This is like having cheesecake for breakfast. Because you can prepare it the day before and you can double or triple the recipe, it is great for a crowd on a special day.

Ingredients

1/4 pound butter, softened

6 eggs

1 cup sour cream

1/2 cup orange juice

1 cup flour

2 teaspoons baking powder

3 Tablespoons sugar

8 ounces cream cheese, cut up

1 pound cottage cheese

2 egg yolks

1 teaspoon vanilla

Preheat oven to 350 degrees. Butter a 13 x 9-inch baking pan.

Blend together the butter, eggs, sour cream, orange juice, flour, baking powder, and 2 tablespoons sugar. Pour half of the mixture into the bottom of the prepared pan. Set the remaining mixture aside.

Combine the remaining sugar with the cream cheese, cottage cheese, egg yolks, and vanilla in a food processor, processing until smooth. Drop by spoonfuls over batter in the bottom of the pan. With a knife, spread top layer as smooth as possible over bottom layer. Now pour the reserved mixture over top of layers. (Unbaked souffle may be covered and refrigerated overnight until ready to bake.)

If you have time, bring the souffle to room temperature. Bake uncovered for 50 to 60 minutes or until souffle is still soft but golden. Serve immediately with a topping of fresh fruit or fresh fruit sauce and a sprinkling of nuts.

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• Turtleback Farm Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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