Easter kitchen. Delicious Easter brewed on ryazhenka

We are preparing with special trepidation for one of the main Orthodox holidays. And many housewives try to make the treat (colored eggs, Easter cakes and Easter cakes) also special. And for this, first of all, it is necessary that the products are fresh. We offer cooking classes Easter from cottage cheese. With citruses, nuts, raisins and candied fruits - we hope that everyone will find a recipe to their liking. happy holiday Happy Easter!

with citrus aroma

You will need:

• 1 kg cottage cheese
• 9 eggs
• 250 g butter
• 1 large lemon
• 200 ml sour cream 20% fat
• 200 ml heavy cream
• 50 g chopped almonds and raisins

Cooking:

1. Wipe the cottage cheese twice through a sieve. Melt the butter, mix with cottage cheese and put on the stove. Bring to a boil over low heat while stirring, then remove from heat and let cool slightly. Whisk all the eggs into the mixture one at a time.

For Easter you should take most fresh cottage cheese . connect with warm oil it needs to be done gradually in small portions. When the custard curd-butter mass becomes warm, add the eggs, kneading thoroughly after each.

2. Grate the zest of half a lemon on a fine grater, squeeze the juice. Second - cut into thin slices. Add to egg mixture lemon juice, sour cream, cream and mix thoroughly. Add chopped nuts and raisins.

Lemon zest can be removed with a grater or sharp knife. Be careful not to hurt white shell: it will add bitterness to the dish. To get out of the lemon maximum amount juice, the fruit should pre-dip in boiling water.

3. Put the resulting mass into a pasochnik lined with damp gauze. Then gather the ends of the gauze over the top so that the mass does not flow out. Put under oppression for 1 day in the refrigerator. If the load is too heavy, the liquid flowing through the mold slits will become cloudy. If liquid does not appear at all, then the load is too light.

4. ready easter put it on nice plate and garnish with lemon wedges.

You will need:

• 1.2 kg cottage cheese
• 200 cream
• 4 eggs
• 200 g granulated sugar
• 1 pinch vanilla sugar
• 200 g butter
• 200 g peeled almonds
• zest and juice of 1 lemon

Cooking:

1. Mix cottage cheese with cream and place under a press for 24 hours. Then drain the whey, transfer the cottage cheese to a large bowl.

2. Rub the prepared cottage cheese 2 times through a fine sieve. Butter cut into pieces and leave for 30 minutes.

3. Beat the eggs with a mixer, put on a hot water bath, gradually add granulated sugar and vanilla sugar. Heat up, but do not bring to a boil.

4. Remove the egg mixture from the heat and let cool. Beat the butter with a mixer and combine with the cooled egg mass.

5. Grind the nuts in a blender, add to the egg-oil mass along with the zest and lemon juice, add the cottage cheese and mix everything well.

6. Cover the pasochnitsu with 2 layers of wet gauze. The resulting curd mass transfer to a pastry box, cover with gauze ends on top and place under a press for 24 hours. Decorate, if desired, with almonds, lemon zest.

You will need:

• 800 g cottage cheese
• 200 ml cream
• 200 g powdered sugar
• 200 g butter
• 4 egg yolks
• 1 pinch of salt
• 100 g raisins
• 100 g candied fruits

Cooking:

1. Pour boiling water over raisins. Rub the cottage cheese twice through a fine sieve, mix with 100 g of powdered sugar and cream. Drain the water from the raisins and add them to the curd along with candied fruits and vanilla sugar.

2. Melt the butter and let it cool down a bit. Then mix it with the egg yolks and the remaining powdered sugar. Salt, beat well and combine with the curd mass.

3. Line a sieve or colander with damp gauze folded in half. Put the curd mass, lightly tamp, cover with gauze on top and refrigerate for 12 hours. Decorate with fruits and candied fruits.

Just melts in your mouth!

You will need:

• 1 kg cottage cheese
• 2 eggs
• 300 g sour cream 30% fat
• 150 g butter
• 200 g sugar
• 1/2 bag of vanilla sugar
• 100 g small raisins

Cooking:

1. Rub the cottage cheese 2 times through a fine sieve. Add sour cream, melted butter, then mix until a homogeneous mass is obtained.

2. Beat the eggs with a mixer with sugar and vanilla sugar. Combine the resulting creamy mass with the curd mixture, raisins and mix well.

3. Place the container with the mass in a hot water bath and keep stirring for 30 minutes.

Then put in a bean bag lined with gauze and put in the cold under oppression for 24 hours.

You will need:

• 200 g butter
• 500 g fresh cottage cheese
• 2 eggs
• 150 g sour cream 33% fat
• 150 g powdered sugar
• zest of 1 lemon
• 150 g candied pineapple

Cooking:

1. Butter cut into cubes and leave for 30–40 minutes at room temperature. Then beat with a mixer until lush mass. Rub the cottage cheese 2 times through a fine sieve. Beat the eggs with a mixer with sour cream, mix with cottage cheese and butter. Place in a saucepan.

2. Put the pan on very small fire. Bring to a hot state with constant stirring and then allow to cool. Add icing sugar, lemon zest to the chilled mass and mix thoroughly.

3. Put the finely chopped candied fruit, mix again and arrange in 2 small pastries.

Place under oppression for 24 hours. Then invert onto plates and garnish as desired before serving.

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Almost all over the modern civilized world celebrate great holiday Easter.

I offer you some recipes cottage cheese easter . I think that every housewife will be able to choose for herself one recipe according to which she will prepare Easter for this wonderful holiday.

Recipe cottage cheese Easter number 1

Required products:
Cottage cheese - 2.5 kilograms;
Sugar - 200 grams;
Butter - 200 grams;
Sour cream - 250 grams;
Salt.

Take cottage cheese and wipe 2 times through a sieve. Rub butter with sugar. Add sour cream to the resulting substance. Once again, rub it all so that the sugar crystals disappear. Add the resulting mass to the curd. Salt and mix everything well. Leave the resulting mass in a bowl, closed on top, and refrigerate for 12 hours. Then divide the dough into several parts, put into molds. Put under the press in a cold place for a day. At the end of the day, Easter is ready and it can be served at the table.

Recipe cottage cheese Easter number 2

Required products:
Butter - 400 grams;
Cottage cheese - 2 kilograms;
Sugar - 5 glasses;
Sour cream - 800 grams;
Cream 30% - 300 milliliters;
Vanillin - 1 sachet;
Eggs 5 pieces;
Raisins - 1 glass;
Candied fruits - 200 grams;
Walnuts or almonds - 100 grams.

Grind the cottage cheese through a fine sieve. Make powdered sugar with 1 cup of sugar and add to the curd. Continue to rub and add sour cream and butter.

Take 4 yolks, add sugar there and grind until such a state that a white homogeneous mass is obtained. Add the resulting substance to the curd mixture. Rub everything again. Add vanilla. Whip cream and whites separately, and add to Easter. When the dough is well kneaded, add raisins, chopped candied fruits or nuts to it. Stir so that all ingredients are evenly distributed throughout the dough. Put the dough into molds, and put in a cold place for a day (but not in the freezer).

Cottage cheese Easter recipe No. 3

Required products:
Dry cottage cheese - 1 kilogram;
Candied fruits - 30 grams;
Eggs - 3 pieces;
Fine sugar - 200 grams;
Cream - 100 milliliters;
Butter - 100 grams;
Vanillin - 2 sachets;
Candied fruits, marmalade.

Prepare a water bath. In a water bath, rub the yolks with sugar. They should take on a pale cream color. Mix cottage cheese with vanilla and finely chopped candied fruits. Add 1 tablespoon of soft butter, mixed egg yolks and cream. Mix everything well. The mass should be homogeneous.
Take an Easter baking dish and put a double layer of gauze on the bottom. Lay it flat. Put it in the form curd dough, and lay the gauze ends on top and put something not very heavy on them. Put the whole structure in a deep plate and in the refrigerator overnight. After that, carefully release the dough from the gauze (it will hold its shape well). Easter is ready, it can be served on the table. It turns out very tasty.

Cottage cheese Easter recipe No. 4

Required products:
Butter - 20 grams;
Cottage cheese - 1 kilogram;
Sugar - 2 cups;
Sour cream - 400 grams;
Eggs - 2 pieces;
Candied fruits - 100 grams;
Almonds - 50 grams;
Raisins - half a glass;
Vanillin and cinnamon.

Very important detail preparation of this Easter is that each component should be rubbed separately, and in the order in which it is written below.
Rub the cottage cheese and add 0.5 cups of powdered sugar, butter, sour cream to it. Grind 1.5 cups of sugar with egg yolks until a white homogeneous mass is formed. Then add this mixture to the curd mixture and rub it all together again. Take the spices, mix with a spoonful of powdered sugar and grind into powder. Add to bulk. Beat the whites in a dense foam and also add to the main mass. Add candied fruits, raisins or nuts. Mix everything. Put in cool place at 18 o'clock. Then you can serve.

Recipe for custard curd Easter

Required products:
Cottage cheese - 1 kilogram;
Oil - 200 grams;
Sugar - 1 glass;
Eggs - 2 pieces;
Salt, vanilla.

If the cottage cheese is homemade, it is squeezed out, then rubbed through a sieve, or mixed in a mixer with butter. curd mixture put in a saucepan. Bet on slow fire, stirring constantly, bring to a boil. As soon as the mixture boils, it is immediately removed and studded. Pour vanilla, mix again and put in a mold. This Easter is very tender and delicious.

Recipe for "Royal Curd Easter"

Required products:
Cottage cheese - 1 kilogram;
Eggs - 5 pieces;
Oil - 200 grams;
Sour cream - 40 grams;
Sugar - 600 grams;
Cinnamon, vanilla, almonds, raisins.

Rub the cottage cheese and mix it with butter, eggs and sour cream. Put all the resulting mass into a saucepan and put on fire. Stir it constantly, but only with a wooden spatula so that the mass does not burn. As soon as the mass begins to boil, remove from heat and put on ice until completely cooled. Then add sugar, vanillin, raisins, almonds (first crush it well) and mix everything well and put it into molds. Put under the press in a cold place for a day.

Recipe "Simple Cottage Cheese Easter"

Required products:
Cottage cheese - 1 kilogram;
Heavy cream - 1 glass;
Eggs - 5 pieces;
Sugar - 200 grams;
Butter - 200 grams;
Nuts, raisins, vanilla.

Wipe dry cottage cheese through a small colander, add cream. Take 5 egg yolks and mix well with sugar and butter. You should get a white substance. Add it to curd. Peel the nuts. Add nuts, raisins to the already formed mass and mix everything well. Pour into molds, cover with a clean towel and refrigerate.

Recipe for a quick curd Easter

Required products:
Cottage cheese - 1 kilogram;
Sour cream - 1 glass;
Oil - 100 grams;
Sugar - 0.5 cups.

Curd is kept under pressure for at least 10 hours. Rub it through a fine colander. Add sour cream, butter, sugar, a little salt and mix everything very well. Put the resulting mass into molds, cover with a towel on top and put under pressure for 24 hours in a cool place.

Easter cottage cheese recipe with chocolate

Required products:
Cottage cheese - 2 kilograms;
Chocolate - 200 grams;
Powdered sugar - 200 grams;
Sour cream - 2 cups;
Butter - 200 grams;
Candied fruits - 1 glass.

Grate chocolate on fine grater, add powdered sugar and stir. Curd wipe through a colander. Add butter, sour cream and mix well again. Finely chop the candied fruits and pour into the cottage cheese. Add chocolate mixed with powdered sugar there. Mix everything very carefully. The mass should be evenly colored. Line the form with a thin cloth and put the mass there. Put in a cold place under oppression. After a day, take out the finished Easter and serve it on the table.

Cottage cheese Easter along with Easter cake and colored eggs is one of the main holidays Easter dishes. It is an essential attribute holiday table on Holy holiday Easter.

Easter from cottage cheese - gentle, airy, very tasty dish. Such an Easter is prepared from cottage cheese a few days before the celebration and does not require baking. Your family will definitely appreciate this Easter cottage cheese dessert.

Easter "Boyarskaya"

• Ingredients:
  -400 gr. cottage cheese (preferably fatter, 9%)
  -100-150 gr. Sahara
  -100 gr. softened butter
  -1 yolk
  -200 ml. cream 33%
  -1 teaspoon vanilla sugar
  -0.5 cup raisins
  - a handful of candied fruits.

Cooking:
If the cottage cheese is watery, then it must be wrapped in cheesecloth and put under a small press, leaving it in the refrigerator overnight. Rub the cottage cheese twice through a sieve. Scald the raisins with boiling water, dry on a paper towel, finely chop the candied fruit. Grind butter with yolk, whip cream with sugar and vanilla sugar. Cover a special form for Easter or an oval bowl with slightly damp gauze, its edges should hang down.
In a bowl, thoroughly mix cottage cheese, butter, cream, raisins and candied fruits, put the resulting mass into a mold, tamp, lift the edges of the gauze up, put a saucer or small plate on top, press down with a small load, you can liter jar with water. Put Easter in the refrigerator for a day.
Then carefully turn Easter on a dish, remove gauze, decorate Easter with candied fruit or raisins. Keep refrigerated.

Easter Chocolate

• Ingredients:
  -1 kg fat cottage cheese, rubbed through a sieve
  -8 egg yolks
  -200 g butter at room temperature
  -1 glass heavy cream 36%
  -250 g powdered sugar
  -1 tablespoon orange liqueur
  -3/4 cup candied orange peel
  -50 g dark chocolate 70%

Cooking:
Beat the yolks with sugar with a mixer until fluffy. Add cream, continue whisking.
Pour into a saucepan and put on fire. Bring to a boil and remove from heat. Then add cottage cheese, softened butter, orange liqueur and mix until a homogeneous mass is obtained. Add liquid chocolate and mix until a homogeneous mass is obtained. Beat everything with a mixer.
After beating thoroughly, add candied orange zest and mix. Place the mass in gauze and put under a press so that the liquid comes out. Place in the refrigerator overnight. The next day, carefully remove from the mold, garnish with chocolate and orange zest and serve.

Easter with honey and dried apricots

• Ingredients:
  - Curd - 1 kg
  - Sugar - 1 cup
  - Butter - 100 grams
  - Sour cream - 100 grams
  - Cream - 100 ml
  -Honey - 3 tbsp. spoons
  - Yolks - 4 pieces
  - Lemon zest - from 1 lemon
  - Vanilla sugar - 1.5 tbsp. spoons
  - Dried apricots - 150 grams
  - Cognac - 2 tbsp. spoons

Cooking:
For Easter, buy fat cottage cheese. Better in the market or cook your own homemade. Cottage cheese must be squeezed well and let the whey drain. Cream should be at least 20% fat, and sour cream is better - 30%, but not less than 20%. Wash the lemon and peel the zest. Cut into small strips or grate.
Rinse dried apricots, dry and soak in cognac for a few minutes. It can also be in rum or liquor. Then cut into small cubes or strips.
Rub the cottage cheese through a fine sieve. Melt butter. Add dried apricots to the grated cottage cheese and lemon peel. In a saucepan, mix cream, honey, yolks (2 pieces), vanilla sugar, put in a water bath and boil for 3-4 minutes. In a separate bowl, grind the remaining yolks with sugar, add melted butter, sour cream. Whisk everything well. Add the egg-honey mixture to the prepared cottage cheese, mix well. Prepare a form where you will lay the curd mass.
Moisten gauze with water, wring out and line the entire form with it. Lay the curd mass with a spoon, tamping each serving well. When the form is filled, wrap the ends of the gauze, press the top of the form with a load and leave for a day in the refrigerator. Carefully remove the finished cottage cheese Easter with dried apricots from the mold onto a dish or flat plate. You can decorate Easter from cottage cheese with dried apricots with the remaining dried apricot berries, raisins, colored marmalade, lemon wedges, thinly sliced ​​oranges, kiwi.
You can prepare a cream with which to pour the curd Easter on top and decorate with whipped cream.

Easter "Royal"

• Ingredients:
  -1 kilogram of 18% cottage cheese
  -400 grams of powdered sugar
  -400 grams of butter
  -300 grams of cream (30% fat or more)
  -100 grams of candied fruit
  -100 grams of raisins
  -100 grams of candied or dried cherries(optional, but cherry gives a special flavor and aroma)
  -100 grams lightly roasted cashews or almonds
  -50 grams of chocolate (without black additives, from 72% or more)
  -6 yolks (preferably homemade with a bright yolk)
  -12 grams of vanillin
  For decoration:
  - Raisins and dried fruits of your choice
  -Candied fruit
  -Powdered sugar
  - Chocolate icing or melted chocolate

Cooking:
Wrap cottage cheese with gauze, put between two boards and press down with oppression (for example, a 3-liter jar of water). Substitute the bowl and refrigerate for 12-24 hours. Press the squeezed cottage cheese twice through a sieve. To do this, put an inverted sieve on a bowl and rub in small portions. When you rub it twice, the curd will become fluffy and airy. Pour boiling water for about 10 minutes on candied fruits, raisins and cherries.
Drain and dry thoroughly paper towels. Grind cherries and candied fruit. Softened butter at room temperature rubbed with powdered sugar. Gradually, one by one, add egg yolks whisking until smooth. Add grated cottage cheese, vanilla, candied fruits, raisins, chocolate and chopped nuts. Mix everything thoroughly. Whip the chilled cream on low speed, otherwise it may turn into butter. If the cream is thin, you can add cream thickener or a little diluted gelatin. Gently, whisking constantly, add the cream to the curd mass. Carefully leveling, line the bee box (or any other form) with a damp cloth or gauze. Fill the form, compact it tightly, avoiding voids and air bubbles. Put in the refrigerator for a day, pressing down with a light load.

Easter "Cheese"

• Ingredients:
  - Cottage cheese 9% - 350 g
  - Sour cream 20% - 150 g
  - Egg - 2 pcs
  - Sugar - 100 g
  - Vanilla sugar - 2 g
  - Raisins - 100 g
  - Candied fruits - 150 g

Cooking:
We rub the cottage cheese through a sieve, separate the proteins from the yolks. Add sugar to the yolks. Add butter and sour cream.
Mix all ingredients thoroughly until smooth. At the end, add vanilla sugar and mix. Combine cottage cheese and the resulting mass. Add raisins and candied fruit. Mix everything thoroughly again. We line the baking dish with cheesecloth and put the curd mass into it.
We close with gauze, we accept well. We put Easter in a cool place for at least 6 hours.
We take out the finished Easter from the mold, decorate with candied fruits and mint leaves.
To make the cottage cheese better compacted, you can put a load on Easter.

Easter from cottage cheese, along with rich Easter cakes is the main dish Easter table. We will talk about their varieties and intricacies of cooking in this review. 4 recipes and tips.
The content of the article:

Traditionally cottage cheese cake prepared in the form of a tetrahedral pyramid, which personifies Golgotha. Easter is prepared in three ways - brewed, baked and pressed. All types differ slightly in taste, although the main rule is quality products and certain subtleties of the process.

To cook cottage cheese Easter at home, you need a skill, a proven recipe, luck and knowledge. little tricks which greatly facilitate the cooking process.

• See our recipes and tips on how to bake.

Main components:

• The main ingredient, cottage cheese, should be fresh and medium fat. It is advisable to use homemade without grains and slightly dry.
• Cottage cheese must be rubbed through a meat grinder, sieve or beaten with a blender so that grains are not felt.
• If the cottage cheese is wet and damp, it should be placed under oppression so that all the whey and excess liquid comes out of it.
• Sour cream is better to use thick, fatty and non-acidic. To remove excess moisture from it, the product should be wrapped in gauze, gently squeezed out and placed under a press for several hours.
• Cream should be thick with 30% fat.
• Sugar can be, and even better, replaced with powdered sugar. This will make it easier to grind the yolks.
• It is desirable to take eggs only yolks. They are separately ground with sugar until clarified. Perfect Color and consistency - kind thick paste light shade.
• Butter is recommended to use high fat no herbal supplements suitable home. Before cooking, it should be left at room temperature to soften.
• The most common supplements flavor products these are: raisins, candied fruits, nuts, dried fruits, chocolate, coconut, lemon and orange peel, nutmeg, cinnamon, vanilla, saffron, cardamom, star anise, etc. The grains of spicy additives must be ground in a coffee grinder and sifted through a sieve.
• Fresh pressed Easter is stored for no more than 3 days.

Forms of cottage cheese Easter:

• The most classic and standard form for cottage cheese Easter is a wooden or plastic collapsible tetrahedral cone. It can be bought at the store. However, from home appliances, you can use a tetrahedral grater, sieve, colander or high tin can with holes on the bottom.
• Any chosen form is lined with several layers of gauze without folds. The ends of the gauze cover the curd mass, a plank is placed on top, on which the load is placed and the structure is kept in the refrigerator for 1-2 days.

Baked Easter cottage cheese:

• If Easter is baked, then it is placed in the oven in a baking sheet with water, then the cheese mass will remain soft and airy.
• When baking Easter, do not open the oven door.
• The product is usually baked at 160 ° C for 1–1.5 hours.
• The readiness of baking is checked with a wooden splinter. If it is dry, the product is ready.
• You should not add a lot of fruits to the dough (raisins, candied fruits, etc.). It will be difficult for him to get up and bake.
• The top of the baked cake is set with a thin golden brown or honey crust. So that it is not too hard, the top of the Easter should be smeared with warm milk.

Custard Easter from cottage cheese:

• All or partial products are brewed in a water bath with constant stirring until the first bubble appears.
• The finished mass is cooled, laid out in a mold, placed under oppression and kept in the refrigerator for a day.
• Important nuance custard easter Better to undercook than to overcook. Otherwise, the curd will turn into dry lumps.
• Easter can be stored up to a week.

Recipe number 1: cottage cheese Easter step by step

According to Russian tradition, Easter from cottage cheese is prepared only once a year - on the feast of Easter. However, not many housewives know how to do this. But, according to all Christian canons, cottage cheese Easter on such a day must be on the table.

• Calorie content per 100 g - 176 kcal.
• Servings Per 1 Passover (1 kg)
• Cooking time - 1 hour, plus 12 hours of chilling in the refrigerator

Ingredients:

• Curd - 500 g
• Eggs - 3 pcs.
• Butter - 100 g
• Cream - 200 ml
• Sugar - 125 g
• Vanillin - 10 g
• Raisins - 50 g
• Walnuts - 50 g
• Candied fruits - 30 g

Step by step preparation of cottage cheese Easter:

1. Rub the cottage cheese twice through a sieve with medium cells.

Put the softened butter into the curd and mix well.

Whisk eggs with sugar. Do this in a bowl that will be convenient to put in a water bath in the future.

Add cream and vanilla sugar to eggs.

Prepare steam bath. Pour water into a saucepan, place a bowl of eggs on top and place on the stove. Boil the food with continuous stirring until the mass becomes similar in consistency to semolina.

After, refrigerate the mixture. To speed up the cooking process, place it in a container of cold water.

Soak the raisins in boiling water for 10 minutes.

Roast the nuts lightly and break into pieces.

Combine all ingredients: cottage cheese, raisins, nuts and egg-butter mass.

Prepare the sandbox and place the curd mass in it, on which place the load on top.

Send Easter in the refrigerator for 12 hours.

After the time has elapsed, turn the form over, disassemble the pastry box, remove the gauze and decorate the Easter to your liking.

Recipe number 2: delicious cottage cheese Easter

To make Easter especially tasty, you can put candied fruits, dried fruits, any nuts and other goodies in the filling. Then the Easter cake will come out tender, fragrant, tasty and will become a real decoration of the Easter table.

Ingredients:

• Low-fat cottage cheese - 800 g
• Chicken yolks - 2 pcs.
• Powdered sugar - 100 g
• Cream 30% fat - 150 g
• Rum or cognac - 5 tbsp.
• Kish-mish - 50 g
• Candied fruits - 100 g
• Vanillin - 10 g
• Butter - 120 g

Easter cottage cheese preparation:

1. Put the cottage cheese in gauze and hang it so that all the whey flows out. Then rub it through a sieve.
2. Pour the washed raisins with rum.
3. Cut candied fruits.
4. Beat the yolks with sugar into a stiff foam. After, add the cream and put the container on a small fire. Continue whisking until the mixture thickens, but do not let it boil. Cool food in a container of cold water.
5. Combine all products (cottage cheese, sour cream, candied fruits, raisins (along with rum), softened butter, vanillin).
6. Tamp the curd mass tightly into the prepared form, covered with gauze. Put a load on top and keep Easter for 12 hours in the refrigerator.
7. To serve, turn the form with Easter upside down, remove the pastry box and decorate the surface of the Easter cake.

Recipe number 3: How to cook cottage cheese Easter

Raw Easter is prepared much easier than custard, and it turns out just as tasty. However, it is stored much less time - no more than 3 days.

Ingredients:

• Curd - 1 kg
• Butter - 150 g
• Sugar - 200 g
• Sour cream - 250 g
• Eggs - 3 pcs.
• Almonds - 100 g
• Candied fruits - 100 g
• Vanilla sugar - 2 tsp
• Salt - a pinch
• Lemon zest - 1 lemon

Step by step preparation:

1. Beat cottage cheese with a blender or twist through a meat grinder.
2. Beat eggs with sugar with a mixer until white and thick.
3. Add sour cream, vanilla, softened butter to the eggs and continue to beat the mass.
4. Leave the almonds as they are, or break them in half.
5. Cut candied fruits into 2 parts, but you can leave them whole.
6. Combine all products: cottage cheese, almonds, candied fruits and egg-sour cream-butter mass.
7. Mix the products well and place them in a prepared dish lined with cheesecloth.
8. Place a load on the form and keep the cake in a cold place overnight.

Recipe number 4: Baked cottage cheese Easter

Cottage cheese cake baked is a delicious, yet easy-to-prepare dessert, somewhat similar to an American cheesecake.

Ingredients:

• Curd - 1 kg
• Eggs - 8 pcs.
• Sugar - 500 g
• Butter - 200 g
• Semolina - 3 tbsp.
• Dried apricots - 200 g
• Vanilla sugar - 1 tsp

Cooking:

1. Beat cottage cheese with a blender.
2. Soak dried apricots in boiling water. After, dry and cut into pieces of 1 cm.
3. Rub the yolks with sugar.
4. Mix softened butter with semolina and vanilla.
5. Whip the egg whites into a stiff foam.
6. Combine all products and mix well.
7. Grease a suitable baking dish, ideally 24 cm in diameter, with butter and fill with cheese mass.
8. Send the cake to bake in a preheated oven to 180 ° C for 15 minutes. Then reduce the temperature to 150 ° C and continue baking for another 50 minutes.
9. Let cool for Easter and decorate with candy sprinkles.