Easy Cheese Blintz Puff

This recipe is from "Sundays at Moosewood Restaurant." It is one of Angela's favorites.

Preheat the oven to 350°. With a blender or mixer, combine:
4 large eggs
1 ¼ cups milk
2 Tablespoons sour cream or plain yogurt
¼ cup melted butter or margarine
¾ teaspoon vanilla extract
1 1/3 cups unbleached white flour
1 Tablespoon sugar
1 ¼ Tablespoon baking powder

Blend until very smooth. Pour 1 ½ cups of the batter into a buttered 9x13 baking pan. Bake for 10 minutes or until set. Meanwhile, shred into a large bowl:
1 pound farmer cheese
1 pound ricotta cheese (or other combination of flavourful cheeses)

In a small bowl, beat together:
2 large eggs
1 Tablespoon sugar
1 Tablespoon fresh lemon juice

Mix the beaten egg mixture into the shredded cheese mixture. When the bottom layer of batter has set, remove the baking pan from the oven and spread the cheese filling over it. Briefly remix the remaining batter and then gently pour it over the filling, covering it completely. Return the pan to the oven and continue to bake for 45 to 50 minutes or until the top is puffed, set and browned. Remove the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares. Serve as an entrée or as a dessert topped with yogurt, applesauce, fresh fruit or fruit conserve. Serves 6 – 8.