Cheese Easter with raisins recipe

Cheese Easter with raisins recipe

Ingredients

Step-by-step recipe for making Cheese Easter with raisins with photos

Here's how the baked goods are prepared:

Take cheese, cottage cheese or mascarpone.

Separate the yolks from the whites. Add some sugar to the yolks, beat the ingredients until fluffy.

Add the remaining sugar to the whites, also beat the products, you should get soft peaks.

Mix the cheeses, add cream, beat.

Video recipe Cheese Easter with raisins

Cheese Easter with raisins

Savory Russian Easter is a classic ritual pastry for such a holiday as Easter. These pastries can be completely different and any housewife bakes such products according to her own favorite recipe. But for now we will tell you about our own recipe, maybe you will like it this year and you will use this particular recipe to make Easter!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
milk-300 ml.;
butter-300 g;
sugar-300 g;
chicken eggs - 4 pcs.;
egg whites - 4 pcs.;
compressed yeast - 60 g;
wheat flour (how much dough will take);
table salt - 1/2 tsp;
raisins-150 g;
saffron - a pinch;
cognac-50 ml;
sweet powder - 100 g;
lemon juice-1 tsp;
confectionery topping - to taste.

This is how the dish is prepared:

Place raisins in hot water for an hour and saffron in cognac.

Warm up the milk, add sugar, compressed yeast, stir, after 15 minutes a fluffy cap will appear.

Beat three eggs with sweet sand, vanilla sugar until a fluffy consistency is obtained.

Melt the butter.

Add a little salt to the sugar-egg mixture and strain it so that no saffron stigmas remain.

Cool the butter, mix it with milk, and beat the mixture using a mixer.

We also add sweet yeast, which is diluted in milk. Gently mix the flour into the resulting mixture; the dough should be soft, elastic and not watery.

Cover the dough with a towel, leave it in a warm room for two hours, let it rise.

Once the dough mixture has risen, take the raisins that have already steamed, dry them with a cardboard towel, sprinkle with flour, add to the dough, and knead.

Again, set the dough aside and let it rise a second time.

Later, knead the mass, tear off pieces, form into balls, and place in molds. Don’t forget, the form must be filled out only one third of the way.

Let the filled molds sit for another 45 minutes. Later, beat one egg with a fork and brush the tops of the pieces.

And now you can send the products to bake in the oven at 180 degrees for an hour.

12 minutes after the dough has been in the oven, cover the tops of the molds with foil. Bake for the remaining time.

Leave the finished baked goods to cool on a wire rack.

Now let's do the glaze. Take a mixer, beat the egg whites with salt and sweet powder. At the end of whipping, add a little lemon juice.

Bon appetit!

Cheese Easter with raisins

Cheese Easter with raisins, another delicious version of making cottage cheese Easter.

Total time: 01 h 00 min

Recipe for 2 servings

Calories: 197 kcal

Ingredients:

• Milk 3.2% fat — 1 l
• Testicles - 4 pcs.
• Sour cream 20% fat. — 200 g
• Sugar - 100 g
• Snow-white raisins – 50 g
• Coconut flakes for decoration
• Salt - to taste

How to cook

Bring milk to a boil in a large saucepan.

Beat eggs in a bowl, add sour cream.

Add the egg-sour cream mixture to the milk and cook over low heat until whey forms.

Remove from heat and cool. Place on a sieve lined with gauze and strain out the whey.

Place the mixture back into the bowl, add sugar, salt and raisins.

Mix and place on a sieve with several layers of gauze. Tighten the ends and place under weight overnight (that is, in the dark) in the refrigerator.

Place Easter on a plate and remove the gauze.

Before serving, decorate as desired or simply sprinkle with colored coconut flakes.

Happy Easter!

Cottage cheese – 1 kg; Eggs – 5 pcs.; Sour cream – 400 g; Sugar – 200 g; Raisins – 100 g.

Sugar - 100 g; Milk - 200 g; Dry yeast - 6 g; Vegetable oil - 30 g; Butter - 60 g;

Cottage cheese (dry) 1 kg; Cream cheese 200 g; Chicken eggs 3 pcs.; Sweet sand 120 g; Candied fruits (from orange.

Yogurt - 1 l; Sour cream - 500 ml; Sugar - 150-200 g; Yolk - 1 pc.; Butter - 40 g; Vanillin -.

Interested in anything else?

500 g cottage cheese; 200 g apricot jam (or another taste); 100 g butter; 100 g sour cream;.

eggs - 12 pcs.; sugar - 1 kg; milk - 1 l; water - 1 cup; butter - 200 g; margarine - 100 g;

500 g cottage cheese; 1/4

1/2 cup sugar; 3 eggs; 1 cup. cream; vanillin; juice of 0.5 lemon; candied fruits; dried fruits;.

500 g cottage cheese; 150 g sugar; 1 yolk; 100 g soft butter; 200 ml cream (more than 30% fat);

Cottage cheese 1.4 kg; Unsalted butter 100 g; Chicken eggs 4 pcs.; Sugar 250 g; Cream 300 ml; Lemon.

1 kg of cottage cheese; 2 cups. sugar; 300 g butter; 6 tbsp. sour cream; 4 tbsp. cocoa powder; 1/4 tsp.

Baked cheese Easter

On the eve of the majestic Christian holiday of Holy Easter, it would be a sin not to remember the most important dish, symbolizing the Resurrection of Christ - cheese Easter. This ancient dish, which was originally prepared by housewives for the bright holiday of Easter, was called “milky thickened” in the Old Church Slavonic language. The pristine cheese Easter was “cool”. It was the noble duty of the most devoted housewives to prepare it. She used only her own cottage cheese. We give greater preference to baked Easter, in which we add, in addition to raisins, nuts and eggs, sugar and vanilla, which makes it unusually tasty. The property of cottage cheese remained constant. For such Easter, the cottage cheese should be soft, thick, quite fatty, with a mixture reminiscent of good clay, from which it is easy to sculpt. When trying homemade cottage cheese on the market, pay attention to the fact that when kneading it with your tongue, you should not feel hard crumbs, it should dissolve one hundred percent in your mouth. So, let's start making!

Ingredients:

• 500 gr. good soft cottage cheese,
• 100 gr. raisins, soaked in boiling water and squeezed,
• 100 gr. walnuts, roasted in the oven,
• 4 new eggs,
• 1 packet of vanillin,
• 1 cup of sugar,
• 0.5 teaspoons salt,
• 1-2 tbsp. spoons of semolina or starch (as needed).

Manufacturing:

To begin, combine all the ingredients for Easter in one container. If the cottage cheese is fatty, soft and plastic, then preparatory processing will not be necessary. It is better to mince dry, grainy cottage cheese or rub it through a sieve, but I do not recommend using such cottage cheese for Easter.

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

And now the most important secret: a little salt must be added to any baked goods, this gives it a special taste. No wonder people say: “Without will there is no strength, without salt there is no taste.” That’s why we add a small amount of salt to the cheese Easter – half a teaspoon of salt.

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

Now put the mixture in a greased form and put it in the oven for 40 minutes, bake over low heat. By the way, a huge number of disposable molds made of foil and cardboard are now sold. This is very comfortable, since from such a beautiful, decorative form you can put Easter on the table without removing it. Any housewife understands the beauty of her own oven. If food burns on the bottom in the oven, you need to place a metal container with water under the baking sheet. If on top, you need to lower the baking sheet lower. I baked it in a foil pan with a diameter of 20 cm.

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

Bon appetit and a happy Easter to you all.

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

Cottage cheese Easter: Top 7 recipes

Royal cottage cheese Easter recipe

INGREDIENTS

• cottage cheese – 500 g
• egg yolks – 3-4 pcs (or 2-3 eggs)
• sour cream – 200 g
• butter (room temperature) – 100 g
• sugar – 100 g
• vanilla sugar – 1 teaspoon (or 1 tsp vanilla extract)
• raisins – 80 g
• nuts (almonds or crushed peeled almonds, hazelnuts, cashews, etc.) – 50 g.

How to prepare royal (cottage cheese) Easter:

To prepare the traditional royal Easter, you need to wash the raisins, pour boiling water over them and leave for 20 minutes.
Drain the water and dry the raisins on a cardboard towel. Rub the cottage cheese through a sieve (you can pass it through a meat grinder twice or rub it using a blender). Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well. Add diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour the cottage cheese into a thick-walled saucepan. Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).

Cottage cheese Easter with raisins and candied fruits

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 METHOD

We separate the yolks from the whites, remove the whites, and mix the yolks with butter, sugar and sour cream. Whisk into a homogeneous mass. At the end of whipping, add vanilla sugar and mix.

Grind the cottage cheese through a sieve and combine with the egg-sour cream consistency. Mix and add raisins and candied fruits to the curd mass. Mix thoroughly again.

Line a baking mold with gauze folded in several layers and place the curd mass into the mold.

Level the surface with a spoon and cover it with the remaining gauze. We compact it well and put it in the refrigerator for at least 6 hours. Place the mold on a dish, having previously freed the cottage cheese from the gauze, and carefully remove the mold, and then the gauze.

We decorate Easter with candied fruits, sweet powder and mint sprigs.

Easter with Philadelphia cheese

INGREDIENTS

• Philadelphia cheese – 800 g
• Eggs - 15 pcs.
• Sugar - 200 g
• Almond flakes – 100 g
• Cream 36% – 150 ml
• Vanilla - to taste

COOKING METHOD

Beat the eggs with sugar (as for a sponge cake), add the prepared cheese, lightly fried almond flakes, cream, vanilla and beat the mixture until smooth.

Place a polyethylene layer in a mold with a deep bottom and pour in the cheese mixture. Place the mold on a baking sheet with water and bake in the oven at 180-200°C for an hour.

We determine the readiness of Easter by color: the finished cheese Easter is light orange in color and simply moves away from the edge of the mold.

We take the finished Easter out of the oven and leave it in the pan to cool.

Easter with sour cream

INGREDIENTS

• Cottage cheese – 2 kg
• Butter - 400 g
• Sour cream – 800 g
• Eggs - 10 pcs.
• Sugar - 700 g
• Raisins (seedless) - 100 g
• Almonds – 100 g
• Vanillin - to taste

COOKING METHOD

Place cottage cheese, softened butter, sour cream and eggs into a saucepan. Mix thoroughly, put the pan on the stove and slightly heat the mass, stirring continuously with a wooden spatula so that the mass does not burn.

After this, remove from the heat and, if possible, quickly cool, stirring continuously.

Add sugar, raisins, ground almonds and vanillin to the cooled mass. Mix everything, put it in a bowl lined with slightly moistened gauze, compacting the mass tightly. We put a saucer with a small load on top and put it in the refrigerator for a day.

Easter "Barskaya"

INGREDIENTS

• Cottage cheese – 500 g
• Cream 35% fat - 250 ml
• Sugar - 250 g
• Butter – 150 g
• Egg yolk - 1 pc.
• Raisins – 15 g
• Almonds – 15 g
• Candied orange peels – 20 g
• Vanilla sugar - to taste

COOKING METHOD

Grind the butter with sugar and yolks until it becomes snow-white.

Grind almonds and candied fruits.

Rub the cottage cheese through a sieve twice, add cream, butter (with sugar and yolks), almonds, candied fruits, raisins, vanilla sugar and mix everything thoroughly.

Fill a bean bag lined with slightly moistened gauze with the resulting mass, cover it with a saucer, put light pressure on top and put it in the refrigerator for 12 hours.

Easter with marmalade and candies

INGREDIENTS

• Egg - 10 pcs.
• Sour cream - 4 cups
• Fresh cream – 1000 ml
• Sugar - 1 glass
• Vanilla - to taste
• Lollipops - to taste
• Raisins - to taste
• Marmalade - to taste

COOKING METHOD

Mix eggs with sour cream, add cream and mix well. Then put it on the fire and cook, stirring constantly, until the whey separates.

Place the resulting mass in a napkin and place in a cool space until the whey drains.

Then we transfer the mass to a dish, grind it well, add vanilla sugar (mix sugar with vanilla), mix and put it in the pan. Bake in the oven. We decorate the finished Easter with small multi-colored candies, raisins, and beautifully chopped marmalade.

Chocolate Easter

INGREDIENTS

• Cottage cheese – 500 g
• Sour cream - 0.5 cups
• Butter - 50 g
• Chocolate – 60 g
• Sweet powder - 50 g

COOKING METHOD

Rub the cottage cheese (fresh, dry, homogeneous mixture) through a sieve. Add sour cream, stir.

Cut the softened butter into small pieces and combine with the curd and sour cream mixture. Stir thoroughly.

Grate the chocolate on a small grater and mix with sweet powder. Add to the curd mass. And stir again until a homogeneous mass is obtained.

Sprinkle the wooden mold for Easter with water, cover it with gauze so that the ends of the gauze hang out and spread the curd mass.

Cover the top with gauze, place under a press and leave for 20 hours. It is better to place the bean bag on a plate, as whey will be released.

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

Raw Easter

INGREDIENTS

• Cottage cheese – 1250 g
• Butter - 100 g
• Sugar - 0.5 cups
• Sour cream - 0.50 cups
• Salt - to taste

COOKING METHOD

We rub the cottage cheese through a sieve twice.

Grind the butter and sugar until white, add sour cream and continue grinding until the sugar crystals are completely dissolved.

Combine the resulting creamy mass with grated cottage cheese and season with salt.

Mix the prepared mass, transfer it into a mold, cover it with a saucer and put a small pressure on it. Place in the refrigerator for 12 hours.