If you are looking for an easy Easter cottage cheese recipe that can be prepared quickly and easily, then this is a raw cottage cheese Easter recipe.

It doesn't need to be baked or cooked on the stove, so it's best not to use raw eggs in these recipes.

Or it is necessary to process their shells very well, which also does not give a 100% guarantee.

We offer to make the lightest Easter desserts based on cottage cheese and please your family with them.

This is an easy cottage cheese easter recipe without eggs, very tasty. And even a novice hostess will cope with it.

The number of products can be proportionally reduced by half.

Ingredients:

• 800 g cottage cheese
• 200 g butter
• 1/4 cup caster sugar
• 1/2 cup sour cream
• 1/2 cup raisins

A simple recipe for cottage cheese Easter with butter:

1. Rub the curd through a sieve.

2. Grind it thoroughly with softened butter.

3. Pour icing sugar into the resulting mass, add sour cream.

4. Raisins must be pre-rinsed, steamed for 10 minutes with boiling water, rinsed again and only then put on Easter.

5. Mix everything, transfer it to a pasochny, covered with gauze from the inside, put under oppression for a day.

If there is no mold, you can use a colander.

A quick recipe for Easter cottage cheese with condensed milk

Ingredients:

• 1.25 kg of cottage cheese
• 300 g butter
• 250 g sour cream
• 400 g of condensed milk
• 1/2 cup sugar
• 1 cup raisins or candied fruits
• a pinch of vanillin

How to cook Easter from cottage cheese:

1. Rub the cottage cheese through a sieve, add butter, granulated sugar and vanillin, rubbed through a sieve.

2. Grind everything thoroughly, add sour cream, condensed milk, soaked in water and dried raisins or candied fruits.

3. Mix the mass well, put in a pasochny lined with gauze, put oppression on top and put in the refrigerator overnight.

How to make chocolate easter

Ingredients:

• cottage cheese - 500 g
• butter - 50 g
• sour cream - 0.5 cups
• icing sugar - 50 g
• chocolate - 50 g

Preparation:

1. Grate chocolate and mix with powdered sugar.

2. Rub the curd through a sieve or mince.

3. Remove the butter from the refrigerator in advance and leave at room temperature to soften.

4. Add sour cream to the grated cottage cheese and stir well.

5. Then add oil and mix again.

6. Add grated chocolate with powdered sugar to the curd mass and mix again until smooth.

7. Cover the pasta or colander moistened with water with gauze and lay out the curd mass.

8. Cover the top with gauze or a napkin, press down with a load and leave it under pressure for 12-24 hours (the bowl itself must be put on a plate, since the separating serum will drain into the plate).

9. Carefully remove the finished Easter from the mold, remove the cheesecloth, put on a dish and decorate with candied fruit or marmalade.

And the easiest recipe for cottage cheese Easter, the fastest and most delicious, so to speak, in a hurry.

1. In the store, buy curd mass with raisins.

2. Tamp it on a layer of cheesecloth in a pasochny and place it under oppression in the refrigerator.

3. When the whey stops dripping, the quick Easter is ready. You can decorate it with candied fruits, grated chocolate, etc.

If you still want to tinker with cooking, then for you, which can be stored in the refrigerator for up to a week.

INGREDIENTS

• cottage cheese - 500 g
• egg yolks - 3-4 pcs (or 2-3 eggs)
• sour cream - 200 g
• butter (room temperature) - 100 g
• sugar - 100 g
• vanilla sugar - 1 teaspoon (or 1 tsp vanilla extract)
• raisins - 80 g
• nuts (almond petals or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.

How to cook royal (curd) Easter:

To prepare the classic royal Easter, the raisins must be washed, covered with boiling water and left for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can pass it through a meat grinder twice or wipe it with a blender).
Add yolks (or eggs), sour cream, sugar, vanilla sugar to the curd and mix everything well. Add diced butter and beat the curd mass using a mixer until fluffy and smooth. Pour the curd into a thick-walled saucepan. Put on low heat and cook, stirring constantly, until the first bubbles (i.e. until boiling).

Easter cottage cheese with raisins and candied fruits

INGREDIENTS

• Curd 9% - 350 g
• Sour cream 20% - 150 g
• Egg - 2 pcs.
• Sugar - 100 g
• Vanilla sugar - 2 g
• Raisins - 100 g
• Candied fruits - 150 g

COOKING METHOD

Separate the yolks from the proteins, remove the proteins, and mix the yolks with butter, sugar and sour cream. Beat with a whisk until smooth. At the end of whipping, add vanilla sugar and stir.

Grind the cottage cheese through a sieve and combine with the egg-sour cream mixture. Mix and add raisins and candied fruits to the curd mass. Mix thoroughly again.

We line the baking dish with gauze folded in several layers and put the curd mass in the mold.

We level the surface with a spoon and cover it with the rest of the gauze. We tamp well and refrigerate for at least 6 hours. We put the mold on the dish, having previously freed the cheese from the gauze, and carefully remove the mold, and then the gauze.

Decorate Easter with candied fruits, icing sugar and mint sprigs.

Easter with Philadelphia cheese

INGREDIENTS

• Philadelphia cheese - 800 g
• Eggs - 15 pcs.
• Sugar - 200 g
• Almond flakes - 100 g
• Cream 36% - 150 ml
• Vanilla to taste

COOKING METHOD

Wipe through a sieve.

Beat eggs with sugar (like on a biscuit), add prepared cheese, lightly fried almond flakes, cream, vanilla and beat until smooth.

Put a polyethylene layer in a mold with a deep bottom and pour the cheese mass. We put the dish on a baking sheet with water and bake in the oven at a temperature of 180-200 ° C for an hour.

We determine the readiness of Easter by color: ready-made cheese Easter is light orange in color and easily moves away from the edge of the form.

We take out the finished Easter from the oven and leave it in the form to cool.

Easter on sour cream

INGREDIENTS

• Curd - 2 kg
• Butter - 400 g
• Sour cream - 800 g
• Eggs - 10 pcs.
• Sugar - 700 g
• Raisins (seedless) - 100 g
• Almonds - 100 g
• Vanillin - to taste

COOKING METHOD

Put cottage cheese, softened butter, sour cream and eggs, rubbed through a sieve into a saucepan. Mix thoroughly, put the pan on the stove and slightly heat the mass, stirring continuously with a wooden spatula so that the mass does not burn.

After that, remove from heat, and, if possible, quickly cool, stirring continuously.

Add sugar, raisins, pounded almonds and vanillin to the cooled mass. We mix everything, put it in a pasochny, covered with slightly damp gauze, tightly tamping the mass. We put a saucer with a small load on top and send it to the refrigerator for a day.

Easter "Barskaya"

INGREDIENTS

• Cottage cheese - 500 g
• Cream 35% fat - 250 ml
• Sugar - 250 g
• Butter - 150 g
• Egg yolk - 1 pc.
• Raisins - 15 g
• Almonds - 15 g
• Candied orange peel - 20 g
• Vanilla sugar - to taste

COOKING METHOD

Grind the butter with sugar and yolks until it turns white.

Grind almonds and candied fruits.

Rub the cottage cheese twice through a sieve, add cream, butter (with sugar and yolks), almonds, candied fruits, raisins, vanilla sugar and mix everything thoroughly.

We fill the resulting mass in a pasochny lined with slightly damp gauze, cover it with a saucer, put a slight oppression on top and put it in the refrigerator for 12 hours.

Easter with marmalade and candies

INGREDIENTS

• Egg - 10 pcs.
• Sour cream - 4 glasses
• Fresh cream - 1000 ml
• Sugar - 1 glass
• Vanilla to taste
• Lollipops - to taste
• Raisins to taste
• Marmalade - to taste

COOKING METHOD

Mix eggs with sour cream, add cream and mix well. Then we put on fire and cook, stirring constantly, until the whey separates.

We spread the resulting mass in a napkin and put in a cold place until the whey drains.

Then we transfer the mass to a dish, grind well, add vanilla sugar (mix sugar with vanilla), mix and put in a pasochny. We bake in the oven. Decorate the finished Easter with small multi-colored candies, raisins, beautifully chopped marmalade.

Chocolate easter

INGREDIENTS

• Cottage cheese - 500 g
• Sour cream - 0.5 cups
• Butter - 50 g
• Chocolate - 60 g
• Powdered sugar - 50 g

COOKING METHOD

Rub cottage cheese (fresh, dry, homogeneous) through a sieve. Add sour cream, stir.

Cut the softened butter into small pieces and combine with the curd-sour cream mass. Stir thoroughly.

Rub the chocolate on a fine grater and mix it with powdered sugar. Add to the curd mass. And stir again until a homogeneous mass is obtained.

Sprinkle the wooden form for Easter with water, cover it with gauze, so that the ends of the gauze hang out and spread the curd mass.

Cover with gauze on top, put under the press and leave for 20 hours. It is advisable to put the pasochny on a plate, since the whey will stand out.

Carefully remove the finished Easter from the mold, remove the gauze, put it on a dish and, if desired, decorate with candied fruit or marmalade.

The recipe for cottage cheese Easter is very simple, but in order for the cheese Easter to turn out delicious and keep its shape well, you still need to adhere to several rules.

• 450 g butter
• 5-6 yolks
• 500 g sugar
• 1 kg of cottage cheese (preferably homemade)
• 300 g cream 30% fat
• 100 g raisins
• 100 g almonds
• 100 g candied fruits
• vanilla sugar
• lemon zest

Grind the butter with sugar until white, adding yolks one at a time. Grind the resulting mass until the sugar crystals are completely dissolved. Add vanillin.

Rub the cottage cheese twice through a sieve. Mix with butter, sugar and eggs.

Rinse the raisins well, sort and dry. Chop candied fruits into small pieces. Grate lemon zest on a fine grater. Grind the almonds in a coffee grinder.

Beat the cream.

Mix all ingredients. Mix thoroughly, pour in cream. Fill a mold covered with a little damp gauze (to make it easier to get it out later), close it with a plate or saucer, put it under pressure (a jar of water is best for this purpose), place it in the refrigerator for 12 hours.

After 12 hours, take out the Easter, carefully remove it from the mold. Remove the gauze. Decorate.

Cheese Easter is best cooked on Saturday, because it should stand under oppression in the refrigerator for at least 12 hours. Consider in advance what your Easter cake will be. You can put the whole mass in a small saucepan or bucket from ice cream once eaten. If the number of guests does not imply a lavish feast, it is better to decompose the curd mass in several molds. Cottage cheese, unfortunately, picks up the smells of other foods in the refrigerator well, so Easter should be eaten as soon as possible.

Recipe 2: cheese Easter with condensed milk

• cottage cheese - 500 g
• sour cream 20% - 500 g
• condensed milk - 400 g
• butter - 150 g
• lemon - ½ pc.
• dried fruits and candied fruits - 1 tbsp.
• sugar - 7 tsp

We need dairy products (cottage cheese, sour cream and butter) at room temperature, so if they are in the refrigerator, we take them out in advance. 2. Put softened butter in a blender bowl, add sour cream and whisk. Then add cottage cheese and beat again. 3. Condensed milk we need 1 jar (400 grams), boiled. 4. Rub the zest of half a lemon, we need 1 tablespoon of zest and 2 tablespoons of freshly squeezed lemon juice. 5. Add condensed milk, zest and lemon juice to the blender bowl. Beat until the mixture is evenly colored. We taste the resulting mass. If you think it isn't too sweet, add sugar to your liking. 6. For the recipe, we take the following dried fruits: dried apricots, prunes and dates. We wash them, if they come across large enough - cut them into the size of a raisin. Add dried fruits and candied fruits to the curd mass and stir gently with a spoon. 7. Cover the pasochny with a thick cloth. If you do not have a sausage maker, use a colander by placing it on a bowl or saucepan. Cover the colander with a thick cloth so that there are large hanging edges. 8. Pour the curd mass into a pasochny (or colander), cover it with the edges of the fabric. Cover the top with a saucer that is suitable in size, and put a load on it (you can use a three-liter jar of liquid). 9. We put in the refrigerator for a day. 10. Unfold the frozen Easter and turn it over onto a dish. We remove the matter. 11. Decorate Easter to your taste. 12. Cut the Easter, preferably with a warm knife, for this we dip the knife in warm water and wipe it with a napkin. Then we make a cut. We warm up the knife before each next cut. 13. We serve our curd-sour cream Easter on the table chilled.

Recipe 3: baked cheese Easter

• Candied orange peel 60 g
• Vanilla extract 7 ml
• Dark raisins 150 g
• Cream cheese sour cream 500 g
• Sugar 1 tbsp
• Cream 200 ml
• Mascarpone cheese 500 g
• Orange zest 2 tablespoons
• Chicken eggs 4 pcs.

Recipe 4: cheese Easter with dried apricots

• 500 gr. non-acidic curd
• 2 egg yolks
• 100 g butter
• 200 ml. cream or sour cream
• 150 g icing sugar
• 50 gr. dried apricots
• 2 tbsp seedless raisins
• a packet of vanilla
• 100 g almonds
• 100 g candied fruits

Since all ingredients are used raw, we pay special attention to the freshness and quality of the products.

Choosing products for cheese Easter

Cottage cheese is the main product of Easter cheese, so we choose fatty, non-acidic and well-pressed cottage cheese. Such cottage cheese is simultaneously dry, soft and without hard blotches.

We also buy fresh cream, 25-30% fat. Cream can be replaced with non-acidic sour cream.

Homemade eggs are best, by the way, chicken eggs can be replaced with quail eggs.

How to make cheese Easter

Grind the cottage cheese through a fine sieve. Using a blender, although convenient, is not desirable, the knives will not grind the cottage cheese to the desired consistency.

Rub the yolks with sugar or powdered sugar, add soft butter. Add vanilla if desired. We grind everything until smooth.

Mix the grated cottage cheese and egg mixture. Since different cottage cheese has different moisture content, it is better to add cream not all at once, but in portions. This way we can adjust the amount of liquid in the curd.

Mix everything thoroughly until the curd mass becomes homogeneous and plastic.

Wash the raisins and dried apricots, dry them, chop the dried apricots, and then add everything, including some candied fruits, to the curd mass. It is not necessary to specially steam raisins and dried apricots, they will perfectly take moisture from the cheese mass.

We take the form for Easter cottage cheese. Put 2-3 layers of clean gauze inside the mold, with the edges of the gauze hanging down. It is thanks to these hanging sections of gauze that excess moisture will leave the curd Easter.

Put the curd mass into a mold with gauze, tamp it very tightly with a spoon. Cover with another piece of gauze folded several times. We put a small cutting board on top, put oppression (a kettlebell, a bottle of water, etc.).

We substitute a wide bowl or plate under the form itself, it is there that excess moisture will drain.

We put this whole structure in the refrigerator for at least a day. Drain the liquid periodically collected in the plate.

After a day, remove the oppression, turn the mold over onto the prepared dish, carefully remove the mold, remove the gauze.

We decorate Easter from cottage cheese with chopped almonds, preferably peeled, and candied fruits. I used candied pineapple, it turned out to be a very delicate and beautiful curd Easter. At just one glance at this Easter, drooling immediately begins to flow)

Recipe 5: Cheese Easter baked with shortbread cookies

• curd
• 600 gr. fatty crumbly cottage cheese
• 100 ml cream
• 4 eggs
• 3 tbsp flour
• 6 tbsp Sahara
• 30 gr. raisins
• 30 gr. candied fruits
• orange zest (optional)
• 250 g shortbread cookies
• 100 g butter
• powdered sugar
• white or chocolate glaze

This baked cheese Easter is somewhat different from the traditional classic recipe in that the Easter consists, as it were, of two parts: a thin sandy base and a tender baked curd mass. But if you are not a supporter of innovations, then you can simply bake Easter cottage cheese from the proposed cheese mass.

So, let's first prepare the form. It is convenient to use a not very high detachable one, but in principle any one will do. Grease the form with butter or margarine. The base can be lined with parchment paper (tracing paper).

Grind shortbread cookies in a mortar until fine crumbs, then mix with soft vegetable oil.

We spread the sand mass on the bottom of the mold. Thoroughly tamp with a spoon to get an even, dense base.

To make the base crispy, put it in the oven. We bake the base for 10 minutes at a temperature of 180 degrees.

Grind fatty and non-acidic cottage cheese through a sieve, you can pass it through a meat grinder. It is important to buy dry cottage cheese, so it is better to choose at the bazaar, where you can not only see, but also taste.

Separate the yolks from the proteins, grind the yolks with three tablespoons of sugar.

Mix yolks with grated cottage cheese, add liquid cream, flour, orange zest, raisins and candied fruits. If the cottage cheese is not very dry, then we reduce the amount of cream.

Beat the egg whites with the remaining sugar until a persistent white foam forms. For whipping, it is better to use a mixer or blender (nozzle - broom). First, beat the whites without sugar, and when foam forms, we begin to add sugar.

Gently mix the well-beaten whites with the rest of the cheese mass. In fact, we get a biscuit-curd dough.

Gently spread the cheese mass over the base.

Put the mold in the oven again. We bake for 10 minutes at 180º and then another 30–35 minutes at 160ºС. The baking time, of course, depends on each specific oven. In mine, during this time, the cheese mass rises quite a lot. Then the mass will settle down a little.

When the cheese Easter acquires a beautiful ruddy color, turn off the oven, leave the Easter in the oven with the door ajar for another hour.

Decorate the cooled Easter cottage cheese with icing sugar, you can cover it with chocolate icing or traditional icing made from egg whites whipped with sugar.

That's all, our delicious and very appetizing baked curd Easter is ready.

The ritual dishes for the Easter table include Easter- curd mass in the form of a truncated pyramid: a symbol of the Holy Sepulcher. To prepare this dish, you need pasochny- wooden collapsible carved form.

For easter you need the best quality cottage cheese, it is better to buy it on the market or make it yourself. The curd should be fresh, dry, homogeneous. In any case, it must be put under pressure to remove excess serum. Then rub twice through a sieve, and only then cook raw, custard or boiled Easter from the airy curd mass.

Recipes easter given in large proportions, because there should be enough mass to fill the pasochny.

Cream should be 30% fat, butter - soft, plastic, raisins - washed, dry. Peel and chop almonds. Almond kernels are easily peeled, if you pour boiling water over them and leave for 20-30 minutes, then the skin will easily come off. Then dry and chop the kernels. Finely chop the candied orange peel, grate the lemon zest, grind the spicy additives (cardamom or star anise) in a coffee grinder, sift through a fine strainer. You can use vanilla sugar or vanillin instead of vanilla.

This dish is very laborious and quite expensive, but for the sake of the holiday, the hostess does not consider any costs. We advise you to use a mixer for whipping the curd mass, it will turn out to be airy and tender

Boyar cottage cheese Easter

1 kg of cottage cheese
2 yolks
300 g butter
500 g sugar
1/2 l 30% cream
100 g candied orange fruits
vanilla sugar.

Wipe the cottage cheese twice through a sieve, add whipped cream, combine with separately ground butter, sugar and yolks, add chopped candied orange peels and vanillin, mix thoroughly.

Fill the cottage cheese mass in the bowl, covered with slightly damp gauze, cover with a saucer, put a light oppression on top, refrigerate for 12 hours.

Easter cottage cheese is prepared hot and cold.

Royal cottage cheese Easter (raw)

1 kg of cottage cheese,
5-6 yolks,
450 g butter
500 g sugar
300 g 30% cream,
100 g raisins
100 g almonds
100 g candied fruits,
cardamom
vanillin

Mash the butter with the sugar until white, adding the yolks one at a time. Grind the mass until the sugar crystals are completely dissolved, flavor with vanilla or chopped and sifted cardamom through a fine sieve. Add cottage cheese, raisins, almonds, chopped candied orange peel or grated lemon zest, twice grated through a sieve. Mix thoroughly, add the whipped cream, stir from top to bottom, fill the bowl with a mass, covered with slightly damp gauze, cover with a saucer with slight oppression, refrigerate for 12 hours.

Royal cottage cheese Easter (boiled)

2 kg of cottage cheese,
10 eggs
400 g butter
800 g sour cream
600-700 g sugar
100 g of almond kernels,
100 g raisins
vanillin

Rub the cottage cheese and butter through a sieve, add sour cream, mix thoroughly, put the dishes on the stove and bring the mass to a boil while stirring continuously with a wooden spatula so that the mass does not burn. Remove from heat immediately and refrigerate as soon as possible, also stirring continuously. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put in a pasochny covered with slightly damp gauze, crushing the mass tightly, put a saucer with a small load on top, refrigerate for a day.

Easter curd, raw

2.5 kg of cottage cheese
200 g butter
200 g sugar
250 g sour cream
salt to taste

Rub the curd twice through a sieve. Mash the butter with sugar until white, add sour cream and continue to grind the mass until the sugar crystals disappear completely. Add the resulting creamy mass to the grated cottage cheese, salt, mix, fill the sausage box, cover with a saucer with a slight oppression, put in the refrigerator for 12 hours.

Easter curd custard

2 kg of cottage cheese
300 g butter
400 g sour cream
4 eggs
salt - to taste

Rub the curd twice through a sieve. In a separate bowl, bring the butter, sour cream and 3 eggs to a boil with continuous stirring, pour in the hot mass and grated cottage cheese, add 1 egg and salt, stir the mixture until smooth, fill the paste box lined with slightly damp gauze, cover with a saucer, put a little oppression, put in the cold for 12 hours.

Curd pasta with almonds and raisins

1.6 kg of cottage cheese
200 g butter
800 g icing sugar or caster sugar
250 g sour cream
9 eggs
100 g almonds
150 g raisins

Rub the cottage cheese twice through a sieve, add sour cream. Then mash the butter and sugar until white, adding eggs gradually (one at a time).
Continue to grind the mixture until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed dried raisins, peeled and chopped almonds. Fill the bowl with mass, cover with a saucer with a load, refrigerate for 12 hours.

Curd pasta with cool yolks

1.2 kg of cottage cheese
400 g butter
300 g icing sugar
15 yolks from hard-boiled eggs
3/4 liter 30% cream
vanillin.

Rub cottage cheese, unsalted butter, yolks through a sieve twice. Add whipped cream with sugar or powdered sugar to the mashed mass, mix thoroughly. Put the mass in a pasochny under oppression, put it in the refrigerator or cold cellar for 12 hours.

Homemade cheese or cottage cheese is one of the main ingredients for preparing Easter on the Easter days before the holiday. When using a recipe for cooking Easter based on this ingredient, several methods of processing prepared cheese or curd mass are possible. The most commonly used is the classic method without heat treatment. However, cheese or curd Easter baked in the oven is also very tasty and aromatic. In the recipe for the preparation of these types of beads, in addition to cheese or cottage cheese, candied fruits, dried fruits and other products are also used. Cheese Easter has a pleasant taste and will certainly always find its admirers.

cheese easter step by step

In the "Cheese Easter" section, you will find a lot of original and very nutritious homemade recipes with step-by-step photo preparation, which can be prepared for both a festive and everyday table. The answer to the question: how to cook "cheese Easter" at home, you will find in the list of our recipes below.