8 best cottage cheese Easter recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious classic desserts with and without eggs and unusual variations with condensed milk, chocolate, gelatin and cherries.

Secrets of delicious cottage cheese Easter

• Use fatty cottage cheese for Easter. Ideally homemade.
• If the curd is very dry, first grind it through a sieve (preferably twice) or punch with a blender.
• Raisins are most often used as a filler for Easter. You can also put other chopped dried fruits, candied fruits, any chopped nuts, grated citrus zest. Dried fruits must be soaked in hot water for 10 minutes in advance, squeezed and dried. Determine the amount of filler to your liking.
• Easter cottage cheese is made in a special form - a pasochny. It needs to be covered with gauze in two layers and put on a plate with a large hole up. Prepared curd mass is laid inside the mold.
• If you don't have a sausage box, you can use a plastic bucket with several holes in the bottom or a regular colander.
• Fold the top edges of the gauze and place something heavy on top, such as a jar of water. To grab, Easter must stand under yoke in the refrigerator for at least 12 hours. You can safely leave her there for a whole day or even two. Gradually, whey will drain into the plate through the lower holes, which must be drained periodically.

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Gently turn the finished Easter onto a serving platter and garnish with dried fruits, candied fruits, nuts or confectionery sprinkles

1. Choux cottage cheese Easter

Ingredients

• 540 g of cottage cheese;
• 3 egg yolks;
• 100 g sugar;
• 100 g butter;
• a pinch of vanillin;
• 100 g heavy cream;
• filler (dried fruits, candied fruits, nuts) - to taste.

Preparation

With a mixer, beat the cottage cheese with yolks, sugar and softened butter. Transfer the mixture to a saucepan and place over moderate heat. While stirring constantly, heat the mixture until the first bubbles appear, but do not boil.

Add vanillin and, if the mixture is not completely homogeneous, punch through it with a blender. Place the pan in a container with ice water and, stirring constantly, cool the curd mass. Then refrigerate for a couple of hours.

Foam the cold cream with a mixer and combine with the curd mass. Add filler and stir. Put the mass into a mold and place it under oppression.

2. Raw curd Easter without eggs

Ingredients

• 120 g fat sour cream;
• 100 g sugar;
• vanilla sugar - to taste;
• 500 g of cottage cheese;
• 100 g butter;
• filler (dried fruits, candied fruits, nuts) - to taste.

Preparation

Dissolve plain and vanilla sugar in sour cream. Mix the mass with the curd until smooth. Add softened butter and beat with a mixer.

Then add the filler and mix thoroughly. Put the curd mass in a mold and place it under oppression.

3. Raw cottage cheese Easter with eggs

Ingredients

• 200 g heavy cream;
• 2 egg yolks;
• 170 g sugar;
• 150 g butter;
• vanilla sugar - to taste;
• 400 g of cottage cheese;
• filler (dried fruits, candied fruits, nuts) - to taste.

Preparation

Bring the cold cream to a creamy state with a mixer. Beat the yolks separately and add half the sugar without stopping. Add 1-2 tablespoons of cream to the mixture.

In another bowl, whisk the softened butter with the vanilla and the remaining sugar. Combine cottage cheese, butter and yolks with a mixer. Add the cream and beat at low speed until smooth.

Add filler to the curd mass. Put it in a mold and put it in the refrigerator under oppression.

4. Raw cottage cheese Easter with boiled condensed milk

Ingredients

• 300 g of cottage cheese;
• 200 g of boiled condensed milk;
• 100 g sour cream;
• 100 g butter;
• filler (dried fruits, candied fruits, nuts) - to taste.

Preparation

Whisk the cottage cheese, condensed milk, sour cream and softened butter with a blender. Add filler and stir. Put the curd mass in a mold and place it under oppression.

5. Raw cottage cheese Easter with condensed milk and white chocolate

Ingredients

• 100 g of white chocolate;
• 400 g of cottage cheese;
• 200 g of condensed milk;
• filler (dried fruits, candied fruits, nuts) - optional.

Preparation

Melt the chocolate in the microwave or water bath. Mix it with cottage cheese and condensed milk and punch with a blender. Add filler if desired. Put the curd mass in a mold and place it under oppression.

6. Custard puff cottage cheese Easter with chocolate

Ingredients

• 540 g of cottage cheese;
• 3 egg yolks;
• 100 g sugar;
• 50 g butter;
• 30 g white chocolate;
• 50 g milk chocolate;
• 60 g dark chocolate;
• 140 g heavy cream.

Preparation

Beat the cottage cheese, yolks, sugar and softened butter with a mixer. Transfer the mixture to a saucepan and place on a moderately heated stove. While stirring constantly, bring the mixture until the first bubbles appear, but do not boil. Punch with a blender if there are any lumps.

Divide the curd mass into three parts, each of which is slightly smaller than the previous one. Add melted white chocolate to a small part, milk chocolate to the middle part, and dark chocolate to a large part. Dip each container with the curd mass in a bowl of ice water and cool, stirring occasionally.

Foam the cold cream with a mixer. Distribute the cream in containers with the chilled mixture and stir. First put the curd mass with white chocolate, then with milk and dark chocolate into a mold. Put Easter under oppression.

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7. Cottage cheese Easter with gelatin without butter

Ingredients

• 10 g gelatin;
• 250 ml of water;
• 150 g heavy cream;
• 100 g sugar;
• 500 g of cottage cheese;
• filler (dried fruits, candied fruits, nuts) - to taste.

Preparation

Soak gelatin in 200 ml of cold water for 30 minutes, stirring occasionally. Use a mixer to whisk the cold cream and half the sugar into a creamy mixture. Then whisk in the curd, cream and remaining sugar.

Pour the remaining hot water into the gelatin, cool and add to the curd mass along with the filler. Put the mass into a mold and place it under oppression.

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8. Raw curd Easter with cherries

Ingredients

• 350 g fresh or frozen pitted cherries;
• 200 g sugar;
• 350 g of cottage cheese;
• 150 g butter;
• filler (dried fruits, candied fruits, nuts) - optional.

Preparation

Place the cherries in a saucepan, add sugar and place over medium heat. While stirring, bring the syrup to a boil. Reduce heat and simmer for 7-10 minutes until thickened. Remove from heat and cool.

Beat the cottage cheese with softened butter with a mixer. Add the cooled cherries and beat again with a blender until smooth. Add filler if desired. Put the mass into a mold and place it under oppression.

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