One of the oldest Christian Easter dishes and a real decoration for any festive table on the Holy Resurrection of Christ, curd (cheese) Easter (paska), is still loved by us today. Delicious tender cottage cheese, mixed with cream, sour cream, butter, sugar or honey, spices and candied fruits, is laid out in the shape of a truncated pyramid, symbolizing Golgotha ​​and the Holy Sepulcher. The sides of Easter are decorated with a cross and the letters ХВ, meaning the traditional Easter exclamation and greeting - “Christ is Risen!” This dish also has another sacred meaning. Addressing Moses, the Lord promises his people “a good and spacious land, flowing with milk and honey.” And cottage cheese Easter becomes for all of us a symbol of Easter fun, an anticipation of the fulfillment of promises and a sweet heavenly life. Surely each of our readers will agree that a dish of such significance literally must be prepared in the best possible way. Let's try today to learn and remember how to prepare cottage cheese Easter, cook it so that it becomes one of the most delicious and desirable dishes on our Easter table.

You don’t even have to try to count all the huge number of recipes for making cheese Easter, invented, improved and carefully preserved by our ancestors, because even at the beginning of the last century, cottage cheese Easter was prepared in every Russian home. Along with Easter cakes and colored eggs, Easter was an absolutely necessary attribute of the festive table on the Bright Resurrection of Christ. According to the method of preparation, there were four types of Easter - raw, boiled, baked and custard. They added eggs, sour cream and cream, honey and syrups, candied fruits and nuts to the cottage cheese. No spices were spared either. Cinnamon and cloves, cardamom and lemon zest, ginger and vanilla - all these and many other sweet spices added fabulous variety to the recipes for this festive dish, decorating Easter with thousands of new shades of taste. And it is all the more pleasant to observe today’s revival of ancient traditions, returning Easter cottage cheese to our Easter tables.

At first glance, there is nothing difficult in preparing Easter, but this is only at first glance. Like recipes for many other dishes, the Easter recipe is fraught with some secrets, without knowing which your dish may not turn out as tasty and appetizing as you would like. In order for Easter to turn out to be truly beautiful and festive, you should pay attention to the quality of the original products, and to the sequence of their laying and mixing, and to the timing of keeping Easter in the mold, to the quality of the mold itself and to its pre-processing.

Today, the Culinary Eden website has collected and recorded for you the most important secrets, tips and recipes that will definitely help even the most inexperienced housewives and will easily tell you how to prepare cottage cheese Easter.

1. To prepare cottage cheese Easter, you will need a special form - a pasochnitsa. This form can be easily purchased in any church store, and closer to the Resurrection of Christ in many supermarkets. Traditionally, bean boxes are made of wood, but these days you can also get a plastic form. The plastic bean box is convenient because it is very easy to care for, wash, and no special preparation is required before using it. If you decide to use a traditional wooden pan, then before adding the curd mass, this form must be properly prepared. First, thoroughly rinse and scrub your mold with the hard side of a scouring sponge, then soak the bean bag in cool water for 5 to 8 hours. Before adding the curd mass, the mold must be lined with slightly moistened gauze. This preparation will allow you to easily remove the finished Easter from the bean bag and completely preserve its shape and design.

2. It’s not hard to guess from the name that the main ingredient of cottage cheese Easter is cottage cheese. The choice of this product should be approached with special care, because first of all, the taste of your dish will depend on the quality and freshness of the cottage cheese. Try to buy cottage cheese as fresh as possible, preferably by weight.

3. In order for your Easter to be light, homogeneous and retain its shape well, the cottage cheese must be crushed as thoroughly as possible before mixing with the rest of the ingredients. Traditionally, cottage cheese is ground by rubbing it twice through a very fine sieve. You can take an easier route, simply turning the cottage cheese twice or three times through a meat grinder with the finest mesh. The cottage cheese prepared in this way will turn out to be very tender, plastic and airy. And Easter made from such cottage cheese will perfectly retain its shape and design.

4. Pay attention to the preparation of other ingredients for your Easter. Sort the raisins and dried fruits thoroughly, rinse and dry on a paper towel. Finely chop large dried fruits and candied fruits. Pour boiling water over the nuts, let stand for 20 minutes, then peel, lightly dry and chop. Grate the lemon and orange zest on the finest grater. Grind the spices in a coffee grinder, sift through a fine sieve and grind. Soften the butter at room temperature. Gently melt the candied honey in a water bath and skim off the resulting foam. Prepare all the decorations and sprinkles in advance so you have them on hand by the time your Easter is ready. Do not forget that Easter must be kept in the bean box under pressure for at least 12 hours.

5. The easiest way to prepare raw Easter. Rub one kilogram of cottage cheese through a sieve. 100 gr. Grind butter until white with 150 gr. sugar or powdered sugar. Mix cottage cheese and sweet butter, add 120 g. thick sour cream, mix thoroughly and leave in a cool place for one hour. Then add nuts, dried fruits, candied fruits and spices to your own taste, knead thoroughly and place the mixture in a bowl. Cover the bean box with a lid, install the weight and place it in the refrigerator for 12 hours.

6. It’s a little more difficult to prepare boiled Easter. But this kind of Easter turns out to be much more tasty, dense and holds its shape better. Rub 600 g through a sieve. cottage cheese, mix with 400 ml. heavy cream, add 50 gr. butter, two raw eggs, ½ cup of washed and drained raisins and ½ cup of sugar. Mix everything thoroughly, place in a saucepan with a thick bottom and, stirring continuously, bring to almost a boil. Don't let the mixture boil, otherwise your Easter will end up with lumps! Remove the pan with the curd mixture from the stove, place it on ice or very cold water and, continuing to stir constantly, cool the curd mixture. Transfer the finished mixture into a bean box, set pressure and leave in a cool place for 12 hours.

7. Custard cottage cheese Easter has the most delicate taste and aroma. In a small saucepan, combine two glasses of milk, two raw yolks and ½ glass of sugar. In a water bath, stirring continuously, bring the mixture until thickened and remove from heat. Add 50 g to the hot mixture. butter, candied fruits, dried fruits, vanilla to taste and mix thoroughly. Then little by little, stirring constantly, add 500 grams. pureed cottage cheese. Knead the curd mass thoroughly until smooth, place in the mold, place a weight and leave in a cool place for 6 hours.

8. Baked cottage cheese Easter has a very bright taste and aroma. Beat five egg yolks with a mixer until white with ½ cup of sugar. Then add 100 gr. sour cream and continue whisking until a thick, homogeneous mass is obtained. Add 700 g to the finished mass. grated cottage cheese, 1 tbsp. spoon of rum or cognac, 5 tbsp. spoons of semolina, raisins, nuts, dried fruits, candied fruits and spices to taste. Mix everything thoroughly and place in a greased baking dish. Bake your Easter in the oven preheated to 180⁰ for 40 - 50 minutes until golden brown. Cool and serve.

9. It’s not at all difficult to prepare a delicate pink Easter. Mix 800 gr. cottage cheese with 5 tbsp. tablespoons of cherry jam, and ½ cup of granulated sugar or powdered sugar. Rub everything together through a sieve or mince. Then add 3 eggs, 50 gr. butter, one glass of thick sour cream, one glass of multi-colored candied fruits, vanilla or rose water to taste. Mix everything thoroughly, put it in a bean bag, add a weight and put it in the refrigerator for 12 hours.

10. Easter cottage cheese with orange jelly is very tasty and unusual. Rub 800 g through a sieve. cottage cheese, add 1 tbsp. spoon of vanilla sugar, 1 tbsp. spoon of orange zest, mix thoroughly and cool for 30 minutes. Ten gr. Soak gelatin for 10 minutes in 4 tbsp. spoons of cool water. Pour 500 ml into a saucepan. heavy cream, add 5 tbsp. spoons of sugar and gelatin. Heat the mixture over low heat until the gelatin is completely dissolved, strain through cheesecloth, add one egg and beat with a mixer. Quickly beat the cooled cottage cheese in a separate bowl, and then, stirring continuously, add the creamy mixture into it in a thin stream. Place the finished curd mass in a silicone or ceramic mold and refrigerate for 8 hours. Separately prepare orange jelly. Squeeze the juice from 2 oranges, add 10 g. gelatin soaked in 100 ml. cold water. Heat the mixture until the gelatin is completely dissolved and cool slightly, without allowing the mixture to harden. Remove the finished curd mass from the mold and cut into three parts with a sharp, damp knife. Return the layers to shape, layering them with orange slices and pouring a little orange jelly over them. Return the Easter to the refrigerator for 2 hours.

And on the pages of “Culinary Eden” you can always find even more proven recipes that will definitely tell you how to prepare cottage cheese Easter.

Easter from cottage cheese is a tender, airy, very tasty dish for the Easter table. We have all the cooking secrets!

• 1 kg cottage cheese
• 3 egg yolks
• 150 g sour cream 30%
• 1 cup of sugar
• a pinch of salt
• 1-1.5 cups raisins
• dried apricots and prunes for decoration

Rub the cottage cheese.

In a separate bowl, add sugar to the egg yolks.

Grind sugar with yolks, add salt.

Add the egg mixture to the cottage cheese and mix.

Add sour cream. If the sour cream is store-bought, then it is better to take it thicker - 30%.

Wash the raisins and let them dry a little. Combine with curd mass.

Stir until smooth.

Prepare a form for Easter. You can use any container that has a hole to drain excess liquid.

Place a colander on a basin (or, for example, a salad bowl) into which the whey will drain.

Place clean gauze, folded in half, into a colander. There should be enough gauze to then completely cover her Easter.

Place the entire curd mixture on cheesecloth and smooth the top.

Cover Easter with gauze.

Place a press on top.

Leave the Easter to drain in the cold for several hours (or a day). Open the gauze.

Place the dish on top of the colander, bottom up, and carefully turn the colander over. Remove the gauze.

Decorate Easter with dried apricots and prunes.

Recipe 2: Easter cottage cheese with boiled condensed milk

• cottage cheese - 400 gr
• butter - 150 g
• sour cream - 150 gr
• boiled condensed milk - 400 g
• raisins – 100 gr

Pour hot water over the raisins and leave for 10-15 minutes.

Combine cottage cheese, butter, sour cream and condensed milk in a bowl. All products should be at room temperature.

Beat with a mixer until smooth.

Rinse the raisins and add to the curd mass.

Line a beaker, bowl, colander or sieve with several layers of gauze.

Place the curd mixture in cheesecloth.

Place the bean bag in a deep bowl, wrap it in gauze, place a plate on top, and place a weight on it. Place in a cool place for a day.

Unwrap the gauze and turn the Easter cake over onto a plate. Carefully remove the bean bag and remove the gauze. Bon appetit!

Recipe 3: Easter cottage cheese with cream

A very simple and fairly quick recipe.

• homemade cottage cheese 1 kg
• granulated sugar 200 g
• chicken egg yolks 4 pcs.
• homemade cream half liter jar
• additives to your taste: raisins, prunes, dried apricots, nuts, candied fruits, etc.
• you can add berries, bananas, oranges, kiwi, peach - whatever you like
• butter 300 grams
• a packet of vanillin or vanilla sugar

Wrap the cottage cheese in two layers of gauze and put under a press for about 6 hours, excess liquid should disappear.

Rub the cottage cheese through a sieve.

Mix 250 g of homemade cream with four yolks. Heat the second part (another 250 g) of cream over the fire, but do not bring to a boil.

Add the creamy-egg mixture to the well-heated cream, stir and keep on the fire for a few more minutes, 2-3 minutes, the mass should thicken. Remove from heat. Grind butter and sugar thoroughly with sugar.

Pour boiling water over the raisins, then place on a napkin to dry. Cut dried apricots and fruits into small cubes.

Add the butter mixture and vanilla sugar to the pureed cottage cheese, mix, pour in the cream and beat thoroughly with a mixer to form a fluffy mass of homogeneous consistency. Add candied fruits and raisins.

Stir once more until they are distributed evenly throughout the curd mass.

Line the molds with damp gauze.

Press the curd mass into the prepared Easter molds, put pressure on top and keep in the refrigerator for 11 hours.

Afterwards, remove the cottage cheese Easter from the mold, decorate the top with fruits or sweets and serve.

Recipe 4: Easter cottage cheese with dried apricots and candied fruits

• cottage cheese - 1.5 kg;
• sugar - 1 kg;
• eggs - 10 pcs.;
• butter – 200 grams;
• sour cream 25% fat (it is better to use homemade) - 0.5 liters;
• vanilla sugar – 1 pack;
• raisins - 2 cups (more is possible - depending on taste);
• dried apricots, candied fruits.

Rub the cottage cheese on a coarse grater or through a sieve until smooth.

Beat the eggs into a separate container.

Add sugar to the eggs and whisk until smooth.

Add the resulting mass to the cottage cheese.

Mix well.

Melt the butter in a water bath or in the microwave and add to the cottage cheese.

Mix all ingredients carefully and place on low heat. Stirring constantly, bring the mixture to a hot state, avoiding boiling.

After cooling slightly, pour the contents into a fabric bag (you can use a clean pillowcase or gauze folded in several layers) and hang it for at least 12 hours to remove excess moisture (if the cottage cheese is very wet, you can use oppression).

Wash the raisins thoroughly under running water and dry. Wash the dried apricots and cut them into small pieces.

Place Easter cottage cheese in a vase in layers, alternating with raisins.

The top layer of Easter is raisins. Add dried apricots and candied fruits.

Cottage cheese Easter is ready to eat! It must be stored in the refrigerator.

Recipe 5: Easter with custard fudge (step-by-step photos)

• 500 g of fatty cottage cheese (it is better not to take sour cottage cheese),
• 3 eggs,
• 1 cup of sugar,
• 200 ml cream,
• juice of half a lemon,
• vanillin,
• raisin,
• dried fruits,
• candied fruit,
• 100 g butter

Grind the cottage cheese through a sieve or grind it twice in a meat grinder. The easiest way is to grind Easter cottage cheese with a blender until it becomes paste-like.

Pour boiling water over dried fruits to remove all chemicals. We rinse. Chop with a knife. If you add chopped prunes to the cottage cheese Easter, keep in mind that this will give the cottage cheese a creamy tint. Squeeze the juice out of the lemon and remove the seeds if there are any.

Add dried fruits, candied fruits, raisins and lemon juice to the pureed cottage cheese.

Mix everything.

For custard fudge, beat eggs and sugar until foamy (about 5 minutes). Add cream to it and mix. Place in a water bath or just on low heat. Add vanillin, about one small bag.

Stirring constantly, boil the custard fudge for cottage cheese Easter until it becomes liquid mashed potatoes.

Remove and immediately pour the hot fudge into the cottage cheese. This is the brewing process. Mix quickly. Add softened butter to the cooled curd Easter mixture and knead.

Line the mold with several layers of gauze, leaving long ends. Place the curd mixture into it and cover the top with the ends of the gauze.

Place under pressure in the refrigerator for 12 hours. During this time, excess moisture will drain through the holes in the mold.

Turn the cottage cheese Easter over onto a plate and decorate.

You can decorate with candied fruits, marmalade, nuts, or simply draw a pattern with melted chocolate from a pastry bag or cream syringe.

Recipe 6: Royal Easter cottage cheese (with photo)

• 0.5 kg cottage cheese
• 100 g butter
• 2 chicken eggs
• 3 tablespoons sour cream
• 100 g sugar
• A pinch of salt
• 1 packet vanilla sugar
• ¼ cup raisins
• ¼ cup walnuts
• Lemon and orange zest

Grind half a kilogram of fresh, good cottage cheese together with 100 g of granulated sugar until smooth (you can use a fork or spoon). Grind the softened butter until white with vanilla sugar.

Tip: be sure to soften the butter at room temperature, naturally, not in a microwave oven or on gas.

Wash the lemon and orange thoroughly and wipe dry. Grate the lemon and orange zest on a fine grater or with a special device. Finely chop the walnuts with a knife or grind in a blender.

Add 2 chicken eggs and 3 tablespoons of chilled sour cream to the curd mass (the fattier the sour cream, the thicker it will be, so take this into account). Mix everything well with a tablespoon.

Add butter whipped with vanilla sugar. Mix again.

Add chopped walnuts, pre-soaked raisins and citrus zest. Mix well.

Take the form for Easter. Line the mold with damp gauze, folded in half or with cotton cloth so that the edges hang down (the moisture of the gauze is needed so that the finished cottage cheese Easter can be easily removed and completely retain its original appearance). Place the curd-citrus mixture tightly into the prepared pan.

Cover the mixture with the remaining corners of the gauze. Place everything under pressure overnight in a cool place (in the refrigerator). As a rule, Easter should remain under pressure for at least 12 hours.

Recipe 7: simple cottage cheese Easter (step by step with photo)

The sweet, creamy texture of cottage cheese Easter is very similar to ice cream. Despite the fact that it is not at all difficult to prepare, Easter curd takes 2 days to ripen.

• Cottage cheese - 450 grams;
• Butter - 200 grams;
• Sugar - 170 grams (or to taste);
• Yolks - 3 pcs;
• Cream - 200 ml;
• Candied fruits - 30 grams;
• Raisins - 70 grams;
• Vanilla sugar - 1 sachet.

Rub the cottage cheese through a sieve 2 times to get rid of grains and achieve a smooth, creamy texture. Even if you buy cottage cheese without grains, it still needs to be rubbed through a sieve.

Beat the yolks with a little sugar until white.

Add softened butter, sugar and beat everything together again until smooth.

Combine the whipped mass with grated cottage cheese.

Separately, whip the cream to stiff peaks.

Add cream to curd mass, stir until smooth.

Add washed and dried raisins and candied fruits.

Try to distribute everything as evenly as possible so that the raisins and candied fruits do not settle to the bottom or rise to the top.

Wash the mold for cottage cheese Easter, assemble and line the inside with damp gauze.

Distribute the gauze evenly, without gathering, as the printed pattern will depend on this. Our form will be upside down, top down. Place it on a plate or tray.

Slowly, one spoon at a time, spread the curd mass inside the mold. This must be done so that voids do not form inside, so that all free space is filled evenly.

Fill the form completely, leaving a few spoons of filling. Easter will sag under the weight of the load and you will need to add cottage cheese.

Place the hanging pieces of gauze carefully and evenly on top of the filling. Place a board on top and a weight of at least 500 grams on it. And put this whole structure in the refrigerator.

Liquid will be released from below, it must be removed immediately and the plate wiped dry. Check the top of the mold; if the filling has sagged, then add the remaining cottage cheese, again place the board and weight on top. Usually the next day the fluid is no longer released.

After two days, remove Easter from the refrigerator, remove from the mold and gauze. Cottage cheese Easter is ready for the holiday!

Recipe 8: Easter cottage cheese with candied fruits

• Cottage cheese – 500 g
• Eggs (yolks only) – 2 pcs.
• Sugar – 125 g
• Butter - 100 g
• Sour cream (cream) – 100 g
• Vanilla sugar – 1 sachet
• Dried fruits (candied fruits) – 100 g

Be sure to grind the cottage cheese through a sieve or grind it with a blender (immersion attachment). The cottage cheese will become airy and even more tender.

Soak candied fruits for Easter well in hot water and let stand for about 30 minutes. Then drain the water, dry the swollen dried fruits and cut if necessary.

Mix all other ingredients (yolks, sour cream, butter, sugar) until smooth and put on low heat. Over medium heat, bring the mixture to a boil. Stir for about three to five minutes until the mixture begins to thicken.

Then let it cool and mix with cottage cheese and candied fruits.

Wet clean gauze and squeeze out. This is necessary so that it is convenient to line the bean bag, removing deep folds.

Place the bean bag upside down in a deep bowl, cover it with gauze, leaving the edges hanging down. Spread out the curd mixture.

Cover the edges with gauze on top, place a plate of a suitable size on top and put pressure (2-3 liter jar of water). Place in a cool place for at least 12 hours. During this time, excess liquid will drain into the bowl; it must be drained constantly.

Then we open the gauze, place the dish where the Easter will be placed, and carefully turn it over and take it apart, remove the bean box. Now the Easter cottage cheese is ready, you can decorate it with candied fruits.

Recipe 9: Easter cottage cheese with poppy seed filling

The combination of poppy seeds and cottage cheese is very harmonious, the curd layer is airy and tender.

• Cottage cheese - 400 g (fat)
• Cream - 200 ml (33-35%)
• Gelatin - 9 g (powder)
• Sugar - 275 g (125 g for cottage cheese, 150 g for poppy seed filling)
• Vanilla sugar - 1 tsp.
• (0.5 tsp each for cottage cheese and poppy seed filling)
• Poppy - 300 g
• Milk - 120 ml
• Raisins - 100 g
• Nuts - 100 g
• Lemon zest - 1 tsp.

(can be excluded)

Water - 50 ml and a little more for gelatin

If you have never cooked yourself, then thanks to the Easter curd recipe without eggs, you will create a real culinary masterpiece. This method is the simplest, suitable even for novice cooks. And if you really want to surprise your family, prepare a cheese Easter. Find out the preferences of each family member and, based on this, prepare a real treat for the holiday table. Cottage cheese Easter as a dish turns out very tasty and tender. On this day there must be Easter on the table. How to cook them at home? This is what we will deal with now.

Easter from cottage cheese (royal)

There is a time-tested recipe for making Easter. A photo is also attached. You won't be able to get away from such a delicacy by the ears.

Required Products:

cottage cheese (it is advisable to choose fatty cheese, 1 kg);

sour cream (fat, 210 grams);

a pair of eggs;

sugar (half a glass, choose according to your taste);

butter (high fat content, 110 grams);

vanillin (a couple of bags);

raisins (100-150 grams);

candied fruits (100-150 grams).

The first step is to pass the curd through a sieve. It is advisable to do this several times so that the dough is airy and not clogged.

Beat 2 eggs into the curd, add sugar and add soft butter. Immediately add sour cream and vanillin to the ingredients. Now whisk all ingredients thoroughly. For these purposes, use a mixer. If you don’t have such a device in your kitchen, beat with your hands for 10 minutes.

In the meantime, you need to remember, it’s better to do this in advance, rinse the raisins. After it dries, it goes into the curd mixture along with the candied fruits. Mix everything well again.

Next, moisten a piece of gauze and cover the mold with it. If you don’t have a bean box, you can take a flower pot or colander. Place the curd mixture on cheesecloth. Wrap it in gauze and place a plate on top. Whey will leak out through the bottom of your mold, so place something underneath too. Place everything in the refrigerator overnight.

In the morning, remove the plate, remove the gauze and turn Easter onto a plate. Turn over in the same way as jellied meat. The finished delicacy can be decorated with candied fruits and written in large letters “XB”. The most delicious cottage cheese Easter (classic) is ready. The treat can be served on the Easter table.

Baked Easter (recipe with photos)

Not a single Easter holiday is complete without Easter. Food should be appropriate for the holy day. Instead of bread, Easter is eaten on this day. Easter made from cottage cheese is considered the most delicious, tender and melting in the mouth. All the food on the table is exclusively Easter. But how to make Easter at home? We will provide a simple recipe now.

Required Products:

homemade cottage cheese (700-800 grams);

chicken eggs (6 selected pieces);

sour cream (250 grams);

sugar (250 grams);

cinnamon (a couple of small spoons, maybe one);

zest of any citrus (grated, 6 small spoons);

baking powder (sachet);

wheat flour (half a cup);

a piece of butter.

Preparing the Easter treat:

Now you will see how to make delicious baked Easter. First of all, separate the whites from the yolks. We just need the yolks. They will need to be ground with sugar and mixed with cottage cheese. All ingredients presented in the list are also sent here. But the flour will need to be sifted first.

Grease the prepared baking dish with a piece of butter. Place the mixture there and place in the oven. You can check readiness with a match. If the dough does not stick to it, then you can take it out.

Brush the finished cake with whipped egg white and powdered sugar. This is optional. If you don’t like it, you don’t have to do it, and without it it will turn out very tasty. So Easter cottage cheese is ready. The recipe turned out to be very simple. You should definitely put Easter on the Easter table, and you already know how to cook it at home.

Easter recipe for cottage cheese with chocolate flavor

How to make a delicious Easter? This question is asked by many housewives on the eve of the great holiday. After all, food should correspond to this day. Easter cake made with your own hands will be especially appreciated. It's very easy to prepare Easter at home. There are recipes where an egg is added, and others where it is completely unnecessary. You can prepare a very tasty chocolate-flavored Easter. Now we will offer you the simplest recipe (step by step).

Required Products:

homemade cottage cheese (550-600 grams);

butter (210 grams);

sour cream (110 grams);

milk chocolate (bar);

sugar (250 grams);

vanillin (sachet).

Preparing Easter:

Before you start cooking, pay special attention to the cottage cheese. It needs to be thoroughly rubbed through a sieve, if possible several times. Then place it in the prepared bowl. Place soft butter there. Next, mix both ingredients using a blender.

Separately, whisk the sour cream and slowly add it to the curd and cream mixture. Mix everything again. After which sugar and vanillin are added to the prepared composition. Mix everything. The chocolate must be grated with fine holes and poured into the mixture.

Cover the mold with gauze and place the prepared mixture there. Cover the top of the Easter with the ends of the gauze, and place a plate on top. Place a plate under the bottom of the mold where excess liquid will drain. Place everything in the refrigerator overnight.

In the morning your curd paste will be ready. There is no need to decorate it, as it will already be beautiful due to the chocolate chips. Now you know how to prepare a curd delicacy quickly and tasty.

Bustard Easter: how to cook

We all prepare for Easter in a special way. This holiday is famous for all kinds of baked goods and colored eggs. But have you ever tried custard Easter? Now we will tell you a little secret on how to prepare it. To add flavor and aroma, it is advisable to add citrus fruits.

Required Products:

homemade cottage cheese (1 kilogram);

chicken eggs (8-9 pieces of second grade);

butter (pack);

lemon;

sour cream (210 ml);

cream (fat 210 ml);

raisins (50 grams);

chopped almonds (50 grams).

Preparing the Easter treat:

Today we will get not just boiled Easter, but custard. As usual, grind the curd through a sieve. Add softened butter to it. Now put the saucepan on low heat and bring to a boil. Don't forget to stir the composition.

When the mixture has cooled, beat in the eggs one at a time. If you have cottage cheese lying around somewhere, you don’t need to cook with it. Take fresh product.

Add lemon juice, sour cream and cream to the prepared mass. Stir everything well again. Immediately add chopped almonds and raisins. Important! When you grate the zest, do not touch the white skin, otherwise the dish will taste bitter.

Now place the bean bag in front of you and cover it with gauze. The curd paste will be placed there. Put everything under pressure and put it in the refrigerator overnight. The Easter cottage cheese recipe turned out to be very simple.

Cottage cheese Easter in a slow cooker

There are a huge number of Easter recipes. There is cottage cheese Easter with candied fruits, cottage cheese Easter without eggs, but few people know that this Easter delicacy can be prepared in a multicooker. How to prepare cottage cheese Easter? What recipes are there for a slow cooker? In fact, the methods for preparing Easter sweets are quite simple. You will see this now.

Required Products:

homemade cottage cheese (fat, 750-800 grams);

butter (155 grams);

dried apricots (155 grams);

raisins (100 grams);

cream (250 ml);

sugar (half a glass);

a pinch of salt;

a packet of vanillin.

Preparing the Easter treat:

The first step is to thoroughly grind the curd through a sieve. Add softened butter to it. To make it soft, just take it out of the refrigerator 2 hours before cooking. Add vanillin here and stir.

Take the whites and beat with sugar using a mixer. Stir until the sugar dissolves.
The next step is washing the dried fruits. Clean fruits will need to be chopped.

Mix the whole mixture with cream and salt. Pour the homogeneous mass into the multicooker and leave for 10-15 minutes, setting the “heating” mode.

Meanwhile, prepare the mold and line it with gauze. When the beep sounds on the multicooker, add cottage cheese and set the “porridge” mode. Set the timer for 5 minutes and don't forget to stir.

Then the mixture should cool. After which dried fruits are added and everything is mixed. Now the prepared mass should be placed in the mold. Place plates on top and bottom and place in the refrigerator. The next day, you need to turn the Easter over onto a plate and carefully remove the gauze. So our Easter cottage cheese with dried apricots is ready. All housewives like this recipe. It is simple, and the delicacy turns out so tasty that it flies off the Easter table in a matter of seconds.

Recipe for boiled Easter

It's hard to imagine a bright Easter day without Easter cakes. But they can be prepared not only from flour, but also from cottage cheese. It is the second option that we will talk about. Now we will tell you how to make Easter from cottage cheese (boiled). Everyone chooses a recipe for themselves, who knows, maybe you will like this particular method. We present to your attention a Easter cottage cheese recipe.

Required Products:

homemade cottage cheese (about a kilogram of fat);

chicken eggs (2 pieces of premium quality);

sour cream (310 grams);

butter (155 grams, about half a stick);

sugar (210 grams);

a pinch of vanillin;

raisins (110 grams).

Preparing the Easter treat:

First make the cottage cheese. It must be rubbed through a sieve several times. This will help it stay airy. Add sour cream and melted butter here. Yes, you heard right, exactly melted, and not just softened. Mix everything well until smooth.

Beat the eggs with a mixer along with sugar and vanilla. Combine the resulting mixture with the curd mass and raisins. Place the saucepan with the prepared mixture in a water bath for half an hour. Don't forget to stir the mixture regularly.

Then proceed as usual. Take an Easter mold and line it with gauze. If there is no bean box, a colander or flower pot will do. The most important thing is that there is a hole at the bottom through which the whey will flow out. Fill the mold with gauze and the prepared mixture. Place the edges of the gauze on top and cover with a plate. Place a plate down as well, as excess liquid will flow out there.

Place everything in the refrigerator overnight. In the morning, frozen Easter can be turned over onto a plate and decorated as desired. For design, you can take multi-colored candied fruits. Use them to lay out the letters “XB” or just sprinkle them on top. The treat is ready!

After you paint the eggs and prepare Easter eggs, they must be dedicated. This is the meaning of all preparations. On this day all Christians go to church. They light candles and pray. Then they come home and break their fast. On this day, Easter is eaten instead of bread. For variety, along with the curd delicacy, you can bake Easter cakes.

Whatever recipe you choose, you will not regret it, as the Easter curds will melt in your mouth. This is such bliss that words cannot describe it, you have to try it. Not a single Easter holiday is complete without Easter. Prepare for this day in a special way, because it happens only once a year. This is not just a holiday; Easter means a lot to believers.

Hello, dear readers of my blog! Bright Easter Week is already approaching. Our family loves this holiday, and we always have cottage cheese Easter on our table. Do you know how to make such a dish truly tasty and beautiful? I have made a selection of 8 amazing recipes and several decoration options for you.

Even in ancient Rus', everyone prepared food, but in different ways. More prosperous people had the opportunity to buy overseas spices, dried fruits, and candied fruits for their dishes. But poor people are not entirely lucky. They made do with cottage cheese, eggs, sour cream and, at best, hazelnuts. Now, we all have the opportunity to make masterpieces using vanillin, candied fruits, nuts, raisins, dried apricots, coconut flakes and so on.

What does Easter cheese symbolize? It symbolizes the mountain on which Christ was crucified. This is where the shapes of pasoks come from - they are made in the form of a mountain or a pyramid.

The festive dish of cottage cheese is prepared raw or custard. Both options are very easy to prepare. I can only point out one difference: with the custard method, the products undergo additional heat treatment, since the dough is additionally heated on the stove. Accordingly, the taste is slightly different than that of raw paska. I advise you to prepare the boiled version if children eat it - it is still safer.

The form for the dish can be different - a special bowl, a new flower pot, a simple form without a bottom, a colander or a cake form. The main thing is that there are holes at the bottom of the mold for the whey to drain out.

Classic recipe for cottage cheese Easter without eggs with raisins and candied fruits

This treat is prepared very simply, without heat treatment. And the cottage cheese in it turns out amazingly tender. I most often use this particular cooking option, sometimes changing the composition of the filling. My family is always delighted - try it too!

Prepare for the recipe:

• 600 g cottage cheese;
• 100 g butter;
• 0.5 cups sugar;
• 0.5 cups sour cream;
• vanilla sugar to taste;
• 1 lemon (zest);
• 50 g candied fruits;
• 50 g raisins;
• 3-4 pcs. dried apricots;
• confectionery topping for decoration.

Cooking process:

1. Mix sugar and vanilla sugar with sour cream. Mix well until completely dissolved.

2. Rinse the raisins well, pour boiling water over them and leave in the water.

3. Rub the cottage cheese through a sieve or beat with a submersible blender. Grate the lemon zest into it using a fine grater, using only the yellow part.

4. Add sour cream with sugar and butter at room temperature to this mixture. Beat everything with a blender.

5. Add raisins, steamed and dried with a paper towel, diced dried apricots, candied fruits to the resulting mass and mix everything. You can add any nuts here if you wish.

6. Take a bean bag and line it with one layer of damp gauze. Straighten the gauze so that the folds are in the corners. Place the curd mass into the mold and cover with the ends of the gauze on top. Additionally, you can tie the shape with threads so that it does not come apart. Place the bean bag on a plate, and place a jar of water on top of the cottage cheese as a press.

Periodically drain the whey, which will go into a plate.

After 12 hours, remove the threads, open the mold and remove the gauze. Enjoy the delicate taste!

Cottage cheese custard Tsarskaya Easter with lemon zest and dried fruits

Surprise your family and guests with such an elegant dish! Delicate creamy taste like ice cream, fresh aroma of lemon and taste of candied fruits. I recommend preparing the treat using the custard method, compare it with the raw version.

You will need:

• 500 g homemade cottage cheese;
• 120 ml sour cream;
• 100 g butter;
• 100 g sugar;
• 1 packet of vanilla sugar;
• 2 eggs;
• 1 tsp lemon zest;
• 80 g raisins;
• 80 g dried apricots;
• a pinch of salt.

How to cook:

1. To begin, grind the cottage cheese in a way convenient for you.

2. Add softened butter, sour cream (it’s better to use homemade), sugar, vanilla sugar, a pinch of salt and lemon zest. Stir. Add the eggs and beat with a mixer or immersion blender until smooth.

3. Transfer the curd dough into a pan, preferably with a thick bottom, so as not to burn. Place the pan over low heat and bring almost to a boil, stirring constantly with a wooden spatula. When heated, the mass becomes more liquid. After 10 minutes, the first bubbles will appear, which means it’s time to remove the pan from the heat.

4. Place it in a water bath of very cold water to cool. The mixture should cool to room temperature. Then cover it with a lid and put it in the refrigerator. After 1.5 hours it will completely cool down and thicken.

5. Add raisins, dried apricots cut into pieces and stir. Raisins and dried apricots must be washed and dried with a towel in advance.

You can add any dried fruits, berries or candied fruits - it depends on your desire.

6. Prepare the pan for the Easter cake: place it on a plate, line the inside with damp gauze and straighten out the folds. After laying out the cottage cheese, cover the top of the mold with the free ends of the gauze. Place a jar of water on top so that all the excess whey comes out. Drain it periodically.

7. Let this whole structure stand in the refrigerator all night, but the best option is to leave it for a day.

8. Then unwrap the cheesecloth and invert the mold onto a plate. Carefully remove the mold and remove the gauze.

All that remains is to decorate this yummy dish. Use confectionery sprinkles or mastic. Cook with pleasure, treat yourself with appetite and pleasure!

How to make homemade Easter from cottage cheese, baked in the oven?

Here the curd dough is made without flour, and the dish turns out juicy, with a very rich taste. It's not as quick to prepare as the dishes described above, but it's worth it!

You will need:

• 1 kg 9% cottage cheese;
• 6 eggs;
• 1 cup 21% sour cream;
• 100 ml 10% cream;
• 1 tbsp. semolina;
• 1 tbsp. starch;
• 1 tsp with a heap of baking powder;
• 1 tbsp. lemon juice;
• 50 g raisins;
• 50 g dried cranberries;
• 180 g sugar;
• 2 packs vanilla sugar;
• 0.5 tsp nutmeg;
• 0.5 tsp cardamom;
• cinnamon to taste;
• 0.5 tsp salt;
• 1 tbsp. glaze.

Step-by-step cooking instructions:

1. As with all recipes, grind the cottage cheese through a sieve or blend with a blender.

2. Separate the whites from the yolks. Place the whites in the refrigerator for a while. Beat the yolks with sugar until fluffy foam.

Do not take all the sugar, but only half. If you like it very sweet, you can increase the amount.

3. Add the beaten yolks to the cottage cheese and stir. Now add sour cream, cream, sifted starch, sifted baking powder and semolina. Combine the ingredients well.

4. Pour in a spoonful of lemon juice, vanilla sugar, nutmeg, cardamom, cinnamon and mix everything.

5. Add pre-prepared raisins and dried cranberries to all this and mix. The longer you knead, the fluffier the treat will be.

6. Now leave the dough for the semolina to swell, and in the meantime beat the egg whites.

7. Add salt to the whites and beat until fluffy. Now gradually add sugar and beat until stiff peaks form.

8. Set aside 1/3 of the whipped egg whites for Easter decoration and refrigerate. Combine the rest with the curd mass: stir in the whites using bottom-up movements.

9. Turn on the oven to 160 degrees. Line the molds with parchment paper, grease it with butter and fill 3/4 full.

10. Place them on a baking sheet and cover with foil. Pour water into a baking sheet (1/3 of the baking sheet). Place in the oven for 40 minutes. Then remove the foil and leave in the oven for another 20 minutes.

When you turn off the oven, do not remove the baked goods for another 20 minutes, otherwise they will settle very quickly. Remove from the mold only after it has cooled completely.

11. Add dry glaze to the reserved whipped whites, mix, add just a little lemon juice for sourness and mix.

12. Brush on the whipped egg whites and decorate with sprinkles.

Now the treat needs to stay in the refrigerator for about a day. After this you can serve it to the table.

Quick cottage cheese Easter with gelatin without cooking

This is the easiest and fastest recipe that can help out when you are short on time. This is a raw cooking method. It turns out very tasty and aromatic, with light notes of honey. For the specified amount of ingredients, I use a plastic bucket with a capacity of 750 ml as a form.

What you need for a quick meal:

• 420 g cottage cheese;
• 3 tbsp. sour cream;
• 60 g raisins;
• 60 g walnuts;
• 20 g gelatin;
• 80 - 130 ml milk;
• 3 tsp honey;
• 1.5 oranges (zest).

Step-by-step preparation steps with photos:

Pour the gelatin into a separate container, pour in the milk and let the gelatin swell for 10 minutes.

1. Pour boiling water over the raisins and set aside for 15 minutes.

2. Place the walnuts in a plastic bag, flatten them and roll them with a rolling pin on the table. Pick out any broken nuts from the crushed nuts, if any.

3. Finely grate the zest from 1.5 oranges.

4. Place the swollen gelatin on low heat, stir it, bring to a boil, but do not boil.

5. Rinse the raisins well and dry with a paper towel.

6. Place cottage cheese, orange zest, honey, sour cream in a blender bowl. Beat until smooth.

If the mass is too thick, add 3 tablespoons of milk.

7. Add gelatin and beat again. Place the curd mixture in a bowl, add walnuts and raisins and stir.

Grease the mold with sunflower oil to make it easier to remove the Easter. Place the resulting mass into it. Place the dish in the refrigerator for 1.5 hours. Then flip it onto a plate, decorate and your deliciousness is ready!

Traditional Easter recipe with sour cream and candied fruits from Yulia Vysotskaya

I present to you an amazing recipe from Yulia Vysotskaya. This treat is made with whipped cream and egg whites. This makes the delicacy airy and very tender. And to add piquancy and additional aroma, you can add your favorite spices.

How to cook a simple Easter custard with raisins in a slow cooker?

The taste of this delicacy is reminiscent of the taste of real ice cream. It is easy to prepare and does not require much time from you. A great option for variety on the holiday table.

Ingredients:

• 750 g soft cottage cheese 9%;
• 125 g sugar;
• 180 g butter;
• 60 g 25% sour cream;
• 4 eggs;
• 8 g vanilla sugar;
• 90 g raisins;
• butter for the bean bag.

Details about preparation:

1. Place soft cottage cheese in a mixer bowl. Add sugar and vanillin, soft butter, cut into pieces, eggs and sour cream. Mix everything well.

2. Beat at low mixer speed first, and once everything is well mixed, increase the speed and beat, adding the raisins. It must be filled with boiling water for 10 minutes in advance, then rinsed and dried.

3. Pour the mixture into the multicooker bowl, set the “Milk porridge” program for 15 minutes.

4. After the program ends, stir, close the lid, and let cool for 30-40 minutes. Turn off automatic heating.

5. Grease the pan with softened butter. Place a fine mesh sieve in a bowl until it does not reach the bottom. The whey from the cottage cheese will flow there. Place an inverted pan on top of the sieve and pour the warm curd mixture into it.

6. Cover the top with cling film. Leave to cool at room temperature. Once the mixture has cooled, place it in the refrigerator for at least 12 hours.

At the end of this time, remove the pan and place Easter on a plate. Align the sides - they may leak a little. Everything is ready, you can decorate as you like!

3. Now combine the curd and cream mixture and turn it into a homogeneous mass, it is convenient to do this with a blender.

4. Now add candied fruits, nuts or raisins (pre-soaked and washed) whatever you like. Stir it all with a spoon.

5. Take damp gauze, line the inside of the Easter cottage cheese pan and lay out the finished mixture. Cover the top with the remaining ends of the gauze. Make a bend by placing a plate on top of the mold and placing a jar of water on it. Place in the refrigerator overnight.

2. Beat the cottage cheese in advance with an immersion blender. Add butter, remaining cream, powdered sugar and beat everything well.

3. Combine the curd mass with the chocolate mixture and mix everything thoroughly until smooth. Place the mass in a bean bag covered with damp gauze in two layers. Wrap the loose ends of the gauze up, place a saucer on top and place pressure on it.

4. Place the mold in a plate to release excess whey. Leave everything in the refrigerator overnight.

In the morning, remove the pressure, turn the mold over onto another plate, and remove the gauze carefully so as not to damage the Easter. Now everything is ready, you can pour the icing and sprinkle with confectionery decorations.

How to quickly and easily decorate Easter?

Festive treats can be decorated in different ways. There is freedom for your imagination here. You can decorate with culinary sprinkles, food coloring (safe), marmalade, candied fruits, raisins, dried apricots, coconut flakes or candies. Place painted eggs, confectionery flowers or marmalade figures nearby.

Dear readers, I hope that my selection of recipes will help you choose for yourself the option that suits you best in terms of composition and speed of preparation.

As you noticed, there are enough varieties. If you liked any of the cooking methods, share with your friends, maybe they are just looking for an interesting recipe. And if you have a recipe that contains ingredients not listed here, please write about it in the comments.

Cook with pleasure and eat with delight, bon appetit! And I congratulate everyone on the Bright Resurrection of Christ!

The cottage cheese dessert called “Easter” in our country is one of the traditional attributes of Easter Sunday. “Easter” is prepared according to a variety of recipes with the addition of candied and dried fruits, aromatic spices, custard on yolks or even cocoa. Cooking methods are sometimes as complex as the most sophisticated examples of haute cuisine. However, for the first experience, I want to take a recipe that certainly won’t let you down. Especially for beginners, we offer the simplest Easter recipe from cottage cheese. A small set of ingredients: cottage cheese, butter, sugar and vanillin. Such Easter is guaranteed to keep its shape and will not crumble, crack or delaminate. If you wish, you can add small raisins and diced candied fruits to it. I made a basic version without additives so that nothing distracts you from mastering the technology. We will do Easter in a special form - a pasochnitsa. Now, before Easter, you can buy it in any dishware department.

To prepare a classic Easter cottage cheese recipe, prepare the following products:

• Natural granular cottage cheese - 700 gr.
• Butter - 150 gr.
• Sugar or powdered sugar - 120 gr.
• Vanillin - to taste.

Advice: To make cottage cheese Easter a success, try not to skimp on cottage cheese. Ideally, buy cottage cheese on the market from a trusted supplier. Or choose a reliable brand. The main thing is that the cottage cheese is of good quality - made from natural milk, without adding vegetable fats.

You will also need Easter girl volume 1 l. and a piece of clean cotton or linen fabric measuring approximately 40x40 cm.

How to easily prepare Easter from cottage cheese

First you need to rub the cottage cheese through a sieve. If you have creamy, dense cottage cheese, then you can skip this step and immediately proceed to the next one. The recipe specifies grainy cottage cheese, I pureed it by hand, but if you wish, you can use a blender.

Add butter at room temperature to the pureed cottage cheese, sugar (it is better to first prepare powder from it or take ready-made powder, which must be sifted through a sieve) and vanillin.

Mix all ingredients thoroughly with a fork or wooden spatula until you obtain a uniform mass, reminiscent of the consistency of a glazed cheesecake filling. If desired, you can use a mixer by turning it on at low speed. Knead the mixture until it becomes soft and smooth. Taste for sweetness and add a little more sugar if needed.

When the mixture is ready, assemble the bean box and place a slightly moistened cloth inside it; this must be done so that the curd mass inside the bean box is evenly distributed. Fill the pan with the curd mixture and seal thoroughly with a spoon.

Fold the edges of the fabric inward, press it on top with some weight and put the Easter in the refrigerator for 8-12 hours. The time spent in the refrigerator depends on the moisture content of the cottage cheese. Periodically drain off the whey that forms on the plate under Easter.

When the whey stops accumulating, Easter is ready. Carefully invert it onto a plate and remove the tissue.

Decorate the finished Easter as desired, for example with confectionery beads, chocolate, nuts or candied fruits.

Serve the finished Easter to the festive table.