Baked cottage cheese Easter - traditional recipe

How to cook cottage cheese Easter in the oven so that it is tender and very tasty? Save the recipe!

Easter cottage cheese baked in the oven with raisins and dried apricots is an Easter dessert that your guests will appreciate. It is juicy, sweet and smells very deliciously of vanilla. Holds its shape unsurpassed when cutting.

Baked Easter from cottage cheese is very similar in manufacturing technique to the prestigious cheesecake today. Fat cottage cheese and sour cream are used as a base, eggs and corn starch are added for “gluing”, and all this is baked in a water bath. You will have to tinker a little, but the result is definitely worth your effort - a beautiful festive treat awaits you for Easter!

Ingredients

cottage cheese 9% and higher – 500 g
sugar – 100 g
salt – 1 chip.
vanilla sugar – 1 tbsp. l.
sour cream 20% – 100 g
chicken eggs – 3 pcs.
butter – 80 g
corn starch - 2 tbsp. l.
dried apricots – 50 g
raisins – 50 g

Manufacturing

In order for the cottage cheese Easter to come out presentable in appearance, without cracks and depressions, it must be baked in a water bath (by analogy with a cheesecake). I advise you to prepare a springform pan right away so you don’t have to be distracted by it later. Take a mold with a diameter of 16-18 cm (mine is 18 cm). The larger the diameter, the lower the Easter will turn out. Therefore, huge shapes are not suitable for us, otherwise the festive dessert will be very flat. Place a circle of parchment on the bottom of the pan. Cover the walls of the mold with a wide strip of parchment - take it with allowance for height, because your cottage cheese cake will rise (but will later settle as it cools).

Wrap the mold from the bottom with thick (!) foil in 3 layers - make sure that there are no holes so that water cannot penetrate inside the mold.

Please note that all the products you need to make must be warm and not from the refrigerator; you need to take them out in advance and warm them up to a comfortable temperature. In a large bowl, combine: cottage cheese, sour cream, butter (it should become soft, lie on the table for a couple of hours at room temperature), and corn starch. Punch using an immersion blender - this way we will remove the graininess, get a homogeneous mass, which means Easter will turn out tender and smooth. Set the curd mass aside.

Turn on the oven to preheat to 160 degrees. In a mixer bowl, combine: sugar and vanilla sugar, salt and eggs.

Beat with a mixer for 5-10 minutes until all grains of sugar have dissolved. The egg mass should increase in volume by 2-3 times and visually become lighter, turn white, and become plump.

Combine the curd mass and beaten eggs. Mix carefully with a spoon or spatula - from bottom to top, trying to maintain airiness and size (for this reason, we are not allowed to combine with a mixer, only by hand!).

Add unblemished raisins and previously chopped dried apricots (if you have them hard, then do not forget to steam them in boiling water in advance and carefully squeeze them out). Also carefully, without sudden movements, stir the sweet additives into the curd mass. As a result, you will have a thick but airy base for the upcoming festive dessert.

Transfer the dough into the mold. Level the surface. Place in a deep baking pan. Pour boiling water into the lower container so that the liquid reaches approximately halfway up the height of the foil-wrapped pan.

Place the system in a preheated oven - bake at a temperature of 160-170 degrees on an average level for 90 minutes, without convection. Baking times depend on the capabilities of your home oven and may vary slightly. Readiness is checked visually (it should turn slightly golden on top) and with a wooden skewer (it should come out dry). Turn off the oven, open the door slightly and throw the pan in it until it cools down - for 3-4 hours, so that there is no thermal shock. The dessert will settle, this is normal for cottage cheese baking, don’t worry.

Take the mold out of the oven and put it in the refrigerator overnight (that is, in the dark) - during this period of time it will completely stabilize, “stand” and harden, it will be dense. Now, finally, you can remove the springform pan and remove the paper. Carefully transfer to a plate. Decorate to your own taste.

Baked Easter is very tasty, smells like vanilla, juicy and warm. It holds its shape perfectly in the tenderloin. Keep refrigerated. Happy Easter, friends!

Cottage cheese Easter baked in the oven

A very tender and airy dessert for the holiday! Cottage cheese Easter baked in the oven is a very easy recipe for homemade sweets for everyone’s favorite holiday. It is prepared from the most common ingredients. In addition, such baked Easter is a worthy candidate for Easter made from raw cottage cheese, which cannot be stored for long-term. It can be given to children without fear. She comes out indescribably tasty and very affectionate!

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Cottage cheese Easter baked in the oven

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	204 kcal
Belkov:	11 g
Zhirov:	13 g
Carbohydrates:	16 g
Used:	28 / 32 / 40
H 0 / C 38 / B 62

Production time: 1 hour 20 minutes

manufacturing method

Since Easter will soon be baked in the oven, before this you should turn on the oven for preheating at 180-200 degrees Celsius.

For cottage cheese Easter, all you need is cottage cheese of good quality, with a fat content of better than 15 percent or more. It’s better if the cottage cheese is homemade.

In order for Easter to come out the most delicious and fluffy, with the most delicate structure, it is better to grind the cottage cheese through an iron sieve in advance. For this you will need a fine sieve, a large bowl and a tablespoon or silicone spatula. The sieve should be placed over a bowl. In small portions, transfer the cottage cheese into a sieve and, pressing with a spoon or spatula, grind the cottage cheese into a bowl placed below. This method makes the cottage cheese indescribably gentle and will be easy to work with in the future.

After the cottage cheese has become a smooth, homogeneous mixture, add sugar to it and mix thoroughly until smooth.

Add vanillin for an even more delicious smell. Vanillin can be replaced with vanilla sugar, but then increase its amount in the dough.

Remove the butter from the refrigerator in advance or melt it in a water bath until the mixture is soft. Stir soft butter into curd mixture.

Break the chicken eggs into a separate container and beat with a mixer on medium power until fluffy snow-white foam. Then combine the sweet curd mass with beaten eggs. Mix everything again with a mixer until all ingredients are homogeneous.

As a final step, add raisins (or candied fruits, or both) to the dough and mix well with a spoon so that they are moderately distributed in the structure of the dough.

Transfer the purchased curd dough into special silicone molds. If you are using an iron mold, it is better to grease it with oil beforehand.

Place the pan with Easter in a preheated oven and bake for 40-50 minutes until the top crust is golden brown. Baking time varies depending on the size of the Easter pan.

Easter baked cottage cheese

Saturday, March 24, 2018

An Easter dessert that lovers of cottage cheese casseroles and Lviv cheesecake will definitely appreciate. Easter cottage cheese baked in the oven turns out to be very tasty, tender, sweet and satisfying. A fitting festive treat for Easter!

I advise you to choose fatty cottage cheese for baked Easter (the same as sour cream) - only in this case the finished dessert will amuse you with its velvety texture and tenderness. You don’t have to use candied fruits as fillers: nuts, raisins, crushed dried fruits and all those goodies that you usually put in cottage cheese Easter are great.

You can replace the corn starch with potato or even wheat flour (I’ll write more about the quantity in the recipe), but this is an exception! Orange zest and vanilla sugar are flavorings that help make Easter cottage cheese even tastier and more aromatic. Well, you can safely reduce the amount of sugar, because this arrangement of ingredients makes the dessert decently sweet.

Ingredients:

Making a dish step by step:

To make such a cottage cheese Easter, we will need the following ingredients: full-fat cottage cheese and sour cream, granulated sugar and vanilla sugar, candied fruits, chicken eggs (I have large ones - 50-60 grams each), butter, corn starch and orange zest. All products should be at room temperature.

First you need to prepare savory additives (100 grams) with which you decide to vary the Easter cottage cheese. I chose candied pineapples, which I additionally cut into very small cubes (this way the pieces would be most moderately distributed throughout the curd mass).

In a separate bowl, add 500 grams of full-fat cottage cheese, add 100 grams of sour cream, 70 grams of soft butter, 2 tablespoons of corn starch (in case of substitution, 1 tablespoon of potato starch or the same amount of wheat flour). For scent, add a tablespoon of vanilla sugar and grated orange zest.

We punch through all the indicated ingredients using an immersion blender so that the mass comes out completely homogeneous and smooth. Let's put it aside for now.

In another bowl, combine 120 grams of sugar and 3 chicken eggs.

Beat everything with a mixer until the sugar crystals are completely dissolved, whitened and the mass grows in volume. With a massive stand mixer - 5-7 minutes, with a hand mixer - at least 10 minutes.

We transfer the fluffy beaten eggs to the curd base, mix gently with a spoon or spatula, trying to maintain the size.

After this, add crushed candied fruits.

We also carefully mix them into the curd mass. The result is a fairly thick, but immediately warm and airy curd base for future Easter.

To bake this dessert, I recommend using a springform pan with a small diameter - 16-20 cm (mine is 18 cm). If you choose a huge one, the finished Easter will turn out low and flat. It is better to cover the bottom and walls of the mold with parchment paper. Then we wrap the mold with food foil in 3-4 layers so that we get a waterproof shell. The fact is that we will be preparing Easter cottage cheese in a water bath, so it is important that water cannot seep into the mold.

Transfer the curd mass into the mold and level it with a spoon or spatula.

We build a water bath, which is needed for baking cottage cheese Easter (in this case, it will bake moderately and will not rise or crack). To do this, place the form with the future dessert in a larger deep dish (mold or baking sheet). Pour boiling water into a huge mold so that the water level reaches the middle of the height of the dessert mold.

Place the system in a hot oven on a medium level and cook at 160 degrees for about 90 minutes. Cooking time depends on the features of your oven and may vary! I have a gas oven, bottom heat, no convection. We check the readiness of Easter visually and with the help of a wooden skewer, which should come out of the dessert dry. Turn off the oven, remove the pan with Easter cottage cheese from the water bath and leave it in the now turned off oven with the door ajar for an hour.

After this, let the dessert cool one hundred percent on the table to room temperature.

Remove the walls and bottom of the pan, remove the parchment paper and transfer the baked cottage cheese Easter to a dish.

We decorate as desired (as your imagination dictates) and you can serve Easter dessert. Cook for your health, friends, and bon appetit!

Baked cottage cheese Easter

Cottage cheese cake or Easter from cottage cheese was prepared in ancient times, because they had deep biblical symbolism. They personify the promised land, where rivers of milk flow along the banks of jelly. And the shape of the Easter cake represents the “city without temples” - Heavenly Zion.

Easter bakes in the oven like Easter cakes and tastes like cottage cheese pudding. If you don’t have a special cone-shaped baking pan, use ready-made cardboard cup-shaped cake pans. They are sold already painted, colorful, beautiful, of various diameters and heights. The baked cottage cheese Easter will be stored right in the mold given to us for a number of days in the refrigerator.

Read the recipe and get to work!

Baked cottage cheese Easter

For testing, you can prepare half the amount indicated in the recipe. If you like your baked Easter, nothing will stop you from baking it again. The celebration of Easter lasts 40 days.

sugar – 180 g,
cottage cheese (fat) – 1 kg 250 g,
testicles (large) – 10 pcs.,
heavy cream – 80 g,
raisins and candied fruits - 4 tablespoons each. spoons,
flour or semolina – 140 g.

Be sure to rub the freshest cottage cheese through a sieve or punch it with a blender to break up all the lumps. Then add sugar, cream and sifted flour, stir. I replaced it with semolina.

Beat the egg yolks and add the curd mixture to them. Now beat the whites into a thick foam and carefully combine with the curd mass.

Gently mix everything with a spatula so that the curd Easter is enriched with air bubbles. Add candied fruits and raisins and stir lightly.

Place Easter in a conical shape or paper cups for Easter cakes, greased with butter. The form must be approximately ¾ full. Cook cottage cheese Easter for 40-45 minutes in a well-heated oven at 180 degrees in one large pan. For cups, the baking time is shorter, but it all depends on their size. You can simply check the paper cups by pressing on the edges; the mass should become even denser than before baking. If the top begins to turn golden ahead of time, cover the Easter with foil or plain white paper.

Hot baked Easter must not be removed from the mold until it has cooled completely! She must stand in uniform for at least an hour and a half.

Decorate as you wish. Frosting for cottage cheese Easter can be created from melted snow-white or dark chocolate, sprinkled with nuts or chopped candied fruits.

It’s better to prepare Easter the day before the holiday, because it needs to sit in the refrigerator for a day, or at least a night (that is, in the dark) .

Baked cottage cheese cake or Easter cake comes out very airy and light! We hope that this sweet will take its rightful place on your Easter table. Happy holiday!

With respect, Anyuta and the Recipe Book!