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.

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.

The finished cottage cheese Easter needs to be cooled, decorated to your own taste, for example, with glaze, or you can even simply sprinkle with sweet powder, and serve.

Culinary recipes and photo recipes

Easter baked cottage cheese

On the bright Easter holiday, there must be Easter cottage cheese on the table. Warm, sweet, savory and fragrant, it is prepared in different ways: some make it custard, others bake it. In addition to butter, eggs and sugar, you can add raisins and candied fruits, lemon or orange zest, cinnamon, etc. to Easter cottage cheese, the choice is limited only by your imagination. We offer you a successful and easy recipe that will definitely make you a delicious Easter dish, and besides, it can be given to children.

Ingredients for making cottage cheese baked Easter:

granular cottage cheese – 500 g
chicken egg – 5 pcs.
butter – 50 g
granulated sugar – 150 g
raisins – 100-150 g
vanillin – 2 g

Recipe for making cottage cheese baked Easter:

Because the Easter recipe uses raisins, they need to be prepared in advance. Wash it with cool water, and then pour boiling water for 10-15 minutes, you can cover the dishes with a lid.

While the raisins are brewing, prepare the Easter base. In a deep bowl, beat sugar and 5 chicken eggs with a whisk. You may not need to achieve complete dissolution of all grains.

Then add cottage cheese to the egg foam, pour in the melted butter and dump out the raisins (drain the water first).

At this step, it is important to stir the base until smooth; the cottage cheese must be thoroughly ground using a fork or potato masher. At first, the base will seem watery to you, this is due to the huge amount of egg foam, but don’t worry, this will not affect the final result. This “liquid” will give juiciness to Easter.

Line a suitable pan with parchment and grease it with butter. Fill the mold halfway with cottage cheese, because Easter will grow when baked. The top of the cottage cheese Easter can be greased with yolk to create a golden brown crust, but if you plan to decorate the top with sauce or egg white, then you can do without the crust and not grease the top with yolk. Bake the cottage cheese Easter for 1 hour at 200C.

It is best to remove the cooled Easter from the oven so that it does not “fall off.” Therefore, after turning off the oven, do not open the doors for about an hour.

You can decorate Easter with whipped egg whites or fruit syrup and special Easter sprinkles. Baked cottage cheese Easter is ready!

Cottage cheese Easter in the oven - 3 recipes for fluffy baked Easter

As you may have guessed, I am not of the Orthodox faith, but the approaching Easter and the end of Lent sparks my curiosity based on the beliefs of proper nutrition. Agree, when you lose several kilos during a post, and then gain them back over the next few days, it becomes very disappointing.

Do you understand that the classic Easter dishes - eggs, Easter cakes and Easter cottage cheese - are almost a perfect menu for weight loss. In the morning we recharge ourselves with rich Easter cakes, getting the necessary fats and a huge amount of carbohydrates, in the afternoon we get a portion of protein from eggs, and in the evening we have a light dinner of Easter cottage cheese. The main thing is to observe moderation in everything and Easter can be celebrated “without loss.”

Now I would like to offer you several recipes for making baked cottage cheese Easter.

Content:

Absolutely, there are 3 types of making this dish: with raw cottage cheese, custard and cooked in the oven. The last one is prepared the fastest and easiest, and that is why I want to start my selection of recipes for Holy Easter with it.

Lush cottage cheese Easter in the oven

If this is your first experience making baked Easter, then start with this recipe. A minimum of ingredients will not allow you to make any fatal mistakes.

https://youtu.be/uwz9tGUVGJ8

Ingredients:

300-400 g cottage cheese
3 tbsp sugar
2 testicles
5-10 g butter
Zest of half a lemon
A pinch of vanillin
Decorative sprinkles

Recipe for baked Easter cottage cheese with semolina

If you add semolina to the previous recipe, then mixed with eggs and cottage cheese, it will swell and the paskas will turn out even more fluffy.

I offer a recipe using as much as 2 kg of cottage cheese to prepare a lot of little beads with which it is very comfortable to go on a visit.

https://youtu.be/0UB43G1eQWU

Ingredients:

2 kg cottage cheese
5 whole eggs and 5 yolks
Vanillin – 2 packs of 6 g each
Raisin
1.5 cups sugar
0.5 cups semolina
1 tsp without a mountain of salt
Butter

The size of the glass used in the recipe is 250 ml

Manufacturing:

1. Combine cottage cheese in one deep saucepan with eggs, sugar, salt and vanilla. Stir until smooth. If the cottage cheese is dry and grainy, then you need to beat it with a blender. But it’s easier and natural to use soft homemade cottage cheese with a fat content of 5-9.

https://youtu.be/0UB43G1eQWU

2. Pour semolina into the resulting curd mass and mix again until it is completely dissolved.

https://youtu.be/0UB43G1eQWU

3. Lastly, add raisins soaked in hot water and mix for the last time.

We choose the amount of raisins independently, based on our own preferences.

4. Place the curd dough into suitable small molds greased with vegetable oil and add a small piece of butter on top of each filled mold. Fill the molds almost to the brim, leaving almost half a centimeter on top for rising dough.

https://youtu.be/0UB43G1eQWU

5. We send the paskas to bake in the oven, preheated to 180 degrees for 20-25 minutes until golden brown, and at this time we prepare the fondant for decoration.

To do this, take the remaining whites from the 5 yolks used in the dough and beat them with a mixer until stable snow-white peaks appear. Then add sugar at the rate of 1 tbsp. sugar for 1 egg white and beat again. The fondant is ready.

https://youtu.be/0UB43G1eQWU

6. All that remains is to grease the baked goods with fondant and sprinkle them with sprinkles. Baked cottage cheese Easter is ready.

https://youtu.be/0UB43G1eQWU

Video on how to make Easter cottage cheese with raisins

Well, another recipe for making in the oven, in which sour cream and butter are used to make the dough. Not the lowest calorie, but very tasty method.

That's all the recipes that I wanted to show you now. If you are going to cook Easter cottage cheese for the first time, then start with 1 of them. And next time we will talk about how to prepare cottage cheese Easter without baking from raw cottage cheese. And don’t be fooled by the fact that you don’t need to bake anything - this is a completely different process and it’s more complicated than ordinary baking.

Well, that's all for now, thanks for your attention.