Regular Easter cottage cheese with raisins: recipe with step-by-step photos

Cottage cheese Easter according to this recipe is prepared very simply and quite quickly. Easter from cottage cheese is prepared in a special form - a pasochnitsa; if you don’t have one, you can use an ordinary colander or another form (certainly with a hole).

To make your Easter cheesecake delicious, be sure to use only the freshest ingredients. For Easter, take fatty and creamy cottage cheese. Choose raisins of good quality, because if you get even one bad one, it will spoil the taste of the finished dish.

On Easter you can add not only raisins, but also dried apricots, candied fruits and even walnuts or almonds. From time to time they prepare cottage cheese Easter with poppy seeds, but this is a different recipe.

Ingredients for cottage cheese Easter:

for small form:
homemade cottage cheese – 300 g
homemade sour cream - 2-3 tbsp.
sugar – 120-150 g
raisins – 100 g
gauze
form for Easter

How to prepare cottage cheese Easter with raisins:

1) Prepare all the ingredients for making regular Easter cottage cheese. You will need homemade cottage cheese and sour cream, sugar, raisins and a springform pan.

2) The cottage cheese must be ground in a blender or passed through a meat grinder a couple of times. You can also grind the cottage cheese through a strainer.

3) Place the grated cottage cheese in a bowl.

4) Pour hot water over the raisins in advance and leave for 20 minutes, then drain and dry.

Add sour cream, sugar and washed raisins to the grated cottage cheese.

5) Stir all ingredients in a bowl. Turn the Easter pan over and place it in a deep bowl and line it with gauze so that its edges hang down.

Carefully spoon the prepared curd mass into the pan to the very edges.

6) Cover the mold with hanging gauze. Place a plate on top of the bean bag, and put pressure on it (I have a jar of water.)

Place the form with Easter and oppression in the refrigerator for at least 12 hours.
I cook Easter in the evening, and it’s ready in the morning. Drain the liquid from the plate from time to time.

7) Remove the finished Easter from the refrigerator, unwrap the gauze and turn it over onto a flat dish and carefully remove the Easter box.

Decorate the finished Easter as desired; you can use marmalade, nuts, dried apricots, and chocolate sauce. I decorated the cottage cheese Easter with confectionery sprinkles.

Easter cottage cheese must be stored in the refrigerator.

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The most delicious traditional desserts with and without eggs and unusual options with condensed milk, chocolate, gelatin and cherries.

Secrets of a delicious cottage cheese Easter

To make Easter, use full-fat cottage cheese. The standard is homemade.
If the cottage cheese is very dry, first grind it through a sieve (preferably twice) or punch it with a blender.
Raisins are most often used as a filling for Easter. You can also add other chopped dried fruits, candied fruits, any chopped nuts, grated citrus zest. Dried fruits must be soaked in hot water for 10 minutes in advance, squeezed and dried. Determine the amount of filler according to your own taste.
Cottage cheese Easter is made in a special form - pasochnitsa. It must be covered with two layers of gauze and placed on a plate with a huge hole facing up. The prepared curd mass is placed inside the mold.
If you don’t have a bean bag, you can use a plastic bucket with several holes in the bottom or an ordinary colander.
Fold the upper edges of the gauze and place something heavy on top, for example a jar of water. To set, Easter must stand under pressure in the refrigerator for at least 12 hours. You can quietly leave her there for a whole day or even two. Whey will flow evenly into the plate through the lower holes, which must be drained from time to time.

Carefully turn the finished Easter over onto a serving plate and decorate with dried fruits, candied fruits, nuts or confectionery sprinkles.

1. Custard cottage cheese Easter

Ingredients

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

Manufacturing

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

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2. Raw cottage cheese Easter without eggs

Ingredients

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

Manufacturing

Dissolve regular and vanilla sugar in sour cream. Mix the mixture with cottage cheese until smooth. Add softened butter and beat with a mixer.

Then add the filler and stir thoroughly. Place the curd mass in the mold and place under pressure.

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3. Raw cottage cheese Easter with eggs

Ingredients

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

Manufacturing

Using a mixer, bring the cool cream to a creamy state. Separately, start beating the yolks and, without stopping, add half the sugar. Add 1-2 tablespoons of cream to the mixture.

In another container, beat the softened butter with vanilla and the remaining regular sugar. Using a mixer, combine cottage cheese, butter and yolks. Add the cream and beat at low speed until the mixture is smooth.

Add filling to the curd mass. Place it in the mold and place it in the refrigerator under pressure.

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4. Raw cottage cheese Easter with boiled condensed milk

Ingredients

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

Manufacturing

Beat cottage cheese, condensed milk, sour cream and softened butter with a blender. Add filler and stir. Place the curd mass in the mold and place under pressure.

Take note

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

Ingredients

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

Manufacturing

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

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6. Custard puff pastry cheese Easter with chocolate

Ingredients

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

Manufacturing

Beat cottage cheese, yolks, sugar and softened butter with a mixer. Transfer the mixture into a saucepan and place on an evenly heated stove. Stirring constantly, bring the mixture until the first bubbles appear, but do not boil. Use a blender if there are any lumps.

Divide the curd mass into three parts, each of which is slightly smaller than the previous one. Add melted snow-white chocolate to a small part, milk chocolate to a medium part, and dark chocolate to a huge part. Place each container of curd mixture in a bowl of ice water and cool, stirring.

Froth the cool cream with a mixer. Distribute the cream into cooled containers and stir. First put the curd mass with snow-white chocolate into the mold, then with milk and dark chocolate. Put Easter under pressure.

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7. Easter cottage cheese with gelatin without oil

Ingredients

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

Manufacturing

Soak the gelatin in 200 ml of cool water for 30 minutes, stirring occasionally. Using a mixer, beat the cool cream with half the sugar into a creamy mass. Then beat the cottage cheese, cream and remaining sugar.

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8. Raw cottage cheese Easter with cherries

Ingredients

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

Manufacturing

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

Beat the cottage cheese with softened butter with a mixer. Add the cooled cherries and blend again until smooth. Add filler if desired. Pour the mixture into the mold and place it under pressure.

Easter cottage cheese: recipe with raisins

Step-by-step recipe for Easter cottage cheese with raisins for the holiday

Cottage cheese Easter recipe with raisins is a ritual dish, without which we can’t imagine a festive Easter table. Easter cottage cheese of a certain pyramidal shape for believers symbolizes the Tomb of Jesus Christ. It is prepared in a special mold with the signs “ХВ” and other Christian symbols, which is called pasochnitsa and is sold in all hardware departments, especially before Easter.

Tips for making cottage cheese Easter

Choose the freshest and highest quality cottage cheese, not dry and not too wet.
It is better to take cottage cheese of medium fat content.
Boiled Easter lasts longer, raw Easter - no more than 24-36 hours, so in the case of a raw recipe, it makes sense to create small preparations.

In order for the curd Easter to keep its shape perfectly, it should definitely be placed “under pressure” - this will remove the excess whey, and the Easter will take on a beautiful and clear shape.

Nowadays, this cottage cheese Easter is prepared according to a huge number of recipes. Some people prefer to make it with gelatin, while others simply use cottage cheese and sour cream. Some people prefer to add ordinary raisins to Easter, while others adore fruit fillings.

You understand, any recipe is unique in its own way, because the taste of the finished Easter cottage cheese will be different. Now we will focus on the recipe for making the most ordinary cottage cheese Easter with raisins.

Ingredients for cottage cheese Easter (for a mold for 500 g of cottage cheese):

- 500 g homemade cottage cheese,
- 30 g butter,
- 4 tbsp. sugar (the amount of sugar can be reduced or increased),
- 2 tbsp. thick sour cream,
- a handful of raisins,
- a handful of all nuts,
- ¼ tsp. vanillin or 10 grams of vanilla sugar

Step-by-step recipe for making cottage cheese Easter with raisins

We drive the eggs into a stainless or enamel ladle.

Add sugar, sour cream and vanillin to them.

Cook the egg mixture in a water bath for 5 minutes.

Add raisins and nuts to the cottage cheese. Pour in the egg mixture there.

Using a blender, make the curd mass homogeneous.

Then put the mixture into a plastic mold, which we cover with slightly moistened gauze.

We put something heavy on top and leave Easter for a day in a cold place.

Every other day, remove the mold and gauze from Easter.

We decorate the resulting Easter cottage cheese with raisins with sprinkles.

Yulia M. shared her recipe for Easter cottage cheese with raisins.

5 recipes for the most delicious cottage cheese Easter

Orthodox Christians have different recipes for making Easter, but usually it must be a mass of cottage cheese, made in the form of a cone or pyramid.

In addition to cottage cheese, the traditional Easter recipe contains eggs, sour cream, candied fruits, various spices, raisins, etc. Today, there are several varieties of delicious Easter recipes: raw, baked and custard, partly or even completely.

Classic recipe for cottage cheese Easter with raisins

We will need:

0.5 kg cottage cheese
400 g sweet sand
300 g
sour cream 250 g butter
4 yolks
almonds raisins
vanilla
lemon
zest
a few threads of saffron

Production:
Moisten clean gauze with water, squeeze firmly and line a colander with it in two layers. Place the cottage cheese in a colander, smooth it out, and cover with the ends of the gauze. Place a small flat plate on top and place pressure - for example, a jar of water, or a bowl with a lid. Place this entire complex system in a bowl (the whey will drain) and put it in the refrigerator for a day. The next day, when all the products have been purchased and prepared, you can begin production.

Grind the saffron with a pinch of sweet sand into dust. Wash and dry the raisins. Chop the nuts with a knife. Rinse the lemon with a brush and remove the zest.

Rub the cottage cheese through a sieve twice.
It is more convenient to do this with a wooden spoon. I don’t recommend grinding through a meat grinder - the curd mass will become viscous, and we need to add tenderness. Separate the yolks from the whites and carefully grind with half the sweet sand.
Grind soft butter with 2nd half of sugar. Combine all ingredients and stir until smooth.

Line the mold (pasochnitsa) with damp, unstained gauze and transfer the curd mass.
Tap the mold on the table - this will remove any air bubbles and the curd will lie more evenly. Cover with the ends of gauze, try to put a little pressure on top and put it in a cold space. If you don’t have a bean bag, don’t worry, you can put the cottage cheese, for example, in a colander. This does not affect the taste of Easter at all.

Curd Easter with orange jelly and Cahors sauce

Ingredients:
vanilla sugar – 1 tbsp.
l. egg – 1 pc.
orange zest – 1 tbsp.
l. sugar – 5 tbsp.
l. fat cottage cheese – 800 g
reddish Sicilian oranges – 4–5 pcs.
cream 30% fat – 500 ml
gelatin – 20 g

For the sauce,
cinnamon – 1 stick
small sugar – 1 cup
Cahors – 2 cups
cloves – 2-3 buds

Preparation
For Easter, rub the cottage cheese through a sieve, mix with zest and vanilla sugar, cool for 30 minutes. Pour 10–12 g of gelatin into 4 tbsp. l. cool water, let it swell for 10 minutes. Mix cream and sugar with gelatin, bring to a boil over low heat until the gelatin is completely dissolved. Strain through cheesecloth, add the egg and beat. Whip the cooled cottage cheese quickly and, with continuous stirring, pour the warm creamy mixture into it. Rinse the clay or silicone mold with cool water, place the curd mass in it, smooth the top and refrigerate for 6–8 hours.

Squeeze the juice out of 2 oranges, carefully peel the others, removing the snow-white fibers from the pulp, and cut into thin circles. Dry any circle with a cardboard towel to remove excess juice. Mix the remaining gelatin, 100 ml of cool water and orange juice, let the gelatin swell, then heat the mixture to a boil. Cool, but do not let it harden. Remove the curd dessert from the mold and cut it crosswise into three equal parts with a damp, hot knife. Return the layers to shape, layering each layer with orange circles. The top layer should be orange. Pour the prepared jelly over the dessert. Return to refrigerator for 1-3 hours. For Cahors sauce with sugar, broken cinnamon and cloves, stirring, bring to a boil, cook over medium heat until slightly thickened, 5-10 minutes. Cool to room temperature. Serve with Easter.

Cottage cheese Easter for children - with bananas and condensed milk

Will come in handy:

450 g low-fat cottage cheese,

250 ml cream 10% fat,

can of whole condensed milk,

1 sachet of gelatin (25 g),

2 tablespoons sugar (preferably coffee),

Preparation:
Pour the cream into a saucepan and heat slightly. When they become warm, pour 60-70 ml into a glass, add gelatin there and leave to swell. Meanwhile, add sugar to the remaining cream and bring it to a boil (but boiling is not allowed, allowing foam to form). Remove the saucepan from the heat, pour the swollen gelatin into the cream and mix well. Pass the cottage cheese through a sieve and place in a blender. Add condensed milk into the cottage cheese in portions, in three batches, stirring each time until the mixture is homogeneous. Then pour in the cream and gelatin, beat well, add the bananas cut into slices, stir gently, place in a bowl and place in a cold space.

Regular Easter cottage cheese with raisins: recipe with step-by-step photos