Raw Easter made from cottage cheese without eggs. Easter cottage cheese

Easter cottage cheese - recipes.

Cottage cheese Easter cakes are traditionally made in the shape of a tetrahedral pyramid, which personifies Golgotha. Therefore, in pre-revolutionary times, every family had a beaker - a collapsible wooden form made of four planks. Nowadays it is hardly possible to find those old bean bags, but they began to be produced again due to growing demand. Please note that the letters “ХВ” (Christ has risen) are carved on the inside, as well as traditional images: a cross, a spear, a cane, sprouted grains, sprouts and flowers - symbols of the suffering and resurrection of Christ. All this is imprinted on Easter and gives it a solemn, festive look.

Easter can be raw, boiled and custard. Although they are similar in composition and taste, they are made differently. Raw paskhas are easier to prepare, but boiled and custard ones last longer (in the refrigerator - a week), in addition, you can add raisins to them, which wet easter will turn sour quickly.

It is very important to choose cottage cheese for Easter - it must be fresh, dry and homogeneous. In order for the curd mass to be airy, the curd must be held under pressure to drain excess moisture, and then rub through a sieve (preferably twice). You should not pass the cottage cheese through a meat grinder - it turns out crushed and viscous.

Spices like cardamom and star anise will add a special aroma to Easter. In addition to candied fruits and walnuts, you can also use raisins and almonds.

Easter curd church.

There are many recipes for preparing Easter, but do you know how real Easter is prepared? We offer you a recipe from the church cookbook, according to which you can prepare the most authentic Easter, juicy and rich, in compliance with all traditions.

Real Easter is prepared from the following ingredients:

2 kg cottage cheese
10 eggs
400 g butter
700 g sugar
400 g sour cream
100 g almonds
100 g seedless raisins
vanillin - to taste.

Easter is prepared as follows:

1. Rub the cottage cheese and butter through a sieve, add eggs, sour cream and mix thoroughly in a large bowl.
2. Place the bowl of Easter over medium heat and bring the mixture to a boil, stirring continuously with a wooden spatula to prevent it from burning.
3. As soon as the mixture reaches a boil, immediately remove it from the heat and cool as quickly as possible, continuing to stir continuously.
4. Add sugar, vanillin, raisins and almonds to the cooled mass, mix well, place in a bowl, compacting the mass tightly, place a saucer with a weight on top and put in the refrigerator for a day.

Bon appetit and Happy Easter!
Author Olga Ryvkina

Recipe for Easter cottage cheese custard.

Cottage cheese Easter is a traditional dish on the table on the day of Great Easter. A real delicacy that both children and adults love is not difficult to prepare.

To prepare Easter cottage cheese custard you will need:

Fat cottage cheese, 1kg
- butter, 200 gr
- eggs, 5 pcs
- sugar, 200 gr
- vanilla sugar, teaspoon
- cream 10-20%, 400 ml
- nuts, candied fruits, raisins, 100 g each

From the products listed above you can make 2 medium-sized Easter eggs (about 12 cm in diameter).

Method for preparing Easter cottage cheese custard:

The cottage cheese must be passed through a meat grinder or through a fine sieve so that it becomes homogeneous.

Heat the butter a little until soft (do not heat!), Add to the cottage cheese.

Separately beat with sugar and vanilla sugar eggs, add cream, stir everything until smooth, put on low heat. Bring the mixture to a boil, stirring constantly – the mass should thicken a little.

The egg mixture is left to cool, at this time we mix the curd and butter part with candied fruits, raisins and nuts. Of course, all dried fruits must first be washed and dried, and finely chopped if necessary.

Next, all the ingredients are mixed, the Easter is laid out in a special form for Easter, in which there are holes for excess liquid to flow out, previously lined with gauze (you can use a colander). The gauze should be folded in several layers, the edges should certainly hang over the edges of the dishes. When the Easter is laid, the edges of the gauze are wrapped, the form is placed in a certain container, larger in size - you need to place a weight on top, and the whey will drain from the Easter.

The form in the dish, along with the load, is sent to the cold for 12 hours. After this time, the gauze is unrolled, the mold is turned over, and Easter is removed from it onto a plate. You can decorate the dish with candied fruits and nuts.
Author Tamara Chumakova

Custard Easter “ Delicate curd”.

Custard Easter “Tender curd” is prepared from the following ingredients:

Market cottage cheese – 500 g
egg yolks – 2 pcs.
sugar – 0.5 tbsp.
milk – 2.5 tbsp.
butter – 100 g
vanilla sugar – 1 tsp.
multi-colored candied fruits – 100 g
chopped walnuts– 2 tbsp.

How to prepare tender custard Easter:

1. Squeeze the cottage cheese through two layers of gauze, then rub through a sieve.
2. Grind the yolks with sugar, pour in the milk. Place the mixture on water bath and heat, stirring, until thickened (without boiling).
3. Pour the hot mixture into a large bowl, add butter, stir. Add vanilla sugar, candied fruits and walnuts. Stir again.
4. Add cottage cheese to the mixture in small portions, mixing thoroughly each time.
5. Place the mixture in a gauze bag and hang it for 10-12 hours.
6. Then transfer the curd mass into a bowl and give it the required form and decorate.

An old-fashioned raw Easter recipe.

For all Christians, Easter is a great holiday, but the Orthodox especially love and honor it. The onset of Easter marks the end of Lent, so it is customary to prepare for the Easter table a large number of a wide variety of dishes.

However, Easter also has its main attribute - it is Easter cottage cheese or Easter cake and painted eggs. In former times, it was difficult to imagine a festive Easter table in an Orthodox family without Easter cottage cheese, sometimes even several types. The main component of this dish is pureed cottage cheese, which is mixed with butter, sour cream or cream, eggs and sugar, and vanillin (vanilla sugar) is added for flavor.

An old-fashioned raw Easter recipe requires ingredients High Quality: cottage cheese - only fresh, not sour, it must be kept under pressure so that excess whey drips off; butter should be unsalted, soft and plastic; sour cream and cream are taken with 30% fat content, and granulated sugar is fine and white.

The old recipe for raw Easter also requires that the cottage cheese be thoroughly rubbed through a sieve to avoid grains in the Easter. Butter should soften at room temperature, for which it must be removed from the refrigerator 1.5-2 hours before preparing Easter. Under no circumstances should the oil be allowed to dissolve when heated.

Raisins, candied fruits and dried apricots, which are usually added to Easter cottage cheese, must be thoroughly washed and dried. Sometimes cardamom and star anise are also added for flavor, which should be ground very finely.

To prepare raw Easter the old-fashioned way, you will need:

Cottage cheese – 800 g
egg yolks- 4 things.
heavy cream – 1.5 tbsp.
sugar – 150-200 g
butter – 200 g
salt - a quarter teaspoon
vanillin
raisins, chopped candied fruits and dried apricots - 1 tbsp.

Raw Easter is prepared in the old way like this:

1. Carefully rub the cottage cheese through a sieve.
2. Whip the cream with half the sugar.
3. Beat the softened butter with the remaining sugar, yolks, vanillin and salt.
4. Mix the cottage cheese and butter mixture very thoroughly, adding raisins, candied fruits and dried apricots (optional).
5. When the consistency of the mass becomes homogeneous, add cream and mix again.
6. Line an Easter pan (pasochnitsa) with slightly damp gauze, lay out the curd mass, covering it on top with the edges of the fabric, place a weight on top and refrigerate for 6-8 hours.
7. Release the finished Easter from the mold and decorate as desired.

Curd Easter with semolina.

It is difficult to imagine the Easter holiday without the traditional Easter cake on the table. Over the years, many recipes have appeared that have turned it from plain bread with raisins in a very delicious cupcake or casserole. Cottage cheese Easter with semolina is prepared very simply and quickly, but even the most capricious gourmets will appreciate its taste. The cottage cheese contained in it makes it not only very tasty, but also healthy.

Cottage cheese Easter with semolina is prepared from the following products:

Soft cottage cheese - 600 g
semolina - 10 tbsp.
eggs - 4 pcs.
butter - 100-150g
lemon - ½ pc.
vanillin or vanilla sugar - to taste
sugar - ½ tbsp, but more is possible
salt - to taste
soda - ½ tsp. or a little less

Cottage cheese Easter with semolina is prepared as follows:

1. Grind the cottage cheese.
2. Separate the whites from the yolks. Beat the whites separately with a pinch of salt.
3. Beat the yolks, cottage cheese, sugar and vanilla sugar or vanillin, slowly add the melted butter, beating the mixture. After this, add the whites, continuing to beat. If the dough is too liquid, add semolina, if too thick - milk.
4. Ready dough pour into prepared molds. They can be lubricated with oil, but it is better to use parchment paper- it will be easier to remove, and the calorie content of the dish will not increase.
5. Bake in a preheated oven at 180-200 degrees for about 50 minutes. 10 minutes before the end of baking, reduce the oven temperature to 160 degrees.

Cottage cheese Easter with semolina turns out quite soft and crumbly. You can serve it as traditional Easter cake, covering with fudge made from beaten eggs and powdered sugar. Fondant can be different, its choice depends on the desired result. We offer you several simple recipes, which will help make Easter cake beautiful and festive.

If you want the fudge to be soft and not harden or break when cutting into the Easter, beat the whole egg with the sugar until the sugar is completely dissolved.

Hardening white fondant can be made from egg whites(1 pc.), powdered sugar (50 g) and lemon juice (1 tbsp.). First you need to beat the whites, and then gradually add powdered sugar and lemon juice. In order for the fondant to lay flat and harden quickly, it must be applied while Easter is still warm.

You can replace the fondant with white icing, for the preparation of which you will need 100 ml of milk, 100 g of sugar, 1 tsp. cognac (liquor). All ingredients are stirred together and simmered over low heat until the mixture begins to resemble syrup. After applying to the cake, the syrup hardens, turning into glaze.

We hope our recipe will decorate your table and bring pleasure to you and your loved ones. In addition, Easter cottage cheese will not harm your figure at all, since its calorie content is only 177 kcal per 100 g.

Easter cottage cheese royal.

Almost every housewife has her own favorite Easter recipe. There are many varieties of them: royal, pink, chocolate, nut, Easter with raisins and so on. It’s impossible to list all the variety. Main ingredient real easter- cottage cheese. Easter cakes are sometimes called Easter, but this is incorrect.

It’s better to make cottage cheese yourself, then Easter will turn out tastier. Homemade cottage cheese can be made from store-bought milk. You can cook cottage cheese different ways, but the main thing is that it should not be very sour, dry, and at the same time be without grains. In addition to cottage cheese, sour cream, eggs, butter and sugar are added to Easter. The products must be the freshest, the sour cream must be thick and rich. Additional Ingredients may include raisins, candied fruits, nuts, dried apricots, prunes, lemon zest, cardamom, vanilla, cocoa, cinnamon.

To prepare royal cottage cheese Easter, you will need:

Cottage cheese – 1 kg
eggs – 7 pcs.
sour cream – 400 g
sugar – 250 g
vanillin – 1 packet
butter – 200 g
raisins – 150 g
almonds – 100 g
dried apricots – 100 g
hazelnuts – 100 g

How to prepare Easter royal cottage cheese:

1. Take soft cottage cheese, without lumps, and rub it through a sieve twice.
2. Add sour cream, softened butter, sugar and vanillin to the cottage cheese. Mix everything.
3. Place the pan with the curd mass on the fire and stir constantly until it becomes homogeneous and begins to puff.
4. Then add eggs to the curd mass - one at a time, mixing the mass well each time.
5. Wash dried apricots and raisins and pour boiling water for 15-20 minutes. Then dry it. Add to the curd mass, mix.
6. Lightly fry the hazelnuts and almonds and chop them. Add to the curd mass, mix.
7. Take a sieve (or a bowl or another Easter mold), cover it with two layers of gauze and pour out our curd mass. We wrap the edges of the gauze crosswise and put it under pressure, then in the cold for at least a day.

Royal cottage cheese Easter.

To prepare royal cottage cheese Easter, you will need:

Cottage cheese - 500 g
chicken eggs - 2-3 pcs.
sour cream - 200-250 g
powdered sugar - 70-100 g
butter - 100 g
candied fruits - to taste
almonds - to taste
raisins - to taste

How to prepare royal cottage cheese Easter:

1. So, we start by rubbing the cottage cheese through a sieve, or passing it through a meat grinder twice. Then put a thick-walled saucepan on low heat and melt the butter in it. As soon as it becomes soft, add cottage cheese to the pan and vigorously stir the mass until it becomes more liquid. Then add sour cream to the curd mass and stir everything thoroughly again.
Once again we draw your attention to the fact that the fire should be minimal.
2. Last but not least, we begin to gradually add (one at a time) chicken eggs. Again, stir the mixture thoroughly until a homogeneous consistency is formed.
We continue to “cook” the curd mass over low heat, without leaving the stove and constantly stirring the mass so that it does not burn.
3. As soon as the mixture begins to boil, remove the pan from the heat and place it on ice or in very cold water. Stir the mixture until it cools completely. After this, add powdered sugar and vanilla sugar. Mix everything thoroughly again and let stand for about 10 minutes.
4. At this time, prepare the form for Easter: wet it plain water, and then cover it with a cotton napkin or gauze (the edges of the gauze need to be folded). Place the prepared curd mass into the mold and cover it with gauze. We put the Easter in a cold place under pressure for at least 12 hours (therefore, it is best to do all the above preparations in the evening to leave the Easter overnight). At the same time, do not forget to place a plate under the Easter so that the whey flows into it.
5. Carefully remove the finished Easter from the mold, bend the edges of the gauze and place the Easter on a beautiful large dish. On top we carefully decorate the cottage cheese Easter with candied fruits, marmalade and raisins. You can also use whole nut kernels (almonds, walnuts, etc.).

Easter baked cottage cheese.

To prepare baked Easter cottage cheese, we will need:

Cottage cheese – 600 g
starch – 40 g
eggs – 6 pcs.
sugar – 7 tbsp.
chocolate - 100 g
raisins – 25 g
candied fruits – 25 g
almonds – 10 g
vegetable oil – 1 tsp.
breadcrumbs - 1 tbsp.

How to make baked Easter cottage cheese:

1. Prepare the cottage cheese. For cooking you need to take fresh, fatty, crumbly cottage cheese. Let's put it in gauze, tie it, put it in a colander and put a weight on top. Place a plate underneath to catch the liquid. Let's leave it in this state for 12 hours, then the excess liquid will leave the cottage cheese.
2. Soak the raisins in a glass of warm water.
3. Rub the prepared cottage cheese through a sieve, resulting in an airy mass.
4. Salt the water from the raisins and mix with starch.
5. Add raisins and starch to the cottage cheese, mix everything thoroughly.
6. Separate the yolks from the whites, add 4 tbsp to the yolks. sugar and mix with a whisk.
7. Add the resulting yolk mass to the cottage cheese and mix.
8. Mix the whites and the remaining sugar. We will beat the mixture until a stable foam, I beat for about 10 minutes.
9. Carefully add the whites to the cottage cheese.
10. Lubricate vegetable oil baking dish. Sprinkle it with breadcrumbs.
11. Heat the oven to 180°C.
12. Place the curd mass in the mold and bake for 1 hour at 180°C.
13. We take out the finished Easter, cover it with a towel, and let it cool.
14. Carefully remove Easter from the mold.
15. Let’s prepare our decoration: melt the chocolate in a water bath and add a spoonful of water.
16. Pour melted chocolate over Easter, lay out almond leaves and candied fruits.

Our baked cottage cheese Easter is ready.

Tip: You can add candied fruits directly to Easter, and leave only chocolate and almond leaves for decoration.
Author Yulia Golubko

Easter recipe for raw cottage cheese.

This delicious raw cottage cheese Easter recipe is distinguished by the fact that you don’t need to prepare anything special - with minimal time you will get excellent holiday dish.

To prepare raw Easter cottage cheese you will need:

Cottage cheese, 500 grams
- butter, 200 grams
- granulated sugar, 200 grams
- cream, 100 ml
- egg yolks, 2-3 pcs.
- almonds, raisins, candied fruits, 1 tbsp. spoon
- cardamom, vanillin, to taste

Method for preparing Easter cheese raw:

1) The butter should be softened (do not melt!) and thoroughly ground with sugar.

2) Gradually add the yolks to the mixture, one at a time. Grind the mixture until all the sugar grains disappear.

3) Add cardamom, vanillin, favorite spices - to taste.

4) Rub the cottage cheese through a sieve a couple of times so that it becomes smooth, without lumps, mix with the egg-butter part.

5) Gently stirring, add candied fruits, nuts, raisins.

6) Whip the cream, carefully add it to the rest of the mixture, after which we transfer the raw cottage cheese Easter into a mold, put pressure on top, and put it in the cold overnight.

This recipe for making raw Easter cottage cheese is simple, however, the dish turns out delicious - after all, it is a classic.

Cottage cheese Easter with chocolate.

Thanks to the chocolate, this recipe will surely please your children, especially those with a sweet tooth.

To make cottage cheese Easter with chocolate, you will need:

Sour cream - 800 g
chocolate - 200 g
eggs - 6 pcs
sugar - 350 g
cream - 100 ml
butter - 400 g
cottage cheese - 200 g
vanilla sugar - 5 g
almonds - 70 g
lemon juice - 1 tbsp.
powdered sugar - 300 g

This amount of products is designed for 16-18 servings; if you plan to make fewer servings, then reduce the amount of products while maintaining all proportions.

Cottage cheese Easter with chocolate is prepared like this:

1. Place the sour cream on cheesecloth, twist it and hang it for several hours - this is necessary to drain the excess liquid. While the whey is draining, separate the eggs into yolks and whites.
2. Trem sha fine grater chocolate, beat the yolks with sugar, vanilla and chocolate, add cream. Place the resulting mixture in a water bath, stirring, let it boil, and then cool.
3. Cut the butter into small pieces and let it stand at room temperature for 10-15 minutes until it becomes soft. After that, mix it with the settled sour cream, egg-cream mixture and beat.
4. Finely chop the almonds (you can grind them in a blender), wipe the cottage cheese until homogeneous mass, mix all the available ingredients, beat with a mixer.
5. Prepare forms for Easter, line them with gauze in several layers. Place the resulting mixture into molds, cover with gauze ends, place a weight on top and place in the refrigerator. Easter will be ready in 24 hours.
6. Prepare the glaze: beat the whites with powdered sugar and lemon juice to form a thick white foam. Cover the Easter with this glaze, sprinkle with grated chocolate, and let it harden. Easter is ready!

Easter prepared in this way looks very beautiful and elegant, but you can use your imagination and make it even brighter. For decoration, you can use fruits or dried fruits, caramel and lemon zest, in a word - whatever your heart tells you. Put your soul into Easter curd with chocolate, then it will bring a lot of joy to you and your loved ones.

Easter cottage cheese with condensed milk.

To prepare Easter cottage cheese with condensed milk, we will need:

Cottage cheese – 800 g
sour cream (42%) – 200 g
raisins – 150 g
condensed milk – 380 g
vanilla sugar – 1 tsp.

How to prepare Easter cottage cheese with condensed milk:

1. Soak the raisins in a glass of warm water and leave for half an hour.
2. Rub the cottage cheese through a sieve (twice), you can also use a meat grinder. The cottage cheese will become fluffy and airy.
3. Add sour cream to the cottage cheese and mix everything thoroughly using a blender.
4. Add condensed milk and vanilla sugar. I added 1 g of vanillin instead vanilla sugar, because he was not at home.
5. Beat the resulting mixture until smooth. Let's try, maybe you like it sweeter, then add a little more sugar and mix.
6. Drain the water from the raisins and dry them a little.
7. Add raisins to the curd mixture and mix.
8. Place the pasta bowl on a plate so that the whey from the cottage cheese flows there.
9. Line the bean bag with damp gauze folded in several layers.
10. Transfer the curd mixture into the pan, level it and press lightly, then carefully fold the edges of the gauze.
11. Let's put a load on top, I put a small closed jar with water.
12. Place everything in the refrigerator for 12 hours.
13. Take it out, remove the gauze from above and carefully turn it over onto a dry plate, remove the gauze from the Easter.

Easter cottage cheese with condensed milk is ready. You can decorate it as you wish, I used a regular one sprinkled sugar, which is sold in all stores.

Tip: Instead of regular condensed milk, you can use boiled condensed milk, it will also work out beautiful easter, but with a slightly different taste!

Cottage cheese Easter without eggs.

Cottage cheese Easter without eggs is extraordinarily tasty and sophisticated look Easter. It is light, quick and easy to prepare, the only catch is that you need to prepare such Easter in advance, because it must stand under pressure for at least a day. This dessert will appeal to both children and adults, and it is also very healthy.

Some tips for making delicious Easter cottage cheese:

Cottage cheese should be taken dry for Easter, it is best to place it in cheesecloth overnight and hang it to drain off excess liquid, then the Easter will be dense and will set better;
cottage cheese must be rubbed through a sieve at least twice during the preparation of Easter;
It is better to use powdered sugar rather than granulated sugar to prepare Easter, then the Easter will turn out more tender;
It’s better to use full-fat sour cream for Easter;
if you don’t have a special bean box, you can take another plastic mold or plastic bucket and make holes in the bottom with an ordinary awl to allow liquid to drain;
During Easter, you can add additional ingredients - dried fruits (dried apricots, raisins, prunes, candied fruits), nuts. They will make Easter not only tasty, but also even more healthy;
Easter should be allowed to stand in the cold under pressure for at least 12 hours so that it becomes dense and holds its shape well.

To make cottage cheese Easter without eggs, you will need:

Cottage cheese – 650 g
powdered sugar – 250 g
sour cream – 200 g
butter – 250 g
vanillin
raisins – 80 g
dried apricots – 80 g
prunes – 80 g

How to make cottage cheese Easter without eggs:

1. We scroll the cottage cheese through a meat grinder, or it is better to rub it through a sieve (2 times), because after the meat grinder it can become wrinkled, crushed and viscous. And the cottage cheese rubbed through a sieve will be fluffy, airy and rich in air. Then add softened butter and mix.
2. Wash dried apricots, raisins and prunes and pour boiling water for about 15-20 minutes. Then cut the dried apricots and prunes into pieces.
3. Mix vanillin with powdered sugar and add to the curd mass.
4. Add sour cream and mix in a blender.
5. Add dried apricots, prunes and raisins, mix again.
6. Prepare a beaker (if you don’t have one, you can use a sieve or colander). We cover the Easter pan with gauze in 2 layers and place it in a container (or in a plastic bowl).
7. Place the curd mass in the pan and press down well. We wrap the ends of the gauze on top crosswise and place a weight. If you are using a different pan, place a deep plate underneath to drain the liquid. Place Easter in the refrigerator for 10-15 hours.
8. Easter is ready!

Easter curd puff pastry.

I suggest making it for Easter original Easter curd of three layers, consisting of curd mass and additives - raisins are mixed into the first layer, cocoa powder into the second, and nuts into the third. It turns out very beautiful, and most importantly – delicious!

To prepare Easter cottage cheese puff, you will need:

Homemade cottage cheese – 1 kg
eggs – 3 pcs.
butter – 200 g
gelatin – 40 g
milk – 2 tbsp.
sugar – 1.5 tbsp.
cocoa powder – 3 tbsp.
nuts – 3-4 tbsp.
raisins – 3-4 tbsp.
vanillin - to taste

How to prepare Easter cottage cheese puff pastry:

1. Soak gelatin in ½ cup cold water, leave for 30-40 minutes for swelling.
2. Heat the milk and dissolve gelatin in it.
3. Beat eggs with a small amount Sahara.
4. We take homemade cottage cheese, choose one that is oilier and richer. Rub through a sieve, grind with sugar and softened (not over heat!) butter. Add eggs. Mix well and beat with a mixer.
5. Continue beating the cottage cheese and at the same time pour in the milk and gelatin. Beat until a homogeneous fluffy mass is obtained.
6. Pour boiling water over the raisins.
7. Chop the nuts.
8. Divide the whipped curd mass into 3 parts. Add steamed raisins to one part, chopped nuts to the second, cocoa powder to the third.
9. Grease the Easter pan with butter. We spread the curd mass in layers: first - the curd mass with raisins. Place the mold in the refrigerator to harden for 40-50 minutes. Then add the cocoa mass and place it in the refrigerator again to harden. And the top layer is a mass with nuts. Place in the refrigerator to harden for about 2-3 hours.
10. Remove the frozen curd Easter from the mold by dipping the mold in hot water and quickly turn it over onto a plate.
11. Decorate Easter with candied fruits, raisins and nuts.

Preparation time: 30-40 minutes
Cooking time: 40-50 minutes
Hardening time: 2-3 hours
Number of servings: 6-8

Cottage cheese Easter with chocolate pieces.

To prepare cottage cheese Easter with chocolate pieces, we will need:

Cottage cheese – 400 g
eggs – 2 pcs.
butter – 180 g
sugar – 100 g
dark chocolate – 50 g
cream (30%) – 100 ml
cinnamon – 1 tsp.
cocoa – 2 tsp.

How to make cottage cheese Easter with chocolate pieces:

1. Boil eggs. Separate the whites from the yolks. For cottage cheese Easter we only need yolks.
2. Mix the yolks, melted butter and sugar in a separate bowl. Rub it thoroughly.
3. Add cottage cheese and cinnamon to the resulting mixture. Mix using a blender.
4. Cut the chocolate into small pieces.
5. Place the chocolate into the curd mass and mix gently.
6. Line the bean bag with damp gauze or muslin.
7. Place the curd mass into the mold and cover it with gauze.
8. Place a small weight on top and put it in the refrigerator for at least 4 hours (I left Easter in the refrigerator all night). Do not forget to place a deep plate of larger diameter under the bottom of the mold so that the liquid flows there. It is advisable that the resulting whey does not come into contact with the Easter curd. It is better to periodically check and drain the whey.
9. We take the finished Easter out of the bean bag and carefully remove the gauze.
10. Sprinkle Easter with cocoa powder using a sieve.

The result was a cottage cheese Easter with pieces of chocolate and chocolate sprinkles. Very bright and unusual taste, which will appeal to both children and adults.

Easter recipe for cottage cheese with boiled yolks.

To prepare Easter cottage cheese with boiled yolks you will need:

Fresh cottage cheese, 600 grams
- butter, 200 grams
- powdered sugar, half a glass
- cream, 400 ml
- boiled yolks, 7 pieces
- vanillin or other spices, to taste

Method for preparing Easter cottage cheese with boiled yolks

Cottage cheese, as in many other Easter recipes, should be rubbed through a sieve so that it becomes smooth, without lumps. Mix cottage cheese with butter and yolks.

Whip the cream with powdered sugar and add it to the curd mass. Mix everything thoroughly, put our Easter cottage cheese with boiled yolks in a mold, put it under pressure, and put it in the cold for 12 hours.

Easter cottage cheese and sour cream with boiled condensed milk

To prepare Easter cottage cheese and sour cream with boiled condensed milk, you will need:

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.

How to prepare Easter cottage cheese and sour cream with boiled condensed milk:

1. We will need dairy products (cottage cheese, sour cream and butter) room temperature, therefore, if they are in the refrigerator, take them out of there in advance.
2. Place softened butter in a blender bowl, add sour cream and beat. Then add cottage cheese and beat again.
3. We need 1 jar of condensed milk (400 grams), boiled.
4. Grate the zest of half a lemon; we need 1 tablespoon of zest and 2 tablespoons of freshly squeezed lemon juice.
5. Add condensed milk, lemon zest and juice to the blender bowl. Beat until the mixture is evenly colored. Let's taste the resulting mass. If you think it's not too sweet, add sugar to your taste.
6. For the recipe we take the following dried fruits: dried apricots, prunes and dates. We wash them, if we come across them large enough, we cut them into the size of a raisin. Add dried fruits and candied fruits to the curd mass and gently stir with a spoon.
7. Cover the bean box with thick fabric. If you don’t have a bean bowl, then use a colander and place it on a bowl or pan. Cover the colander with a thick cloth so that there are large overhanging edges.
8. Pour the curd mass into a bowl (or colander), cover it with the edges of the fabric. Cover the top with a saucer of suitable size and place a weight on it (you can three liter jar with liquid).
9. Place in the refrigerator for a day.
10. Unwrap the frozen Easter and turn it over onto a plate. We remove the material.
11. Decorate Easter to your taste.
12. It is advisable to cut Easter with a warm knife; to do this, dip the knife in warm water and wipe with a napkin. Then we make a cut. Warm up the knife before each next cut.
13. Serve ours cottage cheese and sour cream Easter chilled on the table.

Cottage cheese Easter with candied fruits.

To prepare cottage cheese Easter with candied fruits, you will need:

Cottage cheese - 1 kg (immediately before cooking, you must evaluate the dryness of the cottage cheese used)
eggs - 3 pcs.
sugar (powdered sugar) - 200 g
candied fruits - 300 g
vanilla sugar - 2 sachets
cream - 100 ml
candied fruits and marmalade for decoration - to taste

How to prepare cottage cheese Easter with candied fruits (for 6 servings):

1. If the curd is wet, it must be transferred to any thin cloth (or gauze folded in two layers), the gauze or cloth must be tied in a knot and the curd should be hung over a plate so that the whey drains from it. Then you need to rub the cottage cheese through a sieve, preferably twice. The result should be an airy and crumbly curd mass.
2. Then separate the whites from the yolks and then grind the yolks with sugar in a water bath until pale cream color. It is imperative to ensure that the yolks do not stick to the bottom of the dish.
3. Cottage cheese is mixed with vanilla sugar and candied fruits. And again everything mixes well.
4. After mixing, add 1 tablespoon of cream, 1 tablespoon of softened butter and 1 tablespoon of yolks. Again, everything is thoroughly mixed until the curd mass becomes completely homogeneous.
5. A special form for cottage cheese Easter (we mentioned it above) is placed upside down in a plate and lined with a double layer of gauze, some of which should remain outside the edges of the form.
6. Then the curd mass is transferred into this form. The ends of the gauze are placed on top of the cottage cheese, a plate or saucer is placed on them, and a small weight (approximately 500-800 g) is placed on top. Excess whey will flow out through a special hole in the top of the mold.
7. After this, the form is put into the refrigerator overnight (or for about 12 hours).
8. The already prepared Easter is decorated with candied fruits or marmalade.

Bon appetit and Happy Holidays Easter!
Author Elena Pevnaya

Curd Cheese Easter with boiled yolks.

Easter is very tender, “melting” in the mouth, and the consistency is dense, the taste and smell are wonderful
Recipe from S. Sakharova’s book “The Home Cook, or Kalinka’s Notes for Beginning Cooks.” There it is called "Cheese Easter"

Ingredients:

Cottage cheese (preferably homemade) 800 g
yolks from boiled eggs- 8 pieces
butter 200 gr
granulated sugar - 1 glass + 1 table. spoon
nuts or almonds - 100 gr
raisins - 2-3 table. spoons
candied orange peel - 2-3 tablespoons
very thick homemade cream - 1 cup

Preparation:

Cottage cheese and boiled yolks rub through a sieve. Grind 1 glass of sugar with butter, add to cottage cheese and yolks, grind to a paste. You can also use a mixer. Washed, steamed and dried raisins, finely chopped nuts with a knife (do not crush or chop walnuts with a mixer to avoid separation nut butter), finely chopped candied fruits from orange peel mix into the curd mass.

Line the inside of the assembled bean box with clean boiled gauze and fill the bean box tightly with the curd mass. The gauze must be clean and boiled. If you simply rinse the new gauze, it will remain bad smell and the cottage cheese will absorb this smell and some kind of Easter taste will be strange.

Boil a glass of very thick, preferably homemade, cream with 1 tablespoon of sugar, let it cool a little and pour the curd mixture on top. Since there is a problem with homemade cream (they practically don’t sell it), I often cook without cream. It happens that there is little space left in the bean box after filling with the mass and not all the cream fits. Another time I’ll add slightly warm cream to the curd mass until it’s filled. But according to the book, it spills from above after filling into the bean bag. If you add it to the mass that is still in the bowl, then mix it. If there is already a mass in the pan, then I simply pour it on top (carefully pour it in a thin stream over the entire surface) and do not mix it.
Place a plate on top (mine is made of plywood) and tip the bean box with the narrow end into the saucepan (it should not reach the bottom), place it in the refrigerator. Place the load.
Disassemble the bean bag before serving. Cover the leftovers with damp gauze and leave in the refrigerator.

Another one of the most delicious traditional dishes, which is prepared only once a year, is Easter made from cottage cheese. Delicious dessert with deep religious meaning. Its shape resembles the Holy Sepulcher, in the form of a truncated pyramid. To prepare it, use special tablets or a plastic mold with the inscription on the sides “XB” - Christ is Risen.

First time cottage cheese have a delicious Easter I tried it as a child with an old lady I knew, a student at the Institute of Noble Maidens and a wonderful housewife. I was so amazed by the unusual taste of this dish that when I grew up, I started trying various recipes its preparations.

Later I realized why this dish turns out delicious - butter, cream, eggs, sour cream, raisins, candied fruits, poppy seeds or even honey are added to the cottage cheese. With such and such a set various additives The dish is just right for a holiday. There are a great many recipes, and each housewife adds her own “zest”. Easter is prepared both custard and raw, without baking. Today we'll look at a few interesting recipes raw Easter, which is easier and faster to prepare than custard.

In principle, Easter cannot turn out tasteless. But personally, I didn’t immediately get a beautiful and elastic shape of the curd mass.

So that the first time you have a fragrant, beautiful and delicate dessert, take advantage of these helpful tips.

Use the most fresh food, especially for no-bake Easter.
Buy full-fat cottage cheese - 9%, it is better to take sour cream at least 20%, cream at least 30%, and butter - at least 82.5%.
If you're cooking homemade cottage cheese, then be sure to put it under pressure for several hours to remove excess liquid. The cottage cheese must be dry, otherwise the pyramid will fall apart.
Be sure to rub the cottage cheese 2 times through a sieve or beat with a blender until smooth. There should be no grains, then the dessert will turn out tender.
Remove the eggs and butter from the refrigerator in advance, they should be at room temperature, and if you use cream, then cool them, on the contrary.
To give special taste add vanilla, raisins, dried cranberries, candied fruits, poppy seeds, cocoa or nuts to the cottage cheese.
If you want to get a delicious golden color, add a little turmeric to the curd.
Press the curd mass tightly into the pan, and place pressure on top. Place the pan on a plate and periodically drain the whey that will be released from the curd. Leave it like this overnight, or even better for 10-12 hours.
If you're cooking custard dessert, then it is better to brew the ingredients in a water bath, without bringing to a boil.

Now choose a recipe and good luck!

Classic cottage cheese

Classic Easter is made from homemade cottage cheese. I confess to you that I use store-bought, but rather fatty cottage cheese. We all know that tasty (but not dietary) dishes come from fatty foods. Cook like this holiday dessert quite simple, no cooking.

We will flavor any Easter with ingredients such as nuts, raisins, and dried fruits. They will give our dish a whole palette of different tastes.

We will need:

cottage cheese - 800 gr.
butter - 100 gr.
sour cream - 130 gr.
powdered sugar - 150 gr.
dark raisins - 100 gr.
light raisins - 100 gr.
dried apricots - 100 gr.
walnuts - 100 gr.
vanilla sugar - 1 tsp.

Cut dried apricots into small pieces.

Place in a deep bowl, add raisins, pour boiling water and leave for 20 minutes. During this time, the dried fruits will become soft and fragrant.

It is advisable to rub the cottage cheese through a sieve or mince it through a meat grinder. There are more modern way- Grind the cottage cheese using a blender.

Add softened butter, sour cream, powdered sugar and vanilla sugar to the grated cottage cheese. Mix everything well.

Keep the butter at room temperature until it softens before cooking.

We drain the water in which we soaked the dried fruits, and place the raisins and dried apricots on a paper napkin. Dry them a little, and only then add them to the main dish. Mix the whole mass with raisins and dried apricots.

We cover the Easter pan with clean gauze folded in two layers. Spread the gauze well over the sides and leave the edges protruding. Place the curd mixture into the mold and compact it quite tightly so that there are no voids.

Cover the top with gauze and place some weight. The most convenient way is to cover it with a plate and place a jar of water on top. The liquid from the cottage cheese must come out, then the Easter will retain its shape. Leave it like this overnight in a cool place. Then turn the mold over and carefully remove the mold and gauze.

Easter is ready, store it in a cool place until the start of the meal.

"Boyarskaya" with cream

Truly boyar Easter, with tender cream, sweet and very tasty. It's easy and quick to prepare. Almonds, candied fruits and raisins give this dish a truly rich taste.

We will need:

cottage cheese - 500 gr.
butter - 200 gr.
cream 30% - 0.5 cups
sugar - 1 glass
egg yolks - 2-3 pcs.
raisins - 1 tbsp. l.
almonds - 1 tbsp. l.
candied fruits - 1 tbsp. l.
vanilla sugar - 1 tsp.
cardamom to taste

Grind the softened butter with sugar until white and add the yolks. Grind until the sugar is completely dissolved.

Add vanillin (vanilla sugar) and cardamom to this mass.

Grind the cottage cheese through a sieve or grind with a blender until smooth. Try to grind until the lumps disappear.

Add raisins, almonds and candied fruits.

Whip the cream until fluffy and add it to the curd mass. Stir everything thoroughly, trying to mix from top to bottom. The result is a tender and homogeneous curd mass.

We put it in a mold, which we first cover with two layers of gauze. Be sure to put pressure on top so that excess liquid is removed from the cottage cheese. We keep it under pressure for 5-6 hours, but it’s better to leave it overnight.

We take Easter out of the mold and carefully remove it from the gauze. We decorate as desired chocolate chips, cranberries or other berries.

Delicious recipe from cottage cheese with condensed milk

I tried to make the task a little easier and prepare cottage cheese Easter with the addition of condensed milk. I can say that it turned out very tasty; last year, this festive dessert was swept off the table very quickly by the family and guests.

We will need:

cottage cheese - 600 gr.
butter - 100 gr.
sour cream - 3 tbsp. l.
powdered sugar - 1/2 cup
condensed milk - 200 gr.
raisins - 100 gr.
vanilla sugar - 1 tsp.

You will need to soak it 20 minutes before cooking. hot water raisin.

Remove the butter from the refrigerator in advance and warm it to room temperature.

In a blender, beat cottage cheese and sour cream until smooth.

Try to ensure that there are no curd grains left, then Easter will turn out very tender.

Add sugar, vanilla sugar to the curd mass and pour in condensed milk.

By this time the butter has softened, add it to the main mass in the blender and stir everything until smooth.

All that's left is to add the raisins. According to your taste, you can also add dried apricots to Easter (you will also need to pre-soak them in hot water).

Cover the bean box with gauze, preferably in two layers, straighten the gauze well. Don't forget to leave free edges of the gauze so you can cover the Easter later.

Spread the curd mass, press with pressure and leave overnight.

We release the finished Easter from the mold, remove the gauze, turn the pyramid over and decorate it according to our mood and taste.

A simple recipe with cottage cheese and honey (video)

A fairly simple Easter dessert recipe. Thanks to honey, very little sugar is used in this recipe. Honey and candied fruits orange peels make this dish exclusive, try it.

"Royal" Easter without baking

Royal Easter was named because of the presence of rather expensive ingredients in it - sugar, sour cream, cream, butter, nuts, which simple people couldn't afford it. These ingredients actually enrich the flavor of this cheesy holiday dessert. Now they are present in many recipes, so almost all recipes can be called “royal”.

cottage cheese - 500 gr.
butter - 200 gr.
cream - 150 gr.
yolks chicken eggs- 3 pcs.
powdered sugar - 200 gr.
raisins - 50 gr.
candied fruits - 50 gr.
dried cherries - 50 gr.
roasted almonds - 50 gr.
chocolate - 50 gr.
vanilla sugar - 1 tsp.

Pour boiling water over raisins and candied fruits in advance.

We will need almonds, which must first be fried. Chocolate can be cut with a knife, or even better, grated on a coarse grater.

Drain the water in which the candied fruits and raisins were soaked and place them on a paper napkin to dry.

We rub the cottage cheese through a sieve. You can grind it using a blender, which is even more convenient and faster.

It is advisable to keep the butter at room temperature or even heat it a little. Mix soft butter with powdered sugar and beat with a blender until smooth. Add the yolks one at a time and beat again.

Add candied fruits and raisins to the oil mixture and mix well. Then add the cottage cheese in parts.

Separately, beat the cream using a blender. To make the cream whip better, cool it first.

Add the whipped cream to the curd mixture and mix.

Pour the cottage cheese into the mold and compact it well. Cover the top with a weight and leave it overnight, or even better, for a day. Then we remove the form and gauze, turn the Easter over and decorate.

Lemon raw Easter with poppy seed filling

An original dish that looks very beautiful when cut because of the poppy seed filling. The lemon in the recipe adds sourness, and the turmeric gives it a beautiful color. At the same time, Easter is prepared quite simply.

We will need:

cottage cheese - 600 gr.
butter - 100 gr.
sour cream - 100 gr.
sugar - 100 gr.
lemon zest - 1 tsp.
turmeric - 1/2 tsp.

For the poppy mass:

poppy seed - 150 gr.
almonds - 50 gr.
water - 1 glass
brown sugar - 50 gr.
honey - 25 gr.
vanilla sugar or vanilla stick

Mix cottage cheese, sugar, softened butter and sour cream and beat with a blender until the lumps disappear. The mass should be homogeneous and tender.

2. Divide the resulting curd mass in half. In one we will add grated lemon zest and turmeric. It will turn out light yellow.

3. For the second part we will need poppy seed filling. To do this, pour poppy seeds cold water, wash the seeds and drain the water.

4. Now fill the poppy seeds with clean cold water and bring to a boil, but do not boil. Add vanilla sugar for flavor. Hot poppy seeds should stand for 20 minutes in a saucepan with a lid.

5. Almonds Pre-fry and grind with a blender, but not to flour, but so that pieces of nuts remain.

6. We will need to chop the steamed poppy seeds further. The easiest way for me is with a blender. But you can put it through a meat grinder.

Crushed poppy seeds are much tastier and don’t get stuck in your teeth.

7. When the poppy seeds have cooled completely, add sugar, honey and nuts. The poppy mixture is ready, mix it with half the cottage cheese.

8. Cover the Easter pan with gauze. We got 2 fillings - lemon and poppy seed.

9. First we lay out lemon curd, level it on the sides. To help Easter keep its shape better, do not add the filling for 5-10 minutes.

10. Press into the middle of the mold poppy seed filling.

We wrap Easter in gauze, place a weight on top and leave for 10-12 hours, or even better, stand for a day. During the entire time, you will need to drain the resulting whey 3-4 times.

11. After the time has passed, remove the gauze and turn the plate with Easter over. We free our dessert from the mold and gauze and decorate.

This Easter looks especially beautiful in cross-section

Video on how to prepare Easter cheese “Zebra” without eggs

If you want to make an original Easter dessert, then prepare striped Easter. I am sure you will surprise your family and guests.

Recipe with dried apricots and prunes

Dried fruits and cottage cheese go well together, so feel free to cook according to this recipe. And any novice housewife can prepare such a festive dessert. Easy to prepare and delicious.

We will need:

cottage cheese - 500 gr.
butter - 100 gr.
sour cream - 60 gr.
sugar - 100 gr.
vanillin - 1 tsp.
dried apricots
prunes

For dried fruits I don’t specifically indicate the quantity; some people like there to be a lot of them, while others prefer more cottage cheese. But before cooking, you need to pour hot water over the dried fruits for about 20 minutes. After that, squeeze out the water and put the dried fruits on a paper towel.

Grind the cottage cheese through a sieve or using a blender.

Add vanilla sugar, sugar, sour cream and softened butter to the cottage cheese. Mix everything well using a blender.

We cut dried fruits small pieces and add it to the curd mass. Stir well again.

Place the curd mass in a mold, compact it, cover it with gauze and leave it under pressure for 10-12 hours.

All that remains is to decorate and serve our dish. Easter is served cold, so keep it in the refrigerator until your guests arrive.

So, I hope that in my selection you have found the recipe you need. There are a lot of preparations and troubles ahead, but the holiday is worth it.

I wish you a delicious holiday table, many guests and a Happy Easter!

This holiday dish is very simple to make, but turns out very tasty. The main component of cottage cheese Easter is, of course, cottage cheese; eggs, sour cream or cream, and butter are added to it. Cottage cheese Easter can be, or maybe baked in the oven. You can also cook it raw. Dried fruits, vanilla, chocolate are added to this festive dish... Do you already feel how beautiful and tasty it will be?

If you don't want the dish to contain raw eggs– choose recipes custard Easter in the oven or recipes with boiled yolks. There are recipes without eggs at all, for example, with gelatin. You will find all this below in the article.

This dish doesn't have a long shelf life, so don't make it too far in advance. Raw Easter is stored in the refrigerator for a couple of days, so they are made in small sizes. The custard will be stored in the refrigerator for up to five days.

To prepare cottage cheese Easter, it is convenient to use special forms - Easter pans; they can be easily purchased in the online store. They look something like this:

Order the form in advance, because they may no longer be in stock just before the holiday. The tradition of making cottage cheese Easter is becoming more and more popular every year.

If you don’t have anything suitable at hand, you can use a hot knitting needle to make holes in any plastic mold.

This is a classic recipe for raw cottage cheese Easter. If you take a creative approach to preparing it, you’ll end up with such a wonderful, striped delicacy.

Cottage cheese Easter is a festive dish, but it can be classified as simply delicious and healthy food, and cook it as a dessert for your family just like that, without a holiday. Nobody is prohibiting it. 🙂

Cottage cheese 9% – 600 gr.
Cream 35-40% – 500 ml.
Butter – 100 gr.
Dark chocolate – 2 bars
Powdered sugar – 120 gr.
Raisins, dried fruits, candied fruits, nuts – 100 gr.
Zest of half a lemon

1. Pour a quarter of a portion of cream (approximately 125 grams) into a separate bowl and add all the chocolate there. Melt the chocolate in a water bath over low heat, stirring constantly.

2. Chop candied fruits and nuts. There should be about a glass of candied fruits in total.

3. Grind the cottage cheese through a sieve or beat with a blender. Add soft butter at room temperature and powdered sugar to the cottage cheese. Ready cottage cheese divide into two equal parts.

The cottage cheese is ground through a sieve or whipped in a blender so that grains are not felt in it. Then Easter will be soft and uniform.

4. Beat the remaining cream with a mixer in a separate bowl until thick foam. Divide the whipped cream equally between two parts of the curd mass.

5. Let the chocolate cool a little so that the curd does not curdle from contact with it, and pour all the melted chocolate into one half of the curd mass.

6. Beat the light and dark halves of the curd mass separately with a mixer.

7. Add candied fruits and nuts to the finished curd mass. Half the portion for the white mass, half for the chocolate mass.

8. Add lemon zest to the light part of the mixture; it can be grated using a grater.

9. Place our Easter dessert in an Easter mold or any container with holes, such as a colander. To do this, line the mold with damp gauze in 2 layers. Place part of the white layer on the gauze, compact it and place the dark layer on top.

Then again white and dark. Place the press on top and leave it in the refrigerator until the morning. Place a plate under the colander; excess whey will drain into it. Pour out the whey periodically.

10. We take the Easter cottage cheese out of the mold, remove it from the gauze, and decorate it with decorative elements.

Happy holiday and bon appetit!

Recipe for raw Easter from cottage cheese with boiled eggs

Raw Easter cottage cheese with boiled yolks for those who, like me, do not trust raw eggs. What if there's something...) Very simple holiday recipe. It’s better to choose high-quality homemade food for this dish. fat cottage cheese, because in raw recipes it is not heat treated. For those who love the smell of cinnamon and cardamom, you can add these spices for flavor. You can also add lemon or orange zest.

Raw Easter cannot be stored for a long time, make it in such a size that you can eat it quickly, because festive table There will be many different other delicious dishes.

To prepare we will need:

Fat cottage cheese – 500 gr.
Butter – 200 gr.
Sour cream 21% – 200 gr.
Boiled yolks – 3 pcs.
Powdered sugar – 150 gr.
Salt – 0.5 teaspoon
Vanilla sugar – 0.5 teaspoon
Candied fruits – 150 gr.
Nuts – 100 gr.
Raisins – 50 gr.
White chocolate – 40 gr.
Dark chocolate – 60 gr.

1. Steam raisins with boiling water for 20 minutes and then wash.

2. Grind the boiled yolks through a sieve. You can grind them with a blender.

3. Add salt, vanilla, sour cream, powdered sugar passed through a sieve to the yolks and mix all the ingredients.

4. Grate the cooled butter on a coarse grater, add to the yolk-sour cream mixture and mix.

5. Beat the cottage cheese with a blender or grind through a sieve. Combine cottage cheese with the yolk-butter mixture, add raisins, candied fruits, nuts and mix everything well.

6. Line the mold with wet gauze. The mold must have holes through which excess liquid from the cottage cheese will drain. This can be a special form for Easter or a regular colander or sieve.

You need to cover the mold with gauze carefully so that excess folds do not imprint on the finished product.

7. Place the curd mass in the mold, level it, and cover with gauze. Place a plate underneath the mold and a weight on top. We put Easter in the refrigerator for a day.

8. Take it out of the refrigerator, turn it over, remove it from the gauze, decorate with stencils and get a delicious and elegant cottage cheese Easter.

9. For decoration we use confectionery beads. Sprinkle grated white chocolate on top and grated dark chocolate on the bottom.

Curd raw Easter with gelatin

This product resembles curd dessert. It won't be as greasy as in classic recipe. Thanks to gelatin, Easter keeps its shape perfectly. Children will really like it, so you can safely make this dessert not only for a holiday. You can use any silicone molds for this recipe.

To prepare we will need:

Cottage cheese 9% – 600 gr.
Sour cream 20% – 125 gr.
Butter – 50 gr.
Powdered sugar – 1 cup
Cream 12% – 30 gr.
Gelatin – 20 gr.
Vanilla
Candied fruits to taste

1. Pour gelatin with water, mix and set aside for swelling.

2. Grind the cottage cheese through a sieve to make it tender and loose. You can beat the cottage cheese with a blender until smooth.

3. Add sour cream, powdered sugar, salt, cream, butter, vanilla to the cottage cheese and mix everything well manually or automatically.

4. Completely dissolve the gelatin in a small amount of water and pour it into the curd mass, mix. Add candied fruits.

5. Place the curd-candied fruit mixture into a prepared pan lined with damp gauze. So, as a mass with gelatin, the liquid will not be released from the cottage cheese, just put it in the refrigerator to harden for 2 hours.

6. Take it out of the refrigerator, remove it from the mold and see a bright, beautiful Easter that holds its shape perfectly.

Hint: instead of candied fruits, you can use prepared jelly, cut into any size and shape.

Recipe for cooking with poppy seed filling

Cottage cheese Easter with a surprise! Another extraordinary approach to the holiday Easter dish. It's not only unusual presentation, but also very tasty addition. Inside it will be stuffed with poppy seeds, raisins, and nuts.

And just for poppy lovers!

To prepare we will need:

Cottage cheese – 600 gr.
Cream – 100 gr.
Milk – 250 ml.
Sugar – 300 gr.
Poppy – 100 gr.
Gelatin – 1 tablespoon
Walnuts – 50 gr.
Raisins – 50 gr.
Vanilla sugar – 10 gr.
Water – 1/2 cup.
Easter uniform
Gauze

1. Pour gelatin with cold water, stir and let sit for 15 minutes.

2. Scald the raisins with boiling water for a couple of minutes, then rinse and dry. When it later combines with the wet poppy seed, it will swell a little more.

3. Grind poppy seeds in a coffee grinder.

4. Pour ground poppy seeds into a separate container, fill with milk, add half a portion of sugar and set on small fire for 15 minutes. During this time, the milk should almost evaporate and be absorbed into the poppy seed.

5. Place the swollen gelatin in a water bath over very low heat until it dissolves. Do not boil gelatin under any circumstances, otherwise it will lose its properties.

6. Place the cream, remaining sugar, and vanilla in a separate large bowl. Add cottage cheese and gelatin to the same bowl and quickly beat thoroughly with a blender. The result should be an absolutely homogeneous creamy mass so that there are no grains left in the cottage cheese.

7. Combine hot poppy seeds with raisins. Dry the nuts, chop them and add them to the cooled poppy seeds and raisins.

8. Line the prepared Easter pan with damp gauze in 2 layers. We put the curd mass in the mold halfway and make a depression inside the curd to put the poppy seed filling inside the curd mass. Cover with cottage cheese on top and cover with gauze.

9. We put oppression on Easter. Whey will come out of the curd mass, so place the mold on a plate and put it in the refrigerator overnight.

10. Take out the Easter, free it from the mold and gauze.

We meet the guests, cut it and enjoy the curd and poppy seed taste.

Dietary cottage cheese Easter according to the Dukan diet

Dedicated to everyone who is on a diet! 🙂

Bon appetit!

That's all, best recipes at your fingertips. Don't forget to congratulate Bright Resurrection Christ's friends and relatives,

On Easter table Cottage cheese Easter is a must. We offer Easter cooking options for every taste. Amazing Easter cottage cheese is made using any of these recipes. The difference is in the nuances and decoration.

The main component of any Easter is pureed cottage cheese, which is mixed with butter, cream or sour cream, eggs (or just yolks) and sugar. In addition, you can add candied fruits, raisins, jam syrup, lemon zest, and vanilla to Easter cottage cheese.

Recipe for the perfect Easter cottage cheese. It turns out very tender and tasty!

Today we will share with you a recipe for the perfect Easter cottage cheese, the taste of which will greatly delight you and your loved ones. It's very easy to do.

Ingredients for making cottage cheese Easter:

cottage cheese - 800 g
sugar - 2 cups
butter - 100 g
0.5 cups sour cream
0.5 cups peeled and chopped almonds
0.5 cups raisins
eggs - 5 pieces
salt - 0.5 teaspoon

Making the perfect cottage cheese Easter:

Rub the cottage cheese through a sieve (preferably 2 times), then mix with sour cream.
Grind the butter with sugar, gradually adding eggs. Sugar must be completely dissolved in this mixture. Ready mass mix with cottage cheese, add pre-washed and dried raisins, and then almonds.
We place the finished base in a special form, which then needs to be pressed down with some kind of weight. We put all this in the refrigerator for at least a day.
When Easter is done, put it on a plate. If desired, decorate with sour cream and sugar, nuts, candied fruits or raisins.

Amazingly beautiful and delicious!

Ingredients for 10 servings of flower Easter:

cottage cheese with a fat content of at least 18% – 1 kg
mascarpone cheese – 250 g
yolks – 5-6 pieces
sugar – 1 glass
vanilla sugar – 3 teaspoons
cream with fat content 33-35% - 250 ml
saffron thread - ¼ teaspoon
mixture of peeled, peeled nuts (almonds, macadamia, pistachios, pine) – 2/3 cup
candied citrus fruits – 1/3 cup
mixture dried cherries, strawberries and cranberries - 1/3 cup
cognac for soaking dried fruits

Candied flowers:

any edible flowers -1 handful
powdered sugar
protein – 1 piece

Preparation of cottage cheese Easter with custard:

Grind dried strawberries, cherries and cranberries, pour cognac and leave for 8-10 hours.
We wrap the cottage cheese in gauze, folded in two layers, place it in a colander, place the colander over a bowl and put pressure on top. Place the resulting structure in the refrigerator for a day (we periodically drain the excess whey).
We rub the resulting approximately 800 g of dry cottage cheese through a sieve.
Pour 1 tablespoon of boiling water over the saffron, leave for 30 minutes, strain. In a heat-resistant bowl, beat the yolks with vanilla sugar and ½ cup sugar, add cream and saffron tincture, place in a saucepan with a small amount of water and cook, stirring constantly, over low heat until thickened. We don't boil! Let the resulting cream cool for about 1 hour.
Chop candied fruits and nuts. Squeeze dried fruits. Beat the cold mascarpone with the remaining sugar, add to the prepared cream and beat until smooth.
Add grated cottage cheese, nuts, candied fruits, dried fruits and mix thoroughly.
We line a colander or bean bowl with two layers of gauze, lay out the prepared mass, cover the top with film, put pressure on top and put it in the refrigerator for 48 hours.
Place the finished Easter on a dish, decorate with candied flowers, candied fruits and serve.

Candied flowers– one of the oldest and cutest ways to decorate dishes, made with your own hands:

If necessary, carefully wash the flowers and dry them thoroughly. We straighten the buds slightly to create free space between the petals. Place a metal grid on a work surface lined with paper towels.
Lightly beat the white with a fork – 5-7 movements, so that the white becomes more liquid. Take a thin synthetic brush (number 3-4), dip it not too deeply and apply a thin layer of white to the edges of the petals. Let it dry for 2-3 minutes (if you need to apply more sugar, apply another layer of egg white). Sprinkle the coated areas with powdered sugar through a strainer. We prepare the remaining buds and petals in the same way.
Place the finished flowers on a lattice or board at a short distance from each other. After all the flowers are laid out on the wire rack, sprinkle them with powder again through a strainer.
Let the flowers sit for 2 to 24 hours and use them for decoration.

Notes:

Mascarpone cheese can be replaced with very rich sour cream. The yolks can be boiled in a water bath with 200-250 g of condensed milk. In this case, there is no need to add sugar. To prevent Easter from going sour for as long as possible, do not add raisins and nuts with skins.
If you plan to eat candied flowers later, choose ones whose origins you know. Best of all - growing in own garden. Many flowers are considered edible or conditionally edible. But most often they use for desserts: roses (buds and petals), rose hips, violets, jasmine, orchids (some types), nasturtiums, pansies.

Ingredients:

700 grams of cottage cheese
250 grams of powdered sugar
200 milliliters sour cream
250 grams butter
A pinch or two of vanilla
250 grams of dried fruits (dried apricots, prunes, raisins)

Preparing Easter:

Grind the fatty homemade cottage cheese through a fine sieve or blender.
Prepare dried fruits by steaming and drying them, finely chop them.
Add powder to the cottage cheese, never sand, as it will not dissolve in the cold mass.
Add vanilla, sour cream and beat with a mixer until smooth.
Add dried fruits and place in a mold that has been previously covered with two layers of gauze. Place under pressure in the refrigerator overnight.

Ingredients for preparing royal Easter:

Cottage cheese with a fat content of 18% - 1 kilogram, the cottage cheese should be homogeneous and dense
400 grams butter
400 grams of powdered sugar
5-6 egg yolks
300 grams of cream (30%)
100 grams of raisins
100 grams of candied fruits
100 grams candied cherries
100 grams roasted almonds or cashews
50 grams of chocolate without additives
2 grams vanillin
For decoration you need raisins, candied fruits and powdered sugar

Preparation of the royal Passover:

Strain the cottage cheese in gauze for 24 hours, placing it under a press and in the refrigerator. Pass through a sieve twice.
Steam and dry candied fruits and dried fruits, chop a little.
Creamy soft butter Grind with powder, add yolks one at a time and mix well. Combine this mass with cottage cheese, vanilla, dried fruits, nuts and stir.
Whip the cream and carefully fold into the curd mass. Add chocolate.
Line the bean box with gauze so that there are no folds, and put the mass there. Place under pressure for about a day.

5. Cottage cheese Easter “Tsarskaya” - 2nd option

Ingredients for 8 servings of cottage cheese Easter “Tsarskaya”:

cottage cheese - 800 g,
cream 30% fat - 150 g,
butter - 150 g,
eggs - 4 pcs.
powdered sugar - 200 g,
vanilla sugar - 1/2 sachet
dried cherries - 100 g,
shelled walnuts - 100 g

How to prepare cottage cheese Easter “Tsarskaya”:

Rub the cottage cheese through a sieve and mix with soft butter.
Beat eggs with powdered sugar and vanilla sugar.
Add cream and bring to a boil in a hot water bath.
Let cool, combine with cottage cheese and butter.
Chop the nuts and add them together with the cherries to the curd mass.
Mix and transfer to a bowl lined with damp gauze.
Cover the top of the mass with the edges of gauze and place under pressure.
Leave in a cool place for 24 hours. Then turn it over onto a plate, decorate and serve.

Photo: Konstantin Vinogradov

Ingredients for 8 servings of Easter with orange:

cottage cheese - 800 g,
butter - 100 g,
cream 33% fat - 150 ml,
eggs - 3 pcs.,
powdered sugar - 200 g,
candied orange peels - 100 g,
zest - from 2 oranges

How to prepare curd paste with orange:

Rub the cottage cheese through a fine sieve twice. Add soft butter, cream and mix thoroughly.
Beat the eggs with a mixer with powdered sugar, place in a hot water bath and heat while stirring until thick mass homogeneous consistency. Let cool and combine with curd mass.
Grind the candied fruits and add them, together with the finely chopped zest, to the resulting curd “cream”.
Line the bean box with damp gauze, folded in half, transfer the prepared mass into it, cover with the free ends of the gauze and place under pressure for 24 hours.
Before serving, you can garnish with orange slices.

Photo: Konstantin Vinogradov

Ingredients for 6 servings of striped curd paste:

dark chocolate - 200 g,
cream - 500 ml,
walnuts - 200 g,
cottage cheese - 700 g,
butter - 100 g,
powdered sugar - 4 tbsp. l.

How to prepare striped curd paste:

Melt the chocolate in a water bath, add half the cream, stir.
Chop the walnuts with a knife.
Whip the remaining cream into a strong foam.
Rub the cottage cheese through a sieve and divide into 2 parts. Add whipped cream, butter, powdered sugar, and nuts to one part of the cottage cheese. Secondly, chocolate. Mix.
Line the pan with gauze (or a linen napkin) and lay out the light and dark curd mixture in layers. Place a light press on top and place in the refrigerator for 6-8 hours.
Before serving, invert onto a plate and garnish.

Photo: Valentina Bilunova/Burda Media

Ingredients for 8 servings of boiled curd paste:

cottage cheese - 1 kg,
sour cream 30% fat - 300 g,
butter - 150 g,
eggs - 2 pcs.
sugar - 200 g,
vanilla sugar - 1/2 sachet,
small raisins - 100 g

How to prepare boiled cottage cheese Easter:

Rub the cottage cheese through a fine sieve 2 times. Add sour cream and melted butter, stir until the mixture has a homogeneous consistency.
Beat eggs with regular and vanilla sugar. Combine with curd mass, stir in raisins.
Place the container with the resulting mass in a hot water bath and keep, stirring, for 30 minutes. Let cool, place in a bean bag lined with gauze, cover the top with the ends of the gauze and place in the cold under pressure for 24 hours.
Before serving, tip onto a plate, remove the cheesecloth, and decorate as desired.

Photo: Konstantin Vinogradov

Bon appetit!

To the question: Tell me the recipe for cottage cheese Easter, but without cream. Thank you. given by the author Z@y@ the best answer is AND old book- "Easter is done in special form- a beaker, which is a truncated cone with holes in the bottom to drain excess liquid (whey)"
I USE A PLASTIC FLOWER PLANT LIKE A PLASTIC FLOWER PLANT.
The density of Easter depends on the load. The liquid should drain well. Take a strong one as a load plastic bag not filled to the brim with water. Release the air from the bag and tie a knot at the edge of the bag, which allows the water to take an arbitrary shape rather than the shape of the bag.
To be safe, it is better to place the bag of water in a second bag, which is also tied.
COOKED EASTER (in my opinion, the most delicious).
Rub 2 kg of cottage cheese + 400 g of butter through a sieve. Add 800 g sour cream, 10 eggs, 300 g sugar. sand. To stir thoroughly. Place on low heat. Stir thoroughly with a wooden stick so that the mixture does not burn. Boil. Remove immediately. Cool as quickly as possible, also stirring all the time. Add 300-400 g of sugar to the cooled mass. sand, almonds (100 g), raisins (100 g) vanillin. Place the resulting mass in a colander (if you don’t have a real bean bag) lined with slightly damp gauze. Place a saucer with a small weight on top. Place in the refrigerator. Yes, of course, keep in mind that Easter will drain, so this needs to be provided for.
AND ANOTHER EASTER RECIPE, BUT SIMPLE.
Rub 5 packs of cottage cheese 5% through a sieve, strain 0.5 liters of sour cream 15% through a damp cloth overnight, mix cottage cheese, sour cream, a pack of butter, beat 2 eggs with 4 tbsp. spoons of sugar, add another 1 glass of sugar. Add raisins, vanillin, ground almonds. Mix everything with a wooden spatula. Place in the refrigerator overnight in a colander with damp gauze and a container of water on top.

Answer from philosophical[guru]
1 kg of cottage cheese (preferably full-fat, from the market)
7 eggs
300 gr. butter
2 cups sugar
1/3 cup sour cream
raisins (as many as you want)
Mix cottage cheese, eggs and butter or beat with a mixer at low speed (so that lumps do not fly away in all directions) until a not very homogeneous consistency. Add sugar and sour cream. Mix and beat again. Add raisins at the very end.
All. Ready.

Answer from European[guru]
For 8 servings: 1.5 cottage cheese, 2oo butter, 8oo granulated sugar. 9 eggs. 250 sour cream, 15o raisins. 100 mendal. half a lemon. Grind warm butter with granulated sugar. add egg yolks. Pour boiling water over raisins. Mix cottage cheese with egg mixture and raisins. Wash the lemon. dry and remove the layer of zest with a grater, beat the sour cream well and add to the curd mass along with chopped almonds and lemon zest, line a mold or deep bowl with gauze and fill with curd mass. lightly tamp and put a slight pressure on top and put in the refrigerator for 12 hours. Place the finished paska over a bowl, remove the gauze, and you can decorate it. canned fruit. Place the colored eggs around the berries and grated chocolate.
.grated chocolate. put colored eggs around

Answer from Sandwich[newbie]
link
here's a good recipe.

Answer from LEONORA[guru]
Easter pink
For the recipe you will need:
- cottage cheese - 1 kg
- raspberry jam (without syrup) - 1 glass
- sugar - 3-5 tbsp. l.
- egg - 3 pcs.
- butter - 150g
- sour cream - 2-3 tbsp. l.
Rub dry cottage cheese through a sieve, mix with good raspberry jam without syrup, add more sugar to taste, you can rub it through a sieve again, add raw eggs, softened butter and thick sour cream. Place the prepared mass in a mold (pasochnetsa), covered with a thin cloth, put pressure on top and place the refrigerator. After a day, remove Easter from the mold and serve
Easter honey
For the recipe you will need:
- cottage cheese - 700g
- egg (yolk) - 7 pcs.
- sugar - 30g
- honey - 100g
- sour cream (fat) - 210g.
Rub the cottage cheese through a sieve, add 7 yolks, sugar, honey, and full-fat sour cream or butter. Pour the mixture into the mold, put it under a press in the cold