Cottage cheese Easter is a sweet dish that, according to a long-standing tradition, accompanies the celebration of the Great Day and is one of the main ones on the festive table. The basis of the product is cottage cheese, which is supplemented with components that improve the taste and texture of the sweet.

How to prepare cottage cheese Easter?

To ensure that Easter cottage cheese, ideal in all respects, is at the head of the Easter table, tips on how to prepare it correctly and improve its taste will help you get the desired result.

1. Cottage cheese should be natural, high quality, ideally homemade.
2. There are two types of products: raw, where non-heat-treated cottage cheese is used, and boiled or baked.
3. Easter from cottage cheese is prepared in a special form, lined inside with a piece of cotton fabric or gauze.
4. Additional ingredients that are often added to cottage cheese: sour cream, cream, butter, condensed milk, eggs or yolks.
5. Dried fruits, candied fruits, nuts, vanilla, less often chocolate, and other additives are traditionally considered flavoring fillers for delicacies.

Cottage cheese Easter without baking

The classic Easter cottage cheese recipe is extremely simple to make. The main thing is to observe the proportions of ingredients and approach their selection with all responsibility, giving preference only to high quality products. Before use, cottage cheese should be rubbed twice through a sieve or punched until smooth with a blender.

Ingredients:

• cottage cheese – 1 kg;
• yolks – 6 pcs.;
• heavy cream or sour cream – 2 cups;
• melted butter – 2 cups;
• sugar – 2 cups;
• vanilla sugar – 2 packets;
• dried fruits, nuts.

Preparation

1. Prepare the cottage cheese.
2. Add butter, whipped cream or sour cream with sugar, vanilla and yolks.
3. Mix dried fruits and nuts into the base.
4. Transfer the mass into a mold with gauze, press it on top with a weight and leave it in the cold.
5. In a day, the raw cottage cheese Easter will be ready.

Cottage cheese Easter in the oven

Cottage cheese Easter cake is a recipe that is made by preparing a dough based on cottage cheese and then baking portions of the base in the oven. The products are incredibly tasty, with moist, juicy pulp. Once you appreciate the benefits of such baking, it will forever become your top priority.

Ingredients:

• milk – 500 ml;
• cottage cheese – 400 g;
• eggs – 6 pcs.;
• yolks – 5 pcs.;
• sour cream – 200 g;
• margarine – 250 g;
• sugar – 700 g;
• vegetable oil and butter – 50 g each;
• fresh yeast – 50 g;
• flour – 1-1.5 kg;
• vanillin – 0.5 packs;
• pear essence – 0.5 bottles;
• raisins – 250 g.

Preparation

1. Yeast is diluted in 50 ml of water, adding 1 teaspoon of sugar.
2. Pour the mixture into warm milk, add a glass of sugar, and leave until foamy.
3. Beat the yolks with sugar, vanilla and the whites with a pinch of salt separately.
4. Soft margarine, butter, yolks, sour cream and cottage cheese are added to the dough.
5. Mix vegetable oil, essence, floured raisins and flour into the base.
6. The dough is kept warm and left to rise three times.
7. Lay out the base in the molds, filling them one-third full and allowing them to rise to two-thirds.
8. Bake the curd in an oven preheated to 180 degrees.

Cottage cheese Easter with candied fruits

The recipe for Easter cottage cheese with candied fruits will allow you to get a bright and tasty holiday dessert. The additive should be pre-soaked in hot water and left for at least 30 minutes, then allowed to drain. Dried fruits are prepared in a similar manner if they are used as filling.

Ingredients:

• cottage cheese – 1 kg;
• yolks – 4 pcs.;
• sour cream – 200 g;
• butter – 200 g;
• sugar – 250 g;
• vanilla sugar – 2 packets;
• candied fruits – 200 g;
• dried fruits and nuts (optional).

Preparation

1. Yolks, sour cream, butter and sugar are combined in a saucepan and heated with stirring until the first signs of boiling and thickening.
2. Stir in vanilla sugar, cool, add grated cottage cheese and candied fruits with dried fruits and nuts.
3. Transfer the mass into a mold under a load.
4. In 12 hours or a day, the Easter cottage cheese will be ready.

Cottage cheese Easter without eggs

Cottage cheese without eggs is prepared using simple and accessible technology with a minimum set of additional ingredients. The ingredients for filling are determined by taste: traditional dried fruits with candied fruits and all kinds of nuts are suitable, which should first be dried and lightly browned.

Ingredients:

• cottage cheese – 1 kg;
• sour cream – 100 g;
• butter – 150 g;
• sugar – 250 g;
• vanillin, candied fruits, dried fruits and nuts (optional).

Preparation

1. Melt butter and sugar.
2. Add sour cream, grated cottage cheese, vanilla, cook in a water bath with stirring for 15 minutes.
3. Mix dried fruits and candied fruits with nuts into the base, transfer to a mold with gauze under a press.
4. After 12-24 hours in the cold, the Easter cottage cheese will be ready.

Curd chocolate Easter

Chocolate lovers will love the curd chocolate Easter, which is as easy as pie to prepare. Instead of melted chocolate, you can add ground cocoa beans to the base. Steamed dried prunes, which should be cut into cubes before adding to the base, will harmoniously complement the palette of taste.

Ingredients:

• cottage cheese – 0.5 kg;
• cream – 500 g;
• sour cream – 200 g;
• butter and dark chocolate – 100 g each;
• sugar – 150 g;
• vanilla sugar – 1 packet;
• raisins, prunes and nuts - 100 g each.

Preparation

1. Grinded cottage cheese is mixed with soft butter.
2. The chocolate is melted, adding 100 g of cream, mixed into cottage cheese with dried fruits and nuts.
3. Beat the cream with regular and vanilla sugar, add it to the base, which is transferred to a mold under a press.
4. After 12 hours of refrigeration, the curd Easter with chocolate will be ready.

Cottage cheese Easter with gelatin

Cooked cottage cheese Easter with gelatin without baking has a delicate taste and airy texture. Cream cheese can be replaced with a portion of soft cottage cheese or thick homemade cream and adjusted the amount of sugar used. In addition to dried fruits and nuts, the composition is supplemented with pieces of canned fruit.

Ingredients:

• cottage cheese – 600 g;
• cream cheese – 200 g;
• milk – 100 ml;
• gelatin – 50 g;
• sugar – 150 g;
• vanilla sugar – 1 packet;
• lemon juice – 1 tbsp. spoon;
• dried fruits, nuts - to taste.

Preparation

1. Mix cottage cheese, cream cheese, regular and vanilla sugar, lemon juice, and puree everything with a blender.
2. Mix gelatin dissolved in milk, dried fruits, nuts, transfer the mass into a mold with gauze, and place under a press for 12-24 hours in the cold.

Cottage cheese Easter with condensed milk

Will win the hearts of everyone who has time to try the dessert. The most delicate taste with a slight hint of caramel and a pleasant aftertaste will not leave anyone indifferent. Chocolate added as a filling to the base or used for decoration will especially harmoniously complement the palette.

Ingredients:

• cottage cheese – 500 g;
• boiled condensed milk – 200 g;
• sour cream – 150 g;
• butter – 100 g;
• vanilla sugar – 2 packets;
• dried fruits, chocolate.

Preparation

1. Combine cottage cheese, sour cream, butter and vanilla sugar and puree with a blender.
2. Stir in condensed milk and dried fruits.
3. Transfer the mass into a mold with gauze, place a weight on top, and place it in the cold for a day.

Cottage cheese Easter with custard

Cottage cheese Easter is a recipe that can be made using vanilla custard. The result will taste like the most delicate bird's milk. The most expected fillers in this dessert are candied fruits and raisins. When adding roasted nuts, grind them as finely as possible using a blender.

Ingredients:

• cottage cheese – 600 g;
• sugar – 200 g;
• eggs – 4 pcs.;
• butter – 100 g;
• milk – 300 ml;
• flour – 2 tbsp. spoons;
• vanilla sugar – 2 packets;
• candied fruits, raisins - to taste.

Preparation

1. Beat eggs with flour, sugar and milk and heat in a water bath until thickened.
2. Add vanilla and oil.
3. After cooling, mix the mass with cottage cheese and punch it with a blender.
4. Add candied fruits and raisins, transfer the base into a mold with gauze under a press for a day.

Cottage cheese Easter in a slow cooker

Cottage cheese can be made using a multicooker. The result will be an unusually tasty product: something between a traditional Easter cake and a cottage cheese Easter cake. The delicacy can be decorated on top by adding sugar or chocolate glaze and decorating with confectionery sprinkles.

Cottage cheese Easter is one of the main dishes for the Easter table. For it, you need to purchase a collapsible form in the form of a pyramid - a symbol of the Holy Sepulcher. The bean box can be made of wood or plastic, with the letters XB and a cross carved inside.

To be honest, I didn’t have one for a long time, and for these purposes I adapted an ordinary round plate. You can use a colander. It is even more convenient, there are holes for whey to drain.

To prepare this dish, buy cottage cheese of excellent quality. It is recommended to either buy it on the market or make it yourself. It must be dry, fresh and homogeneous in composition. Ideally, let the whey drain at the very beginning, then pass through a sieve twice. And only then prepare Easter from it - raw or boiled.

You cannot use a meat grinder instead of a sieve or blender. It compresses the mass, makes it viscous, and does not give it airiness. All products must be fresh and of excellent quality. Pour hot water over almonds or walnuts and leave for about 20 minutes. After time, the skin will peel off easily. After this, fry and chop.

Oil is at least 82.5%, since everything below is classified as trans fat. Steam the dried fruits and chop them (if they are large). We grate the lemon or orange zest on a fine grater, without touching the white part, otherwise the finished product will be bitter.

Grind spices such as cardamom, cinnamon, nutmeg in a mortar or coffee grinder and sift through a sieve.

Easter is a labor-intensive dish only at first glance. If you have properly prepared the products in advance, then making it will not be difficult. And the taste is tender, melting. There is an option for chocolate lovers.

I only cook it for holidays. And my daughter, who doesn’t like cottage cheese in its pure form, always destroys part of the dessert by pouring condensed milk on it. For this article, I prepared it at odd hours. The husband, seeing the dish on the table, was afraid that he had missed an important day, which never goes without and.

I've been making Easter using this recipe for about 25 years now. Amazing! I have one relative who is a baking master. Dough and yeast love it. What I can’t say about myself. And in my piggy bank there are a lot of recipes that she shared with me. And this too. I'll tell you about cooking raw Easter. It doesn't take much time, but the result speaks for itself. Need to try!

The volume of products is large. I usually reduce it because my family doesn’t need that much.

Prepare:

• Cottage cheese – 2.5 kg
• Butter – 200 g
• Granulated sugar – 200 g
• Sour cream 20-25% - 250 g
• Salt - a little
• Dried fruits and nuts optional

• Buy cottage cheese that is proven and of good quality. Pass it through a sieve twice

• Grind the softened butter with sugar using a whisk. When cooking Easter, I don’t use a blender, everything is prepared easily and quickly

• We use thick sour cream. If necessary, allow it to drain on gauze before adding to the oil. Grind until the crystals disappear

• Add the creamy mass to the cottage cheese, add a little salt, stir

• Fill the bean box, cover with a saucer, put a small load and leave in the refrigerator until ready for about 12 hours. I make it in the evening, it’s ready in the morning.

At the last stage I add raisins and nuts.

Royal Easter on whipped cream with raisins and candied fruits

Raw royal Easter is quite easy to prepare, since it does not require brewing.

Products:

• 1 kg cottage cheese
• 500 g sugar
• 450 g butter
• 5-6 yolks
• 300 g 30% cream
• 100 g raisins, almonds, candied fruits
• Cardamom or vanilla (optional)

Preparation:

1. Soften the butter and grind with sugar until white. It is more convenient to use a mixer
2. Then add the yolks one at a time. Flavor with ground and sifted cardamom or vanillin
3. Rub the cottage cheese through a sieve twice and combine with the creamy part
4. Pour almonds, raisins and candied fruits into the mixture and mix everything. You can use candied orange peel and lemon zest
5. Do not whip the cream for long, otherwise there is a chance of over-whip
6. Pour them into the curd mass and mix everything into a single mixture
7. Cover the bean box with a slightly damp cloth and tamp the resulting mixture in it, cover it with a saucer, put it under pressure and put it in the refrigerator to rest for 12 hours.

Easter creme brulee with Filevo ice cream

Easter holds a special place in people's hearts. Preparing for it starts early. They craft and make them for the interior and, of course, bake Easter cakes.

You will need:

• Filevskoe ice cream – 250 g
• Butter – 50 g
• Cottage cheese – 400 g
• Sugar – 5 tsp.
• Raisins – 100 g
• Almonds – 50 g
• Lemon

Preparation:

1. Strain the cottage cheese using a sieve or beat with a blender
2. Soak the raisins if they are dry. If not, then rinse and dry
3. Chop the almonds into medium pieces and fry if desired.
4. Leave the ice cream and butter on the table first to melt
5. Combine cottage cheese with butter and sugar, then mix into ice cream
   Add raisins, almonds and grated lemon zest
6. And then everything is as usual - put it into a mold and let the serum drain for 12-14 hours.

Cottage cheese with whipped cream and condensed milk

The name alone is worth it - so many goodies in one delicacy. I adore condensed milk and even more so whipped cream with its soft consistency and delicate taste.

Let's prepare:

• Cottage cheese – 600 g
• Condensed milk – 200 g
• Butter – 130 g
• Cream 30% – 130 g
• Raisins – 100 g
• Vanillin

Preparation:

• Punch the cottage cheese with a blender or pass through a sieve

• Whip the cream and add it to the curd mass together with softened butter. Stir everything until smooth

• Add washed and dried raisins

• Cover the mold with damp gauze so that the ends hang down.

• Let's put the mass in it, cover it with gauze, put pressure on top of the plate, and place the bean bag itself in a plate where the whey will drain. Leave it in the refrigerator overnight, and in the morning the sweet and tender dish is ready for tasting.

Raw on eggs with almonds and raisins

This recipe is taken from the book Encyclopedia of Russian Ritual Cuisine. I already talked about her. These are old and time-tested recipes, and if you are not afraid to use raw eggs, then try to cook a delicious Easter.

You will need:

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

Preparation:

1. We wipe the curd mass to saturate it with air. Add sour cream
2. In a separate container, grind the butter and sugar until white. Beat in the eggs one at a time. We achieve complete homogeneity of the composition
3. Combine both masses, raisins and almonds and mix well
4. Fill the bean bag and put it in the refrigerator for half a day.

How to make curd dessert with gelatin and sour cream

This is more of a dessert than a classic Easter, but it also has its place. And if served and decorated correctly, it will take its rightful place on the Easter table.

You will need:

• Cottage cheese – 600 g
• Sour cream (20%) – 120 g
• Butter – 50 g
• Powdered sugar – 200 g
• Cream (10%) – 30 g
• Gelatin – 20 g
• Salt, vanillin, candied fruits

Cooking process:

• Fill the gelatin with water (according to the instructions) and put it aside

• We rub the cottage cheese through a sieve. It turns out soft and tender

• Place it in the mixer bowl. Add sour cream, powder, cream and butter and beat until smooth. A little salt and vanillin and let's beat it a little more

• The gelatin has thickened; it needs to be melted a little, but not boiled. Pour into the mass and punch again

• Add candied fruits, stir. It turns out a cheerful multi-colored mass

• We line the pan with moistened gauze and compact the curd mass tightly, covering with the edges

• Place a weight on top and remove for 3 hours until it hardens.

• Carefully turn over onto a plate, remove from gauze, decorate and serve.

“Boyarskaya” for 1 kg of cottage cheese with candied orange peel

The name speaks for itself - rich Easter for rich people. In the old days it was prepared in noble houses.

Prepare:

• 1 kg cottage cheese
• ½ l cream 30% fat
• 0.5 kg sugar
• 300 g butter
• 2 yolks
• 100 g candied orange peel
• Vanilla sugar

1. Wipe the cottage cheese twice
2. Beat sugar, butter and yolks until white
3. Whip the cream and combine with cottage cheese, creamy mass and candied fruits
4. Fill out the form, cover with light pressure and place in the refrigerator.

“Popovskaya” with cream and boiled yolks without cooking

If you are afraid of salmonellosis, then instead of raw ones, you can use boiled yolks. The recipe is designed for Easter. Try cutting your food by half first.

You will need:

• 1.2 kg cottage cheese
• 400 g butter
• 15 yolks from hard-boiled eggs
• ¾ l cream (30%)
• 300 g powdered sugar
• Vanillin

Preparation:

1. Pass the cottage cheese through a sieve twice. Combine with melted butter and yolks. Add one at a time, grind, then more
2. Separately whip cream with powder and vanilla
3. Mix both parts and place in the mold. Put it under pressure and after 12 hours enjoy a delicious and tender Easter.

Video on how to make creamy Easter with whipped egg whites from Yulia Vysotskaya

I like the drive that comes from Yulia when she scurries around the kitchen like a squirrel, quickly and quickly. And her comments as you cook tempt you to try to cook the dish right then and there. Watch and be inspired.

A simple and delicious cottage cheese recipe with raisins and cream

In former times, not a single holiday table was complete without Easter. This recipe is quite simple, but tasty and aromatic.

Let's prepare:

• Cottage cheese – 1 kg
• Cream (20%) – 400 ml
• Sugar – 150 g
• Butter – 100 g
• Raisins – 200 g

How to cook:

• We wipe or punch the cottage cheese

• Mix cottage cheese, butter, cream and sugar in one bowl - beat everything with a blender until smooth.
• Stir in the raisins and put them in a bowl, put them under pressure in the refrigerator for at least 12 hours
• We take it out, carefully remove it from the gauze, decorate it and that’s it.

Easter with mascarpone and agar-agar

The most tender Easter, more like a sweet dessert. If your children don’t like cottage cheese, then in this combination they will swallow it, ask for more and won’t even think that you slipped them a product they hate so much.

• Cottage cheese – 300 g
• Mascarpone – 250 g
• Sugar – 100 g
• Cream 20% – 100 g
• Agar-agar – 1 tbsp.
• Raisins, candied fruits, almonds optional

Preparation:

• Beat cottage cheese with mascarpone in a blender until soft and creamy, combine with sugar and candied fruits

• Add agar-agar to the cream and heat. Stir constantly and simmer until creamy.

• Quickly, before the powder sets, pour it into the curd mass and stir in

• Transfer to the mold and tamp down so that the mass fits tightly to the walls. Place in the refrigerator until hardened. Agar-agar sets quite quickly when it cools, so the dessert will be ready in a matter of minutes.

Delicious dessert made with boiled condensed milk and ice cream flavor

Did anyone cook condensed milk as a child? This had to be done correctly, not overexposed so that the jar would not explode and would turn into the correct color. What about the taste? God, how delicious it was. For the Easter cake, of course, we will take ready-made dumplings from the store. But if you are not lazy, then cook this delicacy yourself.

• Boiled condensed milk – 1 b
• Cottage cheese -1 kg
• Butter – 250 g
• Nuts, raisins optional

How to do:

1. Prepare the cottage cheese as usual
2. Add softened butter to it and combine, then boiled water. Punch with a blender to get the desired consistency
3. Use additives as desired - raisins, dried apricots, candied fruits, dried cranberries
   Instead of a mold, take a sieve and place our dessert in it on cheesecloth, with a weight on top and in the refrigerator.

There are many recipes for making the dish, but including certain ingredients is just a matter of taste. And if you follow the rules of preparation and selection of products, as well as cook correctly, then in any case you will end up with an amazingly tasty delicacy.

1. Take cottage cheese dry. Ideally, it should be squeezed out and hung in gauze to drain excess liquid. Then the Easter will be dense and set faster
2. To saturate it with oxygen and give it airiness, it is recommended to rub the cottage cheese through a sieve a couple of times or punch it with a blender
3. It is preferable to use powdered sugar in the recipe. She disperses faster
4. If you don't have a special mold, use a colander or a regular bowl
5. To enhance the taste, add candied fruits, raisins, dried apricots, prunes, dried cranberries or cherries.
6. Oil required 82.5%

While I was writing the article, I was licking my lips all over. I couldn’t stand it and sent my husband to the grocery store. So now my family is enjoying a delicious dessert at another inopportune hour.

Easter cottage cheese. An integral part of any Easter table. Cottage cheese Easter can be either raw or baked, or custard or boiled. And how tasty cottage cheese Easter turns out to be depends to a large extent on the quality of the cottage cheese used for its preparation.

Baked cottage cheese Easter is especially tasty - this type of Easter is usually baked in the oven, and candied fruits, raisins, nuts or cocoa are often added to it. And custard (boiled) cottage cheese Easter always turns out to be very tender - in order to prepare it, a mixture of cottage cheese, butter, sour cream and eggs is brewed in a saucepan. This is exactly how the famous “Tsarskaya” Easter cottage cheese is prepared!

In general, cottage cheese Easter can be prepared in two ways: cold and hot. In order to prepare cottage cheese Easter using the cold method (that is, raw Easter), all components are carefully ground until a homogeneous mass is obtained, and to prepare boiled Easter, the mass is heated over a fire until bubbles begin to rise from the bottom of the pan. Of course, you have to put in more effort to prepare hot cottage cheese Easter, but it turns out much more tender and sweeter than the raw version.

Ideally, the cottage cheese for preparing cottage cheese Easter should be fresh and quite fatty (however, some housewives claim that excellent cottage cheese Easter is also obtained from dry low-fat cottage cheese). Selected homemade cottage cheese is especially suitable for these purposes, and if it was made from baked milk, it is doubly good (to prepare such cottage cheese, the milk is heated in the oven for several hours), because Easter made from such cottage cheese will boast an extremely pleasant pink color. color!

In order for the cottage cheese Easter to always turn out homogeneous, the cottage cheese must be thoroughly rubbed through a sieve, and only after that it is combined with all the other ingredients and the future cottage cheese Easter is thoroughly kneaded. You can always beat the curd mass using a mixer.

Sour cream for making Easter cottage cheese should be non-acidic, as well as sufficiently fatty and thick, and the cream should also have a high fat content (at least thirty percent). And sugar can always be replaced with powdered sugar - it will be much easier to grind it with egg yolks, and the finished product in this case will boast a more delicate consistency. As for eggs, to prepare cottage cheese Easter it is best to take the yolks, which are ground with sugar or powdered sugar until they lighten. And the lighter this mixture turns out, the better!

1. We prepare the necessary products for our Easter.

2. You need to take care of the butter in advance, remove it from the refrigerator so that it has time to melt. Transfer the raisins to a plate, pour boiling water over them for 15 minutes, tip into a colander, let the water drain, remove excess moisture with a towel. Let's move on to the candied fruits; if they are large, then cut them into small cubes.


2. Mix high-fat sour cream with granulated sugar, add vanilla. Stir well, leave for 5 minutes, then stir again, eventually the sugar grains should completely dissolve.

Culinary advice

I advise you to take homemade sour cream with a spoon in it, it will definitely prevent the Easter from spreading. If there is none, 20% fat content will do, but not less.

3. Rub the grainy cottage cheese through a fine strainer, the process is labor-intensive, but it’s worth it. Of course, you can use a blender and blend everything in a minute, but not every home has this wonderful device. I don’t recommend grinding it through a meat grinder, because the grains will only become smaller, and we need to achieve a uniform consistency.


4. Add butter to the cottage cheese. If you didn’t have time or forgot to take it out of the refrigerator in advance, then use the microwave, it will leak a little, but that’s okay, it will still harden in a cold place.


5. Add sour cream and sugar mixture to the curd mass.


6. Mix everything well, you can use the blender again.


7. Add raisins and candied fruits.


8. Mix the curd mass again for Easter.

Culinary advice

In addition to raisins and candied fruits, you can add nuts and orange zest to the dough, after crushing them.

9. Place the bean bag upside down in a shallow plate and cover with gauze.


10. Fill a special form with curd dough, compacting tightly.


11. Fold the edges of the gauze inward, covering the curd mass.


12. In order for wet Easter to release excess moisture, it is necessary to place a weight on it. I used dumbbells, but a jar filled with liquid will also work. Place the structure in the refrigerator for 11 hours. From time to time we drain the resulting whey.


13. After the specified time has passed, we get rid of the load, but we don’t get the Easter cottage cheese. Let it sit in the refrigerator at least overnight.

14. Easter without eggs is ready. All that remains is to remove the uniform and gauze.


15. Store Easter cottage cheese in the refrigerator. Before serving, don't forget to garnish with grated chocolate or fresh mint.

To make your holiday table seem more elegant, I suggest you bake