Breakfast Cheese Pie


Heartland: The Best of the Old
and New from Midwest Kitchens
by Marcia Adams, 1991, Clarkson N. Potter

Makes 12 servings

Out of Print, Used & Rare

“Related to cheese blintzes, this dish from Oshkosh, WI makes a different and welcome brunch offering. It is cut in wedges like a pie, with a bottom layer resembling a delicate, faintly sweet crumbly cheese cake and a top layer that is cakelike and golden brown. Fresh fruit such as crushed strawberries, peaches,
or blueberries is a good accompaniment, along with crisp bacon. [Fruit compote would be excellent as well.] Any leftovers can be frozen, then thawed and
reheated in the microwave. The recipe can also be halved.”

Filling
2 pounds ricotta cheese
2 eggs
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon fresh lemon juice
1/2 teaspoon grated lemon rind [zest]
8 ounces cream cheese, softened

Batter
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, melted
2 eggs
1/4 cup milk
1 teaspoon vanilla extract

In a large mixer bowl, combine all the filling ingredients and blend well.
Set aside.
Preheat the oven to 300 degrees F. In a large bowl, combine the flour, sugar, baking powder, and salt; mix well. Add the melted butter, eggs, milk, and vanilla and mix lightly but thoroughly by hand. Spoon half of the batter into
2 greased 9-inch pie pans. Top with the filling, spreading it out gently with a spoon, but don’t mix it in. Drop the remaining batter on top of the filling by small spoonfuls, spreading it out gently to cover the filling as thoroughly as possible. (It will all come together during baking.) Bake for 1 1/2 hours. Cut in wedges and serve with fresh fruit and bacon.
 

Featured Archive Recipes:
Cheese Blintzes
Cheddar Bread Pudding