Easter cottage cheese recipe is delicious. Classic cottage cheese Easter: no-bake recipe with photos. Required set of products
Easter made from cottage cheese, along with rich Easter cakes, is the main dish of the Easter table. We’ll talk about their varieties and subtleties of preparation in this review. 4 recipes and tips.
The content of the article:
Traditionally, cottage cheese cake is prepared in the form of a tetrahedral pyramid, which personifies Golgotha. Easter is prepared in three ways - brewed, baked and pressed. All types differ slightly in taste, although the basic rule is quality products and certain subtleties of the process.
To prepare cottage cheese Easter at home, you need skill, a proven recipe, luck and knowledge of small tricks that make the cooking process very easy.
- See our recipes and tips on how to bake.
Main components:
- The main ingredient, cottage cheese, should be fresh and of medium fat content. It is advisable to use homemade without grains and slightly dry.
- The cottage cheese should be ground through a meat grinder, a sieve, or beat with a blender so that no grains are felt.
- If the curd is wet and damp, it should be placed under pressure so that all the whey and excess liquid come out of it.
- It is better to use thick, fatty and non-acidic sour cream. To remove excess moisture from it, the product should be wrapped in gauze, gently squeezed and placed under a press for several hours.
- The cream should be thick with 30% fat content.
- Sugar can, and even better, be replaced with powdered sugar. This will make it easier to grind the yolks.
- It is advisable to take only the yolks of eggs. They are ground separately with sugar until lightened. The ideal color and consistency is the appearance of a thick, light-colored paste.
- It is advisable to use high-fat butter without vegetable additives; homemade butter will do. It should be left at room temperature to soften before cooking.
- The most common additional flavoring products are: raisins, candied fruits, nuts, dried fruits, chocolate, coconut, lemon and orange zest, nutmeg, cinnamon, vanilla, saffron, cardamom, star anise, etc. The grains of spicy additives must be ground in a coffee grinder and sifted through a sieve.
- Fresh pressed Easter can be stored for no more than 3 days.
- The most classic and standard form for cottage cheese Easter is a wooden or plastic collapsible tetrahedral cone. You can buy it in the store. However, from home appliances you can use a tetrahedral grater, a sieve, a colander or a tall tin can with holes in the bottom.
- Any chosen shape is lined with several layers of gauze without folds. The curd mass is covered with the ends of gauze, a board is placed on top, on which a weight is placed and the structure is kept in the refrigerator for 1–2 days.
- If Easter is baked, then it is placed in the oven in a baking tray with water, then the cheese mass will remain soft and airy.
- When baking Easter, do not open the oven door.
- Usually the product is baked at 160 °C for 1–1.5 hours.
- The readiness of the baked goods is checked with a wooden splinter. If it is dry, the product is ready.
- You should not add a lot of fruits (raisins, candied fruits, etc.) to the dough. It will be difficult for him to rise and bake.
- The top of the baked Easter cake sets with a thin golden brown or honey crust. To prevent it from being too hard, the top of the Easter should be greased with warm milk.
- All or partial products are brewed in a water bath with constant stirring until the first bubble appears.
- The finished mass is cooled, laid out in a mold, placed under pressure and kept in the refrigerator for a day.
- An important nuance of custard Easter is that it is better to undercook than to overcook. Otherwise, the cottage cheese will turn into dry lumps.
- Easter can be stored for up to a week.
Recipe No. 1: Easter cottage cheese step by step
According to Russian tradition, Easter from cottage cheese is prepared only once a year - on the holiday of Easter. However, not many housewives know how to do this. But, according to all Christian canons, Easter cottage cheese must be on the table on such a day.
- Calorie content per 100 g - 176 kcal.
- Number of servings - 1 Easter (1 kg)
- Cooking time - 1 hour, plus 12 hours of cooling in the refrigerator
Ingredients:
- Cottage cheese - 500 g
- Eggs - 3 pcs.
- Butter - 100 g
- Cream - 200 ml
- Sugar - 125 g
- Vanillin - 10 g
- Raisins - 50 g
- Walnuts - 50 g
- Candied fruits - 30 g
Step-by-step preparation of cottage cheese Easter:
- Strain the cottage cheese through a medium-mesh sieve twice.
Recipe No. 2: delicious cottage cheese Easter
To make Easter especially tasty, you can add candied fruits, dried fruits, any nuts and other goodies to the filling. Then the Easter cake will come out tender, aromatic, tasty and will become a real decoration of the Easter table.
Ingredients:
- Low-fat cottage cheese - 800 g
- Chicken yolks - 2 pcs.
- Powdered sugar - 100 g
- Cream 30% fat - 150 g
- Rum or cognac - 5 tbsp.
- Quiche-mish - 50 g
- Candied fruits - 100 g
- Vanillin - 10 g
- Butter - 120 g
- Place the cottage cheese in cheesecloth and hang it so that all the whey flows out. Then grind it through a sieve.
- Pour rum over washed raisins.
- Cut the candied fruits.
- Beat the yolks with sugar into a stiff foam. Afterwards, add cream and place the container on low heat. Continue whisking until the mixture thickens, but do not let it boil. Cool the food in a container of cold water.
- Combine all products (cottage cheese, egg-sour cream, candied fruits, raisins (along with rum), softened butter, vanillin).
- Press the curd mixture tightly into the prepared pan lined with gauze. Place a weight on top and keep the Easter in the refrigerator for 12 hours.
- To serve, turn the pan with Easter over, remove the Easter pan and decorate the surface of the Easter cake.
Recipe No. 3: How to cook cottage cheese Easter
Raw Easter is prepared much easier than custard, but it turns out just as tasty. However, it is stored for much less time - no more than 3 days.
Ingredients:
- Cottage cheese - 1 kg
- Butter - 150 g
- Sugar - 200 g
- Sour cream - 250 g
- Eggs - 3 pcs.
- Almonds - 100 g
- Candied fruits - 100 g
- Vanilla sugar - 2 tsp.
- Salt - a pinch
- Lemon zest - 1 lemon
- Beat the cottage cheese with a blender or grind through a meat grinder.
- Beat the eggs and sugar with a mixer until thick and white.
- Add sour cream, vanillin, softened butter to the eggs and continue beating the mixture.
- Leave the almonds as is, or break them in half.
- Cut the candied fruits into 2 parts, but you can leave them whole.
- Combine all the products: cottage cheese, almonds, candied fruits and egg-sour cream-butter mixture.
- Mix the ingredients well and place them in a prepared pan lined with gauze.
- Place a weight on the mold and keep the cake in a cold place overnight.
Recipe No. 4: Baked Easter cottage cheese
Baked cottage cheese cake is a delicious, yet easy to prepare dessert, somewhat similar to American cheesecake.
Ingredients:
- Cottage cheese - 1 kg
- Eggs - 8 pcs.
- Sugar - 500 g
- Butter - 200 g
- Semolina - 3 tbsp.
- Dried apricots - 200 g
- Vanilla sugar - 1 tsp.
- Beat the cottage cheese with a blender.
- Soak dried apricots in boiling water. Afterwards, dry and cut into 1 cm pieces.
- Grind the yolks with sugar.
- Mix softened butter with semolina and vanilla.
- Beat the whites into a stiff foam.
- Combine all products and mix well.
- Grease a suitable baking dish, ideally 24 cm in diameter, with butter and fill with cheese mixture.
- Bake the cake in a preheated oven at 180°C for 15 minutes. Then reduce the temperature to 150 °C and continue baking for another 50 minutes.
- Let the Easter cool and decorate with confectionery sprinkles.
Cottage cheese Easter, along with, is an integral attribute of the Easter holiday table. If you have never made Easter from cottage cheese, I recommend trying it, it’s very tasty and simple!
I offer you a recipe for raw cottage cheese Easter. The result is a real delicacy that flies away in an instant!
To prepare it, you will need a special mold, a beaker, in the form of a truncated pyramid, which, I think, will not be difficult to find on sale before Easter. They come in plastic and wood. However, instead of it, you can use a regular flower pot or colander, that is, any container with a hole in the bottom through which the whey will drain.
Compound:
Glass – 250 ml
- 500 g cottage cheese (preferably homemade, without grains)
- 1/2 cup sugar
- 1 packet vanilla sugar
- 1/2 cup sour cream (20-25%)
- 100 g butter
- 1/2 cup raisins
- 1/2 cup nuts (walnuts or other)
- 1/2-3/4 cup candied fruits
Easter video recipe from cottage cheese:
How to cook cottage cheese Easter - recipe with photo:
- Prepare food for Easter. Leave the butter at room temperature until it becomes soft. Chop the nuts not very finely. If the candied fruits are large, then cut them into pieces. The products indicated in the composition are just enough for a mold, as in the photo, with a volume of 1 liter.
Necessary products for cottage cheese Easter without eggs
- Sort through the raisins and pour boiling water over them for 10 minutes.
Soaked raisins
- Drain the water, squeeze out the raisins and leave them to dry.
Prepared raisins for cottage cheese Easter
- Rub the cottage cheese through a fine sieve until it becomes airy and homogeneous. It's very simple - pour some of the cottage cheese into a sieve and spread it with a spoon :-). It is best, of course, to use homemade cottage cheese of medium fat content, without grains. But if you have store-bought cottage cheese, then it is advisable to wipe it a couple of times. If you don’t have a sieve, you can grind the cottage cheese in a meat grinder or grind it in a blender.
Wipe the cottage cheese
- Mix sour cream with vanilla and regular sugar and stir until it dissolves.
- Add the resulting sweet sour cream to the cottage cheese.
Cottage cheese with sour cream
- Add softened butter there. Mix well, using a mixer.
- Pour nuts, raisins and candied fruits into the curd mass. (You can add more orange or lemon zest if you wish.)
- Mix.
Cooking cottage cheese Easter
- Place the mold for cottage cheese Easter on a plate and line the inside with gauze.
Easter box covered with gauze
- Fill with curd mass.
Form filled with curd mass
- Fold the edges of the gauze on top, as shown in the photo.
- Press down with a weight, for example a three-liter jar of water, closed with a lid. Leave in a cool place for 10-12 hours. (I left Easter under a load for 10 hours in the kitchen at room temperature.) Periodically drain the whey from the plate.
- Remove the weight and place the Easter in the refrigerator for several hours or overnight.
- Remove the finished cottage cheese Easter from the mold by removing one side of the pan (or turning it over onto a plate if the mold is one-piece).
Taking Easter out of the mold
- Remove the gauze.
- Decorate as you wish with multi-colored sprinkles, candied fruits, etc.
That's all! Beautiful and delicious Easter cottage cheese is ready! It is best to prepare it on Saturday morning, on the eve of Easter Sunday, in parallel with or, if you celebrate, on Thursday or Friday.
If you liked the recipe,
How to cook Easter from cottage cheese? As easy as pie! The standard way is to mix cottage cheese with dried fruits and add a few more ingredients of your choice. Usually this is butter, sour cream, raw or boiled egg yolks.
Perhaps, for any Easter, two most important points are relevant:
1.
The cottage cheese needs to be given airiness. To do this, you need to either rub it through a colander with small holes, or beat it well with a blender/mixer.
2.
The prepared curd mass must be placed under pressure to drain - this way we will remove excess liquid (whey) from it, and the Easter will become dense, tasty, and able to hold its shape.
Now let's take a closer look at this delicious Easter cottage cheese recipe based on ingredients.
1. You can use any cottage cheese - both fat content and consistency are not so important in this case, because Easter will be squeezed out with a press. But you should like the original taste of cottage cheese. If it is bitter or sour, then it is better to leave it to use in the dough of any baked goods.
2. Sour cream. And taste is important here. But also the fat content and consistency to some extent. Still, I don’t recommend taking 10 percent - they are too liquid, and in this case it is of little use - more will flow onto the serum. In my opinion, the optimal option is from 20 to 35%. But if you like homemade products, you can use them, the finished dish will be significantly fattier.
3. Egg yolks. This is where the question often arises - how to prepare cottage cheese Easter at home using eggs? If possible, it is better to take homemade eggs. But, unfortunately, this doesn’t always work out for me. That's why I take store-bought ones from a trusted manufacturer. In general, regarding raw yolks and whites, I have already written my opinion more than once in various recipes. My father started drinking raw eggs due to stomach problems several years ago. Store-bought. They help. Everything is fine. Therefore, I use them both for cooking and for baking, suitable for Easter cakes, gingerbread cookies and other baked goods.
4. Dried fruits. You can take anything you like - raisins, dried apricots, apricots, prunes, dates, figs. They should be soft by the time they are cooked. You can steam them in a water bath, fill them with hot water or. By the way, you can also use zest for Easter - lemon, tangerine, orange.
Well, now let's cook! Today we have a classic Easter cottage cheese recipe, a simple recipe 😉
Ingredients:
- cottage cheese - 600 g
- sour cream - 100 ml
- egg yolks - 2 pieces
- raisins - 60 g
- dried apricots - 60 g
- sugar - 0.5 cups (I didn’t put it at all) or sahzam
How to cook Easter from cottage cheese - step-by-step recipe:
So, from dried fruits I took raisins and dried apricots. I washed them thoroughly. I examined the dried apricots for seeds, and removed the cuttings from the raisins. I poured hot water (almost boiling water) over the dried fruits, covered it with a lid and left it there for 25-30 minutes while I prepared the rest of the ingredients.
If you have heavily dried raisins and dried apricots, then this time is not enough; you need to soak them for 2-3 hours, or even more.
If you soak dried fruits, especially for two or three days, Easter will also be very fragrant! 
This time I had coarse cottage cheese, although I prefer the pasty batch type. And this is what I got - 400 grams of 5 percent and 200 grams of low-fat. So I used them...
I rubbed all the cottage cheese through a colander. 
Broke eggs. Proteins are not needed in this case. Therefore, they need to be put away either in the refrigerator or in the freezer to be used later. And I sent the yolks to the cottage cheese.
Attention! I cooked Easter without adding sugar. It turned out to be almost a dietary option. Personally, I get enough sweetness from dried fruits. But if you are not used to this, then it is better to use sugar, and in the amount in which you usually put it on a given amount of cottage cheese.
So, how to make Easter from cottage cheese with sugar? You just need to grind the yolks with it, and combine this sweet egg mass with the rest of the ingredients. 
I also put sour cream here. I took 20% fat. 
Mixed all ingredients thoroughly. 
I drained the water from the dried fruits. Dried apricots cut into raisin format. I sent it to the curd mass. 
I installed a bean box on a convenient dish. She lined it with clean, damp gauze without foreign odors so that the edges of the gauze were still hanging down to the sides.
I laid out the curd mass, compacting it. I smoothed the top with a spoon. 
I covered the Easter with the free edges of the gauze. 
I installed a pressure on top - I used an aluminum plate and a kilogram weight. You can use anything as a press. But it is desirable that the pressure over the entire area be as uniform as possible. 
I put this whole structure in the refrigerator. For me, as a rule, Easter drips within 12-24 hours. But you can adjust this time depending on the circumstances from 4 hours to two days. 
She removed the weight and unwrapped the gauze. She covered the bean bag with a suitable sized plate. Carefully turned it over. She took off the gauze. Voila! I also decorated Easter with sugar sprinkles in the shape of hearts. 
Now you know how to cook Easter from cottage cheese at home without any hassle! I make this Easter invariably every year, but in addition to it, one of my favorites, for example, or.
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In addition to eggs and Easter cake, it is customary to prepare a cottage cheese treat for Easter. According to tradition, Easter should resemble a truncated pyramid. This is why many people think that cooking it is difficult. Let's try to figure out how Easter cottage cheese is prepared.
How to prepare cottage cheese Easter?
Cottage cheese Easter is prepared according to several recipes: custard Easter and raw. In all recipes, several rules must be followed:
- The cottage cheese should be fresh and fat - from 5 to 9 percent.
- The form for Easter, the Easter box, should be covered with several layers of damp gauze.
- It is necessary to place a deep container under the beaker where the whey will drain.
- Raisins for Easter should be washed and dried.
Custard Easter
To prepare you will need:
- cottage cheese - 500 g
- butter - 100 g
- sour cream - 2 tbsp. l.
- yolks - 2 pcs.
- sugar - half a glass
- vanilla sugar - 1 tsp.
- raisins (dried fruits)
First, stir the cottage cheese in a blender or grind through a sieve. Add yolks, sugar, vanilla sugar and sour cream. Stir and add butter at room temperature.
Next, transfer the mixture into a saucepan and cook over low heat, stirring. Then cool the cottage cheese in a cold water bath, stirring constantly. The mass should thicken; to do this, you can put it in the refrigerator for a couple of hours.
Soak and dry the raisins, add to the cottage cheese. You can also add any nuts and candied fruits. Afterwards we put the mixture into a bowl lined with gauze. If you don't have a beaker, use a colander, for example. Cover with the edges of gauze, put something heavy on top and put it in the refrigerator for twelve hours. Then we take it out and decorate it.
Cottage cheese Easter without cooking
Make sure to choose fresh Easter eggs as they are added raw in this recipe. You will need:
- cottage cheese – 500 g
- cream – 1 cup
- yolks – 3 pcs.
- caxap – 1 cup
- butter – 200 g
- dried fruits
We also grind the cottage cheese through a sieve. In a separate container, mix soft butter with sugar, add raw yolks. Mix the resulting mass with cottage cheese. We also add dried fruits to taste. Then beat the cold cream with a blender and pour it into the mass, stirring. Just like in the first recipe, put the mixture in a pan covered with gauze and put it in the refrigerator for 12 hours. Cottage cheese Easter is ready!
Read the recipes for making Easter cake.
Hi all. Easter is coming soon, and I’m coming to you with one more dessert for this bright holiday. Cottage cheese pasta is so yummy! For some reason I had never cooked it before and didn’t understand the rave reviews. Well, cottage cheese, well, raisins... But, I decided to experiment and prepared a real belly feast for you!
Do you like Raffaello candies or Bounty bars? I am very!
I absolutely love everything coconut. And when coming up with my own version of cottage cheese paska for you, I decided to make a win-win option.
Just read the ingredients! Cottage cheese, cream Anleise, white chocolate, coconut paste and shavings, plus almonds...
Well, isn’t it already interesting?! But! If everything coconut is foreign to you, don't switch! After all, you can safely change the ingredients and prepare your own version of Easter cottage cheese dessert.
I won't torment you any longer! Let's cook.
How to make cottage cheese Easter at home, recipe with photos step by step.
Ingredients:
- 200 grams of cream (I have 33%)
- 6 yolks
- 150 grams of sugar
- 100 grams white chocolate
- 180 grams butter at room temperature
- 100−150 grams of coconut flakes
- 50 grams of coconut paste (you can use coconut milk or cream)
- 700 grams of fat cottage cheese (I have 9%)
- 200 grams of sour cream (I used 22%)
- 100 grams ground almonds (nut of your choice)
Preparation:
I’ll immediately make a reservation that all ingredients should, in theory, have maximum fat content, it’s much tastier this way! But, I understand that heavy cream, cottage cheese and sour cream can not always be found on store shelves. Therefore, take what is available to you!
No cream from 30%? So take 20 or 10%. Are there no such people? So take the milk.
Can't buy coconut butter, milk or cream? Just skip this step. The taste will change a little, but not critical!
It’s better to prepare Crème Anglaise using yolks alone, but you can also use just 3 eggs.
Cottage cheese is best fatty, homemade just right. But, I found only 9% and the dessert came out excellent.
If you don’t like coconut, then just remove all the coconut and add any candied fruits, dried apricots, nuts, dried cherries or cranberries. Any combination to your taste is appropriate here!
Now let's get down to the actual cooking. And by the way, it is very fast and easy.
First we need to prepare the cream Anglaise.
To do this, place the cream (milk) in a saucepan and bring it almost to a boil.
At this time, mix the yolks (eggs) with sugar in a bowl.
As soon as the cream begins to boil, pour about half of it onto the yolk mixture, continuously stirring the mixture with a whisk.
Pour this mixture into the remaining milk and set it to medium!!! fire. Don’t leave the stove, you need to stir our cream all the time. Do not overcook it, otherwise the mass will curdle and you will have to cook again.
As soon as you see the first bubble on the surface, remove from heat. This is what our cream should look like.
We pass the Anglaise cream through a sieve, this way we will remove possible lumps and boiled eggs.
Then, butter at room temperature and coconut paste (milk or cream) and coconut flakes.
Grind the cottage cheese through a sieve or punch it with a blender, combine with sour cream.
Add nuts there and combine both of our masses - curd and custard. Stir until smooth.
We lay out our pasochka, close the edges of the gauze on top and place it on a plate so that excess liquid drains. It’s better to put a weight on top of the pasochka - I put a 0.5 liter jar of water.
It is worth noting here that the fattier the products you use for Easter with cottage cheese, the less liquid there will be. I have only 20 grams of glass.
We put our beads in the refrigerator for a day.
From this portion I got 4 paskas weighing 450-500 grams.
If you don't have a bean bag, don't worry. You can make it yourself, just take any plastic glass and make a hole in the bottom. That's it, the bean bag is ready!
The shelf life is short, only 2-3 days, since it is a curd product.
You can decorate the top as you wish, I poured ganache over it (the recipe is here) and laid out kumquat berries.
Here's what I got.
The most delicious and fastest DIY cottage cheese pie is ready!
Be sure to pamper yourself and your family!
By the way, this dessert can be prepared not only for Easter, because it is so delicious!
Enjoy your meal.
