Cottage cheese Easter differs from Easter cake in the way it is prepared and in the type of dough in general. By tradition, it is prepared in the form of a truncated pyramid, for which special wooden molds were previously used. For her, be sure to take the best quality fat cottage cheese. We share excellent recipes for raw, custard and baked cottage cheese Easter!
1. Cottage cheese Easter in the oven
The simplest recipe for those who do not like raw Easter.
You will need: 400 g cottage cheese, 8 eggs, 70 g butter, 100 g sugar, 100 g raisins.
Cooking: Beat the cottage cheese with a blender or rub through a sieve for uniformity. Mix it with sugar, and gradually add the softened butter.
Separately, break the eggs and beat them until a stable white foam, and mix with the curd mass using a mixer. Add raisins to the dough, mix with a spoon and spread out into shapes. Bake Easter for 40-50 minutes in the oven at 180 degrees.
2. Cottage cheese Easter in a slow cooker
Instead of candied fruits, you can add dried fruits, nuts or chocolate pieces to Easter.
You will need: 750 g cottage cheese, 2 eggs, 80 g butter, 150 g sugar, 1 cup candied fruits, 400 ml 20% cream.
Cooking: Grind cottage cheese until smooth and add sugar to it. Separately, mix the melted butter with cream, and pour into the curd. Beat the eggs in a white foam and combine both masses, and then mix again until smooth.
At the very end, add candied fruits to the dough, mix and put it in the multicooker bowl. Cook for about an hour in the baking mode, leave in the mold for another 15 minutes and you can decorate.
3. Cottage cheese Easter in a water bath
The third and already more classic way of cooking. In fact, this is a simplified version of the custard Easter.
You will need: 1 kg cottage cheese, 5 eggs, 1 glass of sugar, 100 g butter, 200 g sour cream, 100 g raisins, 100 g candied fruits.
Cooking: Grind the cottage cheese through a sieve and mix until smooth with sour cream, eggs and sugar. Add softened butter there, and mix again with a whisk or mixer.
Put the pan with the dough in a water bath and cook, stirring, but do not let the mass boil. As soon as the first bubbles appear, remove the dough from the heat and cool in a bowl of cold water. Add raisins with candied fruits, put in a mold, cover with gauze and leave Easter in the refrigerator under weight overnight.
4. Cottage cheese Easter under pressure
This Easter is under pressure. The cottage cheese remains raw, so you need to eat it as soon as possible!
You will need: 500 g of cottage cheese, 0.5 cups of sugar, 0.5 cups of sour cream, 100 g of butter, 0.5 cups of raisins, nuts and candied fruits.
Cooking: Grind candied fruits with nuts, and pour water over raisins. Mix sugar with sour cream until dissolved, and grind the cottage cheese through a sieve. Combine both masses, and add soft butter there, and at the end – candied fruit and the rest of the filling.
Cover the form with gauze, lay out the curd mass and cover with the edges of the same gauze on top. Leave Easter in the cold for 10-12 hours under pressure from a 3-liter jar of water. During the process, periodically drain the whey.
5. Cottage cheese Easter with semolina and starch
The dough is denser, with an interesting texture.
You will need: 500 g cottage cheese, 3 eggs, 250 g sugar, a pinch of salt, 3 tbsp. semolina, 1 tbsp. starch, 50 g butter, 100 g raisins, 50 g nuts.
Cooking: Grind the cottage cheese until smooth and rub it well with sugar. Add eggs and soft butter there, and then salt, raisins and chopped nuts.
Lastly, add semolina and starch to the dough, and leave it to stand for 15 minutes. Put in a mold and bake for 40 minutes at 180 degrees or send for an hour in a slow cooker.
6. Custard cottage cheese Easter
Be sure to need a pan with a thick bottom so that the curd mass warms up evenly and does not burn.
You will need: 500 g cottage cheese, 4 yolks, 200 g sour cream, 100 g sugar, 80 g raisins, 50 g nuts.
Cooking: Mix grated cottage cheese with sugar, yolks and sour cream. Add the diced butter and beat the mixture until smooth.
Pour the batter into a saucepan and cook over low heat, stirring constantly, until almost boiling. Cool the pan in cold water, put it in the refrigerator for a couple of hours and stir in the raisins and nuts. Put Easter in a mold, cover with gauze and leave under pressure in the refrigerator for a day.
7. Cottage cheese Easter with gelatin
The recipe is suitable for beginner cooks and those who are afraid that Easter will not keep its shape.
You will need: 600 g cottage cheese, 250 g sugar, 400 ml cream, 100 g candied fruit, 50 g raisins, 2-3 tbsp. gelatin.
Cooking: Fill the raisins with water, and cut large candied fruits. Gelatin is also poured with water andav to swell according to the instructions, and then warm it up slightly in a water bath.
Grind the cottage cheese through a sieve, and beat the cream with a mixer with sugar until foamy. Combine both masses, add gelatin, candied fruits and raisins, and mix again. Pour into a foil-lined bowl and leave in the refrigerator until set.
8. Cottage cheese Easter with chocolate
We recommend adding several different types of chocolate.
You will need: 500 g cottage cheese, 100 g sugar, 3 tbsp. sour cream, 50 g white chocolate, 50 g milk chocolate.
Cooking: Mix grated cottage cheese with sour cream and sugar until smooth. Grate the chocolate on a fine grater, add to the curd mass and mix thoroughly again. Cover the form with gauze, fill with mass and leave in the refrigerator for 12 hours under a load of about 500 g in weight. Drain the whey periodically.
9. Cottage cheese Easter with mascarpone
Mascarpone adds pleasant flavors to the taste of a classic Easter dessert.
You will need: 500 g of cottage cheese, 120 g of mascarpone, 4 yolks, 0.5 cups of 30-35% cream, 120 g of powdered sugar, vanillin, 50 g of butter, 0.5 cups of candied fruits, raisins and nuts.
Cooking: Beat the yolks with the powder and gradually add the cream there. Bring the mixture to a boil over low heat, stirring constantly. Add grated cottage cheese, mascarpone, vanilla and melted butter, mix everything again, and add nuts, candied fruits and raisins.
Line the mold with gauze and fill it tightly with the curd mass. Top with hanging gauze ends, press down with a small load and put in the refrigerator overnight.
10. Cottage cheese Easter with condensed milk
For those who cannot imagine their life without sweets!
You will need: 450 g cottage cheese, 150 g butter, 150 g sour cream, 250 g condensed milk.
Cooking: Beat cottage cheese, soft butter and sour cream in a blender until smooth, and then add condensed milk to the mass. Mix everything well, put it in a mold and leave the paskha under pressure in the refrigerator for at least 12 hours. Drain the whey often, because there is a lot of whey left in this recipe.
11. Cottage cheese Easter with poppy seeds
Poppy filling will be a real surprise.
You will need: 300 ml of 30% cream, 120 ml of milk, 300 g of poppy seeds, 350 g of sugar, 400 g of cottage cheese, 10 g of gelatin.
Cooking: Soak gelatin according to the instructions, mix with cottage cheese and 200 g of sugar. Add whipped cream there, and again knead the mass until smooth.
Grind poppy seeds with the remaining sugar in a coffee grinder, pour milk and warm the mass until smooth. Put the curd mixture in the mold on the bottom and along the walls. Fill the middle with poppy seed filling, and again close everything with cottage cheese on top. Leave the groin for a day in the refrigerator under pressure.
12. Cottage cheese Easter with cherries
Thanks to the berries, Easter gets a pleasant pink color.
You will need: 500 g cottage cheese, 2 eggs, 80 g sugar, 200 ml 20% cream, 150 g cherries, 180 g butter, a pinch of salt.
Cooking: Whisk eggs with salt and sugar, add cream and beat again. Boil the mass over low heat, stirring constantly, until almost boiling. Rub butter with cottage cheese and combine both parts.
Add a couple of tablespoons of cherry juice to the dough and beat everything with a blender. Add pitted cherries, mix and fill the form with the workpiece. Put Easter in the refrigerator overnight under a small load.