Old traditions are not forgotten and are passed on from generation to generation. So, on the bright holiday of the Resurrection of Christ, you cannot do without Easter - the photo of the dish looks very appetizing. Some housewives even have an old wooden bean box that they inherited from their grandmother, although today modern copies of these are successfully produced and sold.

The Easter recipe from cottage cheese that our ancestors used included fatty natural products: homemade cottage cheese and sour cream, premium butter. Real Easter, like before, should be very fatty and sugary and prepared using a special technology. But today many new recipes have appeared that better meet modern capabilities, and the Easter mold is not used so often. It is usually replaced by a colander, or simply hung in gauze. Our dish will be prepared in a pan.

Easter recipe from cottage cheese

For it you will need a kilogram of homemade cottage cheese, 300 grams of butter, one and a half to two glasses of thick fat sour cream, 5 eggs, a package of vanilla sugar, a glass of sand or powdered sugar, half a glass of chopped almonds, quiche misch if desired.

Rub cottage cheese and butter through a sieve, add sour cream to the resulting mass and mix. Add the eggs one at a time and place on the stove, stirring continuously. As soon as it starts to boil, remove from the stove and place in the refrigerator. When cool, add powdered sugar or granulated sugar, vanilla sugar, almonds and quiche, mix thoroughly.

Line the bean bag with gauze folded in several layers and place it in a container narrow enough so that it stands stable and there is a place for liquids to drain. Place the cottage cheese in a bowl, cover it with the edges of gauze, and put pressure on top. Place in the refrigerator for about a day.

Easter is raw

We offer another recipe for Easter using cottage cheese. Necessary ingredients: about a kilogram of cottage cheese, 400 grams of butter, 4 eggs, two glasses and a half glasses of heavy cream, chopped candied fruits, raisins.

Grind until white with four yolks, which must be added gradually, and with granulated sugar. Rub the cottage cheese through a sieve, combine with butter, add a glass of cream, and grind it all thoroughly. Beat two egg whites with the remaining cream and combine them with cottage cheese. All that remains is to add raisins and candied fruits. Place the cottage cheese in a mold under pressure and refrigerate for a day.

Chocolate Easter

Perhaps someone will like the Easter recipe of cottage cheese with chocolate. First, you need to rub a kilogram of cottage cheese and 200 grams of butter through a sieve, add two glasses of thick fat sour cream, a glass of cream, two glasses of vanilla sugar, 200 grams of grated chocolate. Grind thoroughly until smooth so that there are no chocolate grains. After this, transfer it to the bean bag.

There are many recipes for this dish. This is royal Easter (brewed and raw), almond, creamy, with condensed milk, fruit, yogurt, lemon, apricot, nut, with sesame, with cheese, with

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

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

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

We suggest making the easiest Easter desserts based on cottage cheese and delighting your family with them.

This is an easy Easter recipe made from cottage cheese without eggs, very tasty. And even a novice housewife can handle it.

The quantity of products can be proportionally halved.

Ingredients:

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

A simple recipe for Easter cottage cheese with butter:

1. Rub the cottage cheese through a sieve.

2. Grind it thoroughly with softened butter.

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

4. Raisins must first be washed, steamed for 10 minutes with boiling water, rinsed again and only then put into Easter.

5. Mix everything, put it in a bean bag lined with gauze on the inside, and put it under pressure for a day.

If you don't have a mold, you can use a colander.

Quick Easter recipe from cottage cheese with condensed milk

Ingredients:

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

How to make Easter from cottage cheese:

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

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

3. Mix the mixture well, put it in a bowl lined with gauze, put pressure on top and put it in the refrigerator overnight.

How to make chocolate Easter

Ingredients:

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

Preparation:

1. Grate the chocolate on a fine grater and mix with powdered sugar.

2. Rub the cottage cheese through a sieve or pass through a meat grinder.

3. Remove the butter from the refrigerator in advance and leave it at room temperature until it becomes soft.

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

5. Then add oil and mix again.

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

7. Line a bowl or colander moistened with water with gauze and lay out the curd mass.

8. Cover the top with gauze or a napkin, press down with a weight and leave under pressure for 12-24 hours (the bean bag itself must be placed in a plate, since the separating whey will flow into the plate).

9. Carefully remove the finished Easter from the mold, remove the gauze, place on a dish and decorate with candied fruits or marmalade.

Cheese Easter can be prepared according to a variety of recipes. In the end, the baking method matters a lot. The recipe for cheese Easter, proposed by the famous culinary specialist Alla Kovalchuk, is especially interesting because she suggests preparing it in the form of a casserole and a more delicate soufflé. Both options are baked in the oven. We will also look at what a no-bake cheese Easter is.

Two types of cheese Easter from Alla Kovalchuk

A famous chef talks about how to prepare various types of cheese paskas (casserole and soufflé, as well as other types) in the program “Everything will be fine” on the STB TV channel.

Ingredients:

1. Raisins - 3 heaped tablespoons
2. Cherry - 3 tablespoons
3. Chopped dried apricots - 3 tablespoons
4. Cognac - 150 g
5. Fat cottage cheese - 1 kg
6. Chicken eggs - 5 pcs
7. Granulated sugar - 6 tablespoons
8. Semolina - 3 tablespoons
9. Two sweet and sour apples (per 400 g of cottage cheese for soufflé)
10. Finely chopped nuts - 3 tablespoons
11. Vanilla bread crumbs - 3 tablespoons
12. Fat sour cream - 150 g

Step 1

Cheese Easter from Alla Kovalchuk contains cherries, dried apricots and raisins. Prepare two bowls. Raisins (3 tablespoons) just need to be soaked in warm water (200 ml) for 15 minutes, but dried fruits are better soaked in cognac.

Step 2

In order for dried fruits to be saturated with cognac faster, you need to warm it up a little before soaking. Pour the cognac into a deep ladle and place over moderate heat. Alcohol should be heated to no more than 40 degrees.

Step 3

Pour heated cognac over the dried fruits, placed in a separate deep bowl. The alcohol will soften the dried fruit in the middle. Leave for 30 minutes.

Important!

If you want to add fresh fruit, such as apples, they need to be chopped and then sautéed in butter until golden brown.

Step 4

The cottage cheese must be rubbed well through a sieve to saturate it with oxygen. Divide the cottage cheese into two parts - 400 g and 600 g each for soufflé and casserole, respectively.

Step 5

Divide chicken eggs into whites and yolks. Add two yolks to each of the bowls with cottage cheese. You need to thoroughly mix the eggs with the cottage cheese with a spoon until a homogeneous mass is obtained.

Step 6

Combine semolina with curd mass. Add three tablespoons of sugar to each of the bowls with cottage cheese.

Step 7

Using a mixer, beat the whites, adding a pinch of salt. You need to combine the whites with the cottage cheese last and carefully mix with a wooden spoon from bottom to top with light movements. Divide the whites into two-thirds and one-third, add a smaller portion for the soufflé, and a larger portion for the casserole.

Step 8

Add a pinch of salt and vanilla to the cottage cheese (at the tip of a knife), if vanilla sugar - half a teaspoon.

Step 9

To prevent the raisins from falling to the bottom, you need to roll them in a small amount of dry semolina in a ratio of 3 tablespoons of raisins to the same amount of semolina. This way you can prevent possible burning of the casserole.

Step 10

Cheese casserole or Easter should be baked in a springform pan, first greased with butter and sprinkled with vanilla crumbs. The finished casserole will be covered with a golden brown crust.

Step 11

Prepare molds of the same or different sizes, sprinkle them with breading. For the cheese soufflé you will need nut breading. Grease baking bowls with butter and generously, evenly sprinkle with nuts mixed with a teaspoon of semolina. The soufflé needs to be baked in a water bath, that is, pour hot water onto a baking sheet, filling it just below the conditional half. Its texture will be more delicate. It is best to use ceramic baking dishes.

Step 12

Prepare the filling for cheese Easter (casserole). For this you will need sour cream and a chicken egg. Add a tablespoon of sugar, mix well. Pour the filling over the casserole, pouring it over the knife. This way it will be more evenly distributed over the surface. This is the recipe for cheese Easter (with photo) in the oven.

Important!

To prevent the cheese pasta (or casserole) from burning on the bottom when baking, you need to pour hot water onto the bottom baking sheet. Or cook a cheese casserole and a cheese soufflé at the same time. There will already be water on the bottom baking sheet with the soufflé molds. Bake the cheese Easter in a well-heated oven at 180 degrees for 40 minutes.

Cheese Easter in a slow cooker

Below is a step-by-step recipe for cheese Easter (with photos) in a slow cooker.

Ingredients:

1. Cottage cheese 9% – 750 g
2. Granulated sugar - 150 g
3. Candied fruits - 120 g
4. Chicken eggs - 2 pcs
5. Butter - 80 g
6. Vanilla sugar - ½ tsp.
7. Cream 20% – 400 ml

Step 1

Before preparing the cheese Easter, heat the cream a little over moderate heat. Add the butter; once melted, remove the mixture from the heat and cool to room temperature.

Step 2

Break two eggs into a separate container and beat with a mixer at high speed.

Step 3

Pour the cottage cheese into a deep container, add the entire amount of sugar specified in the recipe. Add vanilla sugar.

Step 4

Add the butter and cream mixture to the cottage cheese. Mix with a mixer.

Step 5

Add the egg mixture to the cottage cheese and mix everything well again using a mixer.

Step 6

Pour the prepared dough into the multicooker bowl.

Step 7

Close the multicooker lid and use the menu buttons to set the “multi-cook” program. Set the temperature to 100 degrees and time to 30 minutes. Please note that the cheese pastry dough will work and will be ready in a fairly short period of time. The recipe for cheese Easter without baking is the same, only a slow cooker allows you to significantly speed up the cooking process.

Step 8

Line the mold with two layers of gauze. Place the curd dough into the mold. The cheese pasta must sit so that all excess liquid drains out.

Step 9

Add candied fruits to cheese Easter. Stir to distribute them evenly throughout.

Step 10

Transfer the cheese pastry dough to a plate and use your hands and a wide knife to give it a triangular shape or another shape to your liking. As you can see, preparing cheese Easter in a slow cooker is easy and quick!

Note

If you haven’t figured out the details of how to cook cheese Easter, a video is attached to each recipe.

In addition to the Easter cake decorated with sugar sprinkles and multi-colored eggs, Easter, an airy dish made from cottage cheese, is a must on the festive table.

Easter can be sweet and salty, raw and boiled. Unlike ordinary cottage cheese desserts, Easter is an expensive dish. Only the highest quality products are suitable for its preparation, and they are needed in large quantities.

You also need to be patient, because Easter is made slowly, adhering to the requirements specified in the recipe.

Subtleties of cooking

• Before you start preparing Easter, you need to purchase a bean box - a collapsible form consisting of four planks that are fastened together. You can also buy a plastic bean bag in stores. When assembled, the paska molds resemble a truncated pyramid.
• Easter can also be made in a regular saucepan. But in this case, you will need to drain the serum that has come to the surface several times. You can also use a new... flower pot. It is lined with a thin cloth, filled with curd mass and placed on a saucepan into which the released whey will be drained.
• For Easter you need to take only the best cottage cheese. It should be soft, homogeneous, dry. To get rid of excess moisture, it is placed under pressure before use.
• Cottage cheese for Easter is rubbed through a sieve twice. Those housewives who grind it through a meat grinder do the wrong thing. The cottage cheese passed through a sieve is airy and soft. And cottage cheese, crushed in a meat grinder, turns out crumpled and viscous. Of course, you can make Easter from it, but its quality will be much worse.
• The eggs must be fresh, as some Easter recipes call for them raw. Before use, they must be washed in warm water so that the dangerous pathogenic microorganism - salmonella - does not get into the dish.
• If the recipe calls for cream, it should be 33 percent fat so that it whips well. Cream with a lower fat content can be used if it does not need to be whipped during the cooking process.
• Butter in Easter should only be real butter, not a spread.
• At Easter they put candied fruits, raisins, nuts, and zest. It is flavored with vanilla, cinnamon, cardamom, and star anise. Spices must be thoroughly crushed and sifted through a sieve.
• All recipes indicate large proportions, since the pasta box must be filled to the top with curd mass.

Easter is raw

Ingredients:

• cottage cheese – 2.5 kg;
• sour cream – 250 g;
• butter – 200 g;
• sugar – 200 g;
• salt - to taste.

Cooking method

• Combine softened butter with sugar and grind until white.
• Add sour cream and rub the mixture until the sugar is completely dissolved.
• Place the mixture in the grated cottage cheese and add salt. Mix everything thoroughly.
• Moisten a large thin cloth napkin or gauze folded in four layers with water and wring it out thoroughly. Cover the mold, making beautiful folds. The ends of the fabric should hang over the edge.
• Fill the pan to the top with curd mixture. Cover the future Easter with the ends of the fabric.
• Place the mold in a deep pan. Place a weight on top of it.
• Place in the refrigerator for 12-24 hours. During this time, all the whey will come out of the cottage cheese.
• The next day, remove the pressure, remove the lid, and unscrew the edges of the napkin. Tip the form onto a plate and carefully remove the Easter from it.

Easter creamy excellent

Ingredients:

• dry cottage cheese – 800 g;
• butter – 500 g;
• yolks – 5 pcs.;
• sugar – 400 g;
• vanillin;
• 33 percent cream – 300 ml.

Cooking method

• Rub the cottage cheese through a sieve twice.
• Place sugar, yolks and softened butter in a bowl. Add vanilla. Grind everything thoroughly until smooth.
• Combine this mass with cottage cheese.
• Whip the cream with a blender and add to the curd mixture. Stir gently.
• Place the prepared mass in a bowl or mold lined with a damp cloth (gauze).
• Place a weight on top and put it in the refrigerator until the next day.
• Turn the finished Easter over onto a plate and release it from the mold.

Easter custard

Ingredients:

• cottage cheese – 1.6 kg;
• yolks – 10 pcs.;
• cream – 300 ml;
• vanillin;
• sugar – 500 g;
• butter – 400 g.

Cooking method

• Pour cream into a saucepan. Add sugar, vanillin and yolks. Using a whisk, mix everything thoroughly and put on fire.
• Stirring constantly, bring until thickened over low heat, but be careful not to let the mixture boil, otherwise the yolks will cook.
• Pour the mixture into another bowl. Place the container in a bowl filled with cold water. Add butter, cut into pieces. Stirring with a whisk, cool the mixture.
• Rub the cottage cheese through a sieve twice and combine with the custard.
• Stir the mixture until smooth.
• Cover the mold with a damp cloth or gauze folded in four. Fill it with curd mass. Cover the future Easter with the edges of the fabric and put pressure on it.
• Place in the refrigerator for 12 hours.
• Place the prepared custard Easter on a flat dish.

Easter chocolate

Ingredients:

• cottage cheese – 1.2 kg;
• sugar – 400 g;
• butter – 400 g;
• chocolate – 200 g;
• cream – 200 ml;
• vanillin.

Cooking method

• Rub dry cottage cheese through a sieve twice.
• Add softened butter to it and mash well.
• Pour in the cream.
• Grate the frozen chocolate and combine with the rest of the ingredients.
• Add sugar and vanilla.
• Mix everything thoroughly until smooth.
• Prepare the mold and fill it with curd mass.
• Put down the oppression. Place in the refrigerator for a day.
• Place the finished chocolate Easter on a flat dish.

Easter with candied fruits

Ingredients:

• cottage cheese – 1 kg;
• eggs – 5 pcs.;
• butter – 200 g;
• 20 percent cream – 400 ml;
• sugar – 230 g;
• candied fruits – 200 g.

Cooking method

• Rub the cottage cheese through a sieve twice.
• Add soft butter and rub everything together.
• Add candied fruits cut into small pieces and stir.
• Combine eggs with sugar and beat with a mixer.
• Pour in the cream, stir and place on low heat.
• Stirring, heat the mixture until it thickens. But don't boil!
• Place the saucepan with the cream in a bowl of cold water and cool, remembering to stir so that a film does not form.
• Combine the cooled mass with cottage cheese.
• Place it in a form prepared according to all the rules. Place a weight on top. Place in the refrigerator for a day.
• Remove the finished Easter with candied fruits from the mold and place it on a flat dish.

Easter with almonds and raisins

Ingredients:

• cottage cheese – 1.6 kg;
• eggs – 9 pcs.;
• butter – 200 g;
• powdered sugar – 800 g;
• almonds – 100 g;
• sour cream – 250 g;
• raisins – 150 g.

Cooking method

• Rub the cottage cheese through a sieve twice.
• Add sour cream and stir.
• Place soft butter in powdered sugar and rub until white.
• Continuing to grind the mixture, add eggs one at a time.
• Mix it with cottage cheese, chopped almonds and washed raisins.
• Place in a bean bag, put oppression on top and put in the refrigerator for 12 hours.
• Carefully turn the finished Easter with almonds and raisins onto a plate.

Easter with hard yolks

Ingredients:

• cottage cheese – 1.2 kg;
• butter – 400 g;
• eggs – 15 pcs.;
• 33 percent cream – 750 ml;
• powdered sugar – 300 g;
• vanillin - to taste.

Cooking method

• Hard boil the eggs. Separate the yolks from the whites and chop.
• Rub the dry cottage cheese through a sieve twice along with the yolks.
• Combine with soft butter and rub well.
• Mix the cream with powdered sugar and beat with a mixer.
• Knead all ingredients thoroughly until smooth.
• Place the curd mixture into the prepared pan or other form. Place a weight on top. Place in the refrigerator for 12 hours.
• Transfer the finished Easter with hard-boiled yolks to a dish.

Note to the hostess

• Almonds are placed in peeled form during Easter. To remove the skin, the kernels are poured with boiling water and left for half an hour. Then the almonds are dried and crushed.
• The finished curd mass can be whipped using a blender before placing it in the pan.
• Easter can be prepared without adding sugar, adding salt to taste. In this case, vanillin is not added.

On the eve of the great Christian holiday of Holy Easter, it would be a shame not to remember the most important dish symbolizing the Resurrection of Christ - cheese Easter. This ancient dish, which was originally prepared by housewives for the bright holiday of Easter, was called “milky thickened” in the Old Church Slavonic language. The pristine cheese Easter was “cold”. It was the honorable duty of the most devoted housewives to prepare it. Cottage cheese for her was used exclusively from her own preparation. We give greater preference to baked Easter, in which, in addition to raisins, nuts and eggs, we also add sugar and vanilla, which makes it incredibly tasty. The property of cottage cheese remains unchanged. For such Easter, the cottage cheese should be soft, thick, quite fatty, with a consistency reminiscent of good clay, from which it is easy to sculpt. When trying homemade cottage cheese on the market, pay attention to the fact that when kneading it with your tongue, you should not feel any hard crumbs; it should completely dissolve in your mouth. So, let's start cooking!

Ingredients:

• 500 grams. excellent soft cottage cheese,
• 100g. raisins, soaked in boiling water and squeezed,
• 100g. walnuts, roasted in the oven,
• 4 fresh eggs,
• 1 packet of vanillin,
• 1 cup of sugar,
• 0.5 teaspoons salt,
• 1-2 tbsp. spoons of semolina or starch (if necessary).

Preparation:

To begin, combine all the ingredients for Easter in one container. If the cottage cheese is fatty, soft and plastic, then no pre-treatment is required. It is better to mince dry, grainy cottage cheese or rub it through a sieve, but I do not recommend buying such cottage cheese for Easter.

Now mix it all well and taste it - I assure you, it will be very tasty.

And now the most important secret: a little salt should be added to any baked goods, this gives it a special taste. It’s not for nothing that people say: “Without will there is no strength, without salt there is no taste.” That’s why we add a little salt to the cheese Easter – half a teaspoon.

If you doubt the quality of the cottage cheese, or your cottage cheese is somewhat runny, add a full tablespoon with a heap of semolina or starch. The taste will not suffer from this, but it will hold the Easter together well, and you will be confident that it will not fall apart.

Now put the mixture in a greased form and put it in the oven for 40 minutes, bake over low heat. By the way, today many disposable molds made of foil and cardboard are sold. This is very convenient, because from such a beautiful, decorative form you can put Easter on the table without removing it. Every housewife knows the peculiarities of her oven. If food burns from the bottom in the oven, you need to place an iron container with water under the baking sheet. If on top, you need to lower the baking sheet lower. I baked it in a foil pan with a diameter of 20 cm.

Cheese baked Easter, decorated with Easter symbols and served chilled.

Bon appetit and Happy Easter to all of you!!!

Owners of multicookers can also bake this wonderful Easter. To do this, transfer the curd mass into a greased multicooker bowl and smooth the surface with a spatula. Select the “baking” mode on the display, cooking time 60 minutes. After this time, the cheese Easter in the multicooker will be ready, but do not rush to open the lid immediately, let it cool completely in the closed multicooker so that it does not fall off. Also keep in mind that the diameter of the multicooker bowl is approximately 24 cm; Easter from this amount of ingredients will not turn out very high. If you want a higher quality Easter, bake in molds or increase the amount of cottage cheese.

Sincerely, Elena Viktorovna.