Raspberry Cheese Blintz Bake

1/2 cup orange juice
6 eggs
2 egg whites
1 1/2 cups sour cream
1 cup all purpose flour
1/2 cup sugar
1/4 cup butter, softened
2 teaspoons baking powder
1 teaspoon grated orange peel
1 teaspoon vanilla extract
Dash salt

Filling
2 egg yolks
1 teaspoon vanilla extract
2 cups 4% cottage cheese
1 package (8 ounces) cream cheese, softened
1/4 cup sugar

Topping
1 package frozen unsweetened raspberries, thawed
2 tablespoons cornstarch
3/4 cup orange juice

Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter, pour remaining batter into a greased 13x9 inch baking dish.

For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350F for 40-45 minutes or until center is just set (mixture will jiggle). Let stand for 10 minutes before cutting.

For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with blintz bake. Top with mandarin oranges if desired.

Side Note: I put the raspberries in a blender and processed until smooth. I did not discard the seeds and pulp.