Cottage cheese Easter cake without baking. The best recipes for Easter cottage cheese Easter cottage cheese recipe classic without

02.02.2024

Hello!

The bright holiday of Easter is coming soon. And it wouldn’t hurt to prepare for it. For example, decide what to cook. As is customary, the first thing that comes to mind is Easter cakes, Easter cottage cheese and Easter eggs. In previous articles I talked about, and. We will create a work of art, or rather, we have a main mission ahead of us. Prepare royal cottage cheese Easter. A truly simple dish.

List of Easter recipes in the article:

Easter is another reason to treat yourself to something delicious. We continue Easter week. And today we have a classic in Easter cooking - Easter cottage cheese.

Step-by-step recipe with photos of Easter custard

Today we will cook something not quite classic. How do you usually prepare? Everything is mixed and pressed into a mold or beaker. And we’ll talk about custard. We will heat the mixture. In other words, let's prepare a royal Easter.

Now let's see what we need:

Cottage cheese - 500 grams
Butter, sugar and sour cream - 100 grams each
Chicken eggs - 2 pieces
Almond feathers - quantity as desired
Lemon zest - just a little
Vanilla sugar - 1/2 teaspoon

To form:

Pasochnitsa
Gauze

This is what the beekeeper looks like. It can be made from different materials: plastic, wood and metal. But the most accessible and cheapest option is made of plastic. There are rivets along the edges. By relaxing them, you can easily remove the cooked product.

Let's start the cooking process:

1. Let's start with the main ingredient. The cottage cheese must be passed through a sieve. You can use a blender. It does not need to be a small, tiny crumb.

We need the most dry and crumbly cottage cheese. If you purchased a watery one, it is advisable to squeeze it thoroughly. You can put it in a sieve and put something heavy on top. And under the weight, excess moisture will disappear. You can use gauze, but this depends on your physical strength. Do as you please.

You can skip it twice. It's better to use a homemade product. And the fatter it is, the tastier it is. In this case, we have almost fat-free, but we will add sour cream.

We missed it twice. Look how finely dispersed it turned out. Of course, it’s a little difficult to wipe the first time, but the second time it’s easier. Let's put it aside for now.

2. Now let's deal with the liquid part. Take a small saucepan. In the future, we will heat the resulting mixture in it. Add butter, sugar and beat gently.

4. Now pour out the cottage cheese. We do it carefully, otherwise it has the property of scattering to the sides. And add sour cream. Mix everything thoroughly. You can even use a mixer until smooth.

5. Now place the saucepan on the stove and turn on medium heat. We'll heat it up. We want the whole mixture to heat up, but not boil.

The main thing is to stir frequently while heating so that nothing sticks to the bottom. So that the whites do not curl and form a crust.

Over time, the mass will become thinner because the butter will melt. But then we cool it and it will thicken back. So don't be alarmed if everything starts to turn liquid. Just keep stirring and when it boils, remove from the stove. You can tell by the first bubble. As soon as it starts to gurgle, immediately remove from the heat.

Cool the prepared curd mass

6. It will be necessary to build a small structure. You just simply need to take a larger pan. Pour cold water into it. And we already put a small one in it. If it reaches the bottom, then place a cloth between them. This is done so that it gradually cools down. At the same time, you continue to stir.

7. Now add vanilla sugar. Mix again. Once it cools to room temperature, you can add additional ingredients. Such as dried apricots, raisins, etc., but first soak them in boiling water. To become soft.

In our case we use almonds. Grind them to fine crumbs. To keep them soft, you need to soak them in cold water. Throw the chopped nuts into the curd mass.

8. And we need a little lemon zest. Using a fine grater, remove the top layer of lemon peel. And pour it into a saucepan. Stir and place in the refrigerator, but not for long. Just to thicken it up a little.

You can use a regular sieve instead. Excess whey will drain through the holes. Cover the sieve with gauze. And on top is a plate, and a small weight on the plate.

But we take the beekeeper. Wet the gauze in water, it should be wet. So that it does not stick to the cottage cheese. it needs to be smoothed out as evenly as possible. We want everything to be beautiful. And load the resulting mass. You need to fill it to the very top.

10. And when all the cottage cheese is immersed, cover the top with gauze. We just tuck in the ends.

11. Now place the mold in a pan for greater stability. We place a plate on top and a small weight on it. This design needs to be stuffed into refrigerators or any cool place. 12 hours is enough.

12. The night has passed. Can get our product. A lot of liquid had accumulated in the pan and was draining from the curd mass. It's time to extract.

We bend the gauze. We level the bottom a little for more stability. Place the wide edge on a plate. And we loosen the rivets and raise the bezel.

Carefully remove the gauze. Trim the edges.

13. And decorate with colorful sprinkles. You can color with food coloring. Special pencils are sold. I keep them in a glass of warm water to make them thinner.

Custard cottage cheese Easter is ready. Look how beautiful she is. At the same time, you want to eat it and not destroy the work of art.

Classic cottage cheese Easter without baking

So, now let's look at another simple recipe. It gets ready a little faster than the Passover described above. Therefore, you can prepare a very tasty product without much effort.

Below you will see photos that clearly show that cooking is very simple and literally takes just a few steps. First, let's look at what products you will need.

Cooking steps:

1. For the Easter cake, take fat cottage cheese. It needs to be rubbed through a sieve so that there are no lumps. Let's prepare a bowl. We put a sieve on it. And with the help of a spoon we begin to press it through the sieve. As described above, you can skip it twice to make the cottage cheese more tender and airy.

We just lay out a little at a time to make it easier to push through. This way we skip all the cottage cheese.

2. Now we have finished grinding. Now add the next ingredient: add butter. And start kneading until smooth. This is the most important point. At each step we will mix thoroughly until smooth.

Just take the butter out in advance so that it melts to room temperature. This will make it easier to mix.

3. Add sour cream. We repeat the procedure as with butter.

4. Add vanilla and simple sugar. Mix slowly so as not to scatter the ingredients. The mass is ready.

5. Now take another bowl. And put 1/3 of the curd mass into it.

6. And we will put dried fruits in this bowl. They must first be soaked in hot water for 20 minutes. And add half a teaspoon of cocoa there. Mix everything.

7. Everything is ready for us to form. Let's get started.

Forming the product

8. Now take the mold. Above you can see what it looks like. Place the sharp end on a plate. And cover the inside with gauze.

9. We begin to lay out the curd mass. The first layer is white. Gradually transfer it to the mold, while compacting it. The layer will consist of one tablespoon, as shown in the picture below.

10. Second layer of dark mass. And so we alternate white, dark, white, dark. The layers are approximately 1 centimeter high. And cover everything on top with a white mass.

11. Now we have filled out the form. Now we close the top with the edges of the gauze.

12. We install oppression on top. In other words, a small plate. And put it in the refrigerator for 10-12 hours.

13. Time has passed. We take our mold out of the refrigerator. During these 12 hours, the serum was drained twice. Even now there is a small amount of whey on the plate. Next, remove the gauze from above. Turn over and place on a flat plate. Now we remove the form itself. It can be removed quite easily by simply loosening the rivets on the sides.

And carefully remove the gauze without sudden movements, smoothly.

14. Now you're done. You can decorate with colored crumbs or food coloring. How easily and simply we created a work of art.

Cooking baked

Another version of cottage cheese Easter. Here we will bake it in the oven. I'll be brief this time as the recipe is simple. This process requires additional ingredients. Let's look at the list.

Products we will use:

Cottage cheese and flour - 1 kilogram each
Chicken egg - 3 pieces
Sugar - 1.5 kilograms
Salt - a pinch
Slaked soda with vinegar - 1/2 teaspoon
Vanilla - 2 pieces
Butter - 250 grams
Raisins - 300 grams
Marmalade - 200 grams

Let's get started (brief overview):

1. Mix all ingredients. You can soak the raisins in hot water, but be careful not to over-soak them. Literally 10-15 minutes. And it will become softer.

Just take the butter out first so that it melts to room temperature. Or melt over low heat.

You should end up with a curd mixture like this. The result is a thick dough.

2. Now put it in paper molds. These are Easter specials. You can buy them in the store.

The molds are always filled 2/3 full, since during baking it rises due to the soda. Don’t forget, otherwise they won’t turn out beautiful. See photo below as an example.

3. Place in an already preheated oven at 160-200 degrees. I would like to point out one point. The recipe calls for a large amount of sugar. Don't be afraid of him. It will turn out very tasty.

How to determine when it's ready?

As they say, appearances can be deceiving. Even if a crust has formed on top, the Easter may still be raw inside. Readiness is determined in a very simple grandmother's way. Take an ordinary match and pierce it. If the tip is raw, it means it's not ready yet. It will need additional support in the oven.

A little advice. If you see that a crust has formed on top, but Easter is not ready yet. And you don't want the top to burn. You can cover the top with foil or moisten the parchment with vegetable oil and cover the top as well.

How to prepare, remove from the oven. Look how beautiful and delicious it turned out.

You can cover the top with icing mixed with beaten egg white. And sprinkle with colored crumbs. The store already sells ready-made glaze.

Or beat egg whites with sugar. This is the easiest way.

Video of making royal cottage cheese Easter

Dear reader! Here we have looked at several ways to prepare cottage cheese Easter. We looked at each moment step by step with photos. They turned out very tasty, beautiful, appetizing and aromatic.

Thank you for your attention. Give it a rating or like. I look forward to your comments. Share how you did it. This is very important for this. You can leave your suggestions for improving the recipes this way.

Every year we bake Easter cakes in the oven. But not everyone knows how to cook Easter from cottage cheese. It turns out very tasty, tender and resembles a cottage cheese dessert. It is prepared very simply and quickly, in almost 10 minutes, the rest of the time it will be in the refrigerator. You can see the whole process in step-by-step photos. As a filling you can add: nuts, dried apricots, candied fruits, chocolate. I decided to put only raisins and candied fruits.

There are different recipes for cottage cheese Easter: custard, without baking and which requires baking in the oven, without eggs, with gelatin. Each option has its own characteristics and secrets; you will like my Easter recipe from cottage cheese for its simplicity and taste. After all, all we need is to combine all the ingredients together and put it in the refrigerator to harden. The result will exceed all your expectations and will charm you and your guests with its taste.

The height of my mold is 12 cm, for a volume of about half a kilogram of cottage cheese.

And if you want to bake a traditional one, then use this proven recipe.

Ingredients

Cottage cheese – 500 g.
Butter – 100 g.
Sugar – 0.5 cups
Sour cream – 5 tbsp
Candied fruits – 60 g.
Raisins – 30 g.

How to cook Easter cottage cheese recipe with photo

We buy homemade fatty cottage cheese or store-bought. If you took homemade, then pass it through a meat grinder so that it is homogeneous and without grains, or you can beat it with a blender. We decided to take a store-bought one, then just grind it with a spoon to achieve a soft, plastic mass.

Add sugar and sour cream, stir with a spoon several times so that the sugar can dissolve. The curd mixture will turn out liquid, don’t be afraid, with the addition of butter, it will become thicker.

You can take softened butter or melt it a little in the microwave, as I did. Add it to the curd mass and mix.

This is the curd mixture I got. Don't be afraid that the consistency is a little sparse. Easter will harden under pressure and keep its shape.

At the end, add pre-soaked raisins and pieces of multi-colored candied fruits, mix. If you don't like them, you don't have to add anything at all.

Forming Easter

Now the most important process is formation. We will need a form for cottage cheese Easter and gauze. You can buy gauze at the pharmacy, it is easier to use than a simple bandage, I used a bandage. Take the form and put the gauze folded in half. Place it so that the bottom is closed and the ends must hang down. After all, we must also close the top.

Then, using a spoon, transfer the cottage cheese into the mold to the very top of the mold. Use a spoon to compact it.

Cover the top with gauze.

Now take a liter jar, fill it with water and close the lid. We place it like a press. There must be a bowl under the mold, because the whey will drain. I leave it for 2 hours at room temperature to constantly drain the whey and only then put the Easter in the refrigerator for at least 8 hours, and preferably for a day.

We put our plastic pyramid on its side and open the wall. Then, turn it upside down and remove the gauze.

How to decorate

Place the cottage cheese Easter on a flat dish and decorate the top with candied fruits. You can also sprinkle with confectionery sprinkles, grated chocolate, pour chocolate fudge over the top, or place orange slices on the walls.

This is the cut curd cake we got, this amount is enough for 4-6 people.

This Easter recipe turns out to be very tasty and tender; it can replace any dessert or cake on equal terms. Bon appetit!

The taste of the dessert depends on the quality of the cottage cheese. It should be fresh, not sour, not dry.
Instead of sugar, you can use powdered sugar if you are afraid that there will be grains.
Instead of candied fruits, you can add: poppy seeds, nuts, fruits, lemon or orange zest, chocolate, condensed milk.
It is better to take whole and large gauze, because threads can fly off the bandage. You can also replace it with cling film, but you need to be careful with it, because the whey will not be able to drain.
If you don’t have a special bean bag, you can use a colander.
So, you have learned all the secrets: how to make Easter from cottage cheese, I hope you like the result!

On the eve of the most sacred holiday - Christian Easter, most people in the circle of family and friends prepare for the celebration of this great holiday - they paint eggs, bake Easter cakes and, of course, prepare cottage cheese Easter, which, along with other attributes of the festive table, personifies the resurrection of Jesus Christ.

“Milky thickened” is another name for Easter in Church Slavonic. This name can be interpreted as follows: when Moses, at the behest of God, led the Jews from Egyptian slavery to the land where “milk and honey” flowed to continue the free race. So milk and honey became a symbol of endless joy. Cottage cheese is one of the best products that can be made from milk.

Easter, according to tradition, should be in the shape of a truncated pyramid, prepared in a wooden Easter bowl. According to one version, this form personifies Heavenly Zion, the unshakable foundation of the “New Jerusalem”. And this cottage cheese dish means Easter fun and the sweetness of heavenly life. And another version says that the shape of Easter repeats the shape of Mount Golgotha, on which the Son of God was crucified.

The Easter decoration must contain the letters ХВ - Christ is Risen! The sides are decorated with sprouts and flowers - a sign of the miraculous Resurrection of Jesus, as well as a Cross and a spear - a sign of the torment of Christ on Good Friday.

In this article we will try to consider several options for preparing custard and raw curd paskas.

Basic tips for making cottage cheese Easter at home:

It is better to use fresh cottage cheese with a high fat content of 5-9%.
In custard paska recipes, you should never bring the mixture to a boil.
The bean bag must be covered with damp gauze, folded in two, or better yet, three layers.
It is necessary to place a deep container under the beaker, as the whey will drain from it.
If you don’t have a bean bag - a special form for making bean paste from cottage cheese, then you can use a colander.
Before adding raisins, they must be washed and dried. It can also be soaked in aromatic alcohol, this will make the dish even more delicious.

Tsar's Easter according to a simple, classic recipe

Royal Easter is one of the most popular on the holiday table. There are several cooking options, but we’ll talk about recipes for custard and raw Tsar’s Easter.

Why is it called “Tsarskaya”, you ask, because previously only the royal nobility could afford to use dried fruits and nuts in the preparation of paska. Poor people simply prepared it from cottage cheese.

We will need:

cottage cheese – 500 g;
butter – 100 g;
sour cream – 2 tablespoons;
yolks – 2 pcs;
sugar - half a glass;
vanilla sugar – 1 teaspoon;
raisin.

Preparation:

Cottage cheese, ground through a sieve, is more airy and tender.

Remove the oil before you start cooking.

Tsarskaya raw without cooking

This recipe describes how to make raw Easter without cooking, and it contains raw eggs, so it is necessary that they are fresh and preferably homemade.

We will need:

cottage cheese – 500 g;
cream – 1 glass;
yolks – 3 pcs.;
sugar – 1 glass;
butter – 200 g;
raisins and candied fruits.

Preparation:

Grind the cottage cheese through a sieve to obtain a soft, homogeneous consistency.
Mix softened butter with sugar.
Add raw yolks to the butter. Mix everything well.

Wash the eggs and only then break them, separating the whites from the yolks.

Cottage cheese Easter without baking with chocolate and nuts

Chocolate lovers will love this Easter. It will definitely become a decoration for the holiday table, because it looks very beautiful and unusual, and the taste is simply incredible. After all, it combines milk and bitter chocolate, and with the addition of nuts... This recipe is worth trying and rating. It's just a pleasure!

We will need:

cottage cheese – 500 g;
eggs – 3 pcs;
sugar – 150 g;
cream 20% - 200 ml;
butter – 100 g;
dark chocolate – 50 g;
milk chocolate – 50 g;
coconut flakes - 2 tablespoons.

Preparation:

Recipe for raw cottage cheese Easter with condensed milk without eggs

Easter with condensed milk is the easiest delicacy to prepare without cooking. It does not use raw eggs, and the list of necessary ingredients itself differs from other recipes in its size. It contains only 3 product names!

We will need:

cottage cheese – 600 g;
condensed milk with sugar – 1 can (380g);
candied fruit.

Preparation:

Easter creme brulee with Filevo ice cream

Easter based on cottage cheese and ice cream is very unusual, tasty, with a delicate creme brulee taste. The kids will definitely like it. You can use not only creme brulee flavored ice cream, but also ice cream and other flavors.

We will need:

cottage cheese – 400 g;
ice cream – 250 g;
butter – 50 g;
sugar – 5 teaspoons;
1/3 part lemon;
raisins, nuts.

Preparation:

Cottage cheese Easter on boiled yolks

An interesting recipe using boiled eggs, ideal for people who are afraid to add raw eggs to their dishes. In addition, boiled eggs give Easter even more tenderness and airiness.

We will need:

cottage cheese – 400 g;
boiled yolks – 5 pcs;
sugar – 100 g;
butter – 120 g;
fat sour cream (more than 20%) – 100 g;
dried fruits.

Preparation:

Easter from cottage cheese without eggs with gelatin

Easter with gelatin is very easy to prepare. Its advantage is that you don’t have to have a pastry case; you can fill any molds you have with the curd mass. There is no need for the whey to drip off since the gelatin already sets well and holds its shape.

We will need:

cottage cheese – 600 g;
gelatin – 20 g;
sour cream – 125 g;
powdered sugar – 1 cup;
butter – 50 g;
cream – 30 g;
vanillin;
salt - a pinch;
candied fruit.

Preparation:

You can use sour cream and cream of any fat content.

Then add vanillin and mix again.
Now it’s the turn of gelatin, which can already harden during this time. If the gelatin has frozen, then it must be heated in the microwave or on the stove.

Never bring gelatin to a boil.

If you use molds, simply fill them with curd mass and put them in the refrigerator.

Cottage cheese Easter with cream with raisins and dried apricots

Custard Easter made with cream and dried fruits turns out very tender with an incredible creamy milky aroma. Very tasty and easy to prepare!

We will need:

cottage cheese 9% fat – 500 g;
cream – 125 ml;
yolks – 2 pcs;
sugar – 150 g;
butter – 100 g;
dried apricots and raisins – 50 g each.

Preparation:

Make sure to rinse the dried fruits before adding them.

Video of making Easter from cottage cheese according to Yulia Vysotskaya’s recipe

I also suggest you watch a video of making creamy Easter from cottage cheese.

I hope these simple recipes will help you, because now you know how to make Easter from cottage cheese at home. Easter prepared with your own hands fills all loved ones with love and warmth who will gather at one common table on the sacred holiday. Peace to you and good health!!!

For the bright holiday of Easter. What to prepare for the table, how to prepare homemade Easter without baking - we’ll find out today.

In case you didn’t know, let’s clarify: classic cottage cheese Easter is a special dish made from cottage cheese, which is prepared only once a year - on Easter. The custom of preparing cottage cheese Easter without baking is known in the central and northern regions of Russia, while in the south of Russia and Ukraine it is called Easter or Paska. By the way, one of the most popular recipes remains the option of cooking at home.

The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, to prepare cottage cheese Easter at home according to the very first recipes, a special collapsible wooden mold was used - a pasochnitsa. Today bean bags can be found on the open market and made from different materials.

Classic recipe for "Royal" Easter (cottage cheese)

The most important dish of the festive Easter table is Easter. Read the recipe for the classic cottage cheese Easter "Tsarskaya" on WANT.ua

What we need:

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 teaspoon vanilla extract)
raisins - 80 g
nuts (almonds or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.

Classic recipe for "Royal" Easter (cottage cheese): how to cook

To prepare the classic royal Easter: rinse the raisins, pour boiling water over them and leave for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can mince it 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).

Tip 1. At first it will be thick, but the more you heat it, the more liquid it will become - this is normal.

Tip 2. There is no need to boil the curd mass for classic Easter, you just need to bring it to the point of boiling.

When the first signs of boiling appear, remove the pan from the heat, place in a bowl of cold water (you can add ice cubes to the bowl) and stir until completely cooled. Place the cooled curd mixture in the refrigerator for 1-2 hours until it thickens.

Add raisins, nuts to the cooled curd base of the “Tsarskaya” curd Easter and mix well. Cover the bean bag with gauze soaked in water and folded in 2 layers. Place the curd base for the recipe in a pan.

Tip: instead of a bean bag, you can put the curd mass for Easter in a sieve or use a new flower pot (with holes in the bottom of the pot).

Fold the edges of the gauze, press down the Easter with pressure and put it in the refrigerator for 1-2 days. The beaker needs to be placed in a plate so that the whey can drain into it.

Recipe for classic cottage cheese raw Easter

cottage cheese - 500g
butter - 200g
sugar - 1 glass
cream - 1/2 cup
egg (yolk) - 2-3 pcs.
raisins (seedless), almonds (chopped) - 1 tbsp each.
candied fruits, cardamom (ground), vanillin - to taste

So, how to prepare cottage cheese Easter: Grind the butter and sugar until white, adding the yolks one at a time. Grind the mixture until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed orange peel or grated lemon zest, twice rubbed through a sieve.

Mix thoroughly, add whipped cream, mix from top to bottom, fill a bowl lined with slightly damp gauze with the mixture, cover with a saucer, apply light pressure, and put in the refrigerator. Also very much appreciated among our readers, which will undoubtedly decorate your Easter table even more.

Recipe for delicious cottage cheese Easter without eggs (with strawberries)

cottage cheese (fat content 9%) -450g
sugar - 120g
butter - 100g
salt - 1/4 tsp.
lemon (zest) - 1/2 pcs.
dried strawberries - 130g
vanilla essence - 1/2 tsp.

To prepare cottage cheese Easter without eggs: Place fresh cottage cheese in cheesecloth, tie a knot and hang it over the sink to drain the whey. After this, rub the cottage cheese through a sieve to make the finished curd mass softer.

Grind dried strawberries in a blender. You will get a homogeneous viscous paste. Grind the softened butter to the consistency of sour cream, add sugar, salt, lemon zest and vanilla essence. Using a mixer, knead into a homogeneous light mass.

Transfer the whipped butter with sugar into a bowl with cottage cheese. Gently, moving the spoon from bottom to top, mix the cottage cheese with butter. Now you can add strawberries and mix again so that the berries are evenly distributed in the curd mass.

Transfer the curd mass for Easter into a bowl lined with gauze, place under a press and put in the refrigerator overnight. If liquid forms on the plate with Easter, drain it. In the morning, turn the bean bag over onto a plate and remove the gauze. See also at WANT.ua for family and friends.

Another of the most delicious traditional dishes, which is prepared only once a year, is cottage cheese Easter. A delicious dessert with deep religious meaning. Its shape resembles the Holy Sepulcher, in the form of a truncated pyramid. To prepare it, use special tablets or a plastic mold with the inscription on the sides “XB” - Christ is Risen.

The first time I tried delicious cottage cheese Easter was in my childhood with an old lady I knew, a student at the Institute of Noble Maidens and a wonderful housewife. I was so amazed by the extraordinary taste of this dish that, when I grew up, I began to try different recipes for its preparation.

Later I realized why this dish turns out delicious - butter, cream, eggs, sour cream, raisins, candied fruits, poppy seeds or even honey are added to the cottage cheese. With such a set of various additives, the dish is just right for a holiday. There are a great many recipes, and each housewife adds her own “zest”. Easter is prepared both custard and raw, without baking. Today we will look at several interesting recipes for raw Easter, which is easier and faster to prepare than custard.

In principle, Easter cannot turn out tasteless. But personally, I didn’t immediately get a beautiful and elastic shape of the curd mass.

To ensure that you have a fragrant, beautiful and delicate dessert the first time, use these useful tips.

Use the freshest ingredients possible, especially for no-bake Easter.
Buy full-fat cottage cheese - 9%, it is better to take sour cream at least 20%, cream at least 30%, and butter - at least 82.5%.
If you are preparing homemade cottage cheese, be sure to put it under pressure for several hours to remove excess liquid. The cottage cheese must be dry, otherwise the pyramid will fall apart.
Be sure to rub the cottage cheese 2 times through a sieve or beat with a blender until smooth. There should be no grains, then the dessert will turn out tender.
Remove the eggs and butter from the refrigerator in advance, they should be at room temperature, and if you use cream, then cool them, on the contrary.
To add a special taste, add vanilla, raisins, dried cranberries, candied fruits, poppy seeds, cocoa or nuts to the cottage cheese.
If you want to get an appetizing golden color, add a little turmeric to the curd.
Press the curd mass tightly into the pan, and place pressure on top. Place the pan on a plate and periodically drain the whey that will be released from the curd. Leave it like this overnight, or even better for 10-12 hours.
If you are preparing a custard dessert, then it is better to brew the ingredients in a water bath, without bringing it to a boil.

Now choose a recipe and good luck!

Classic cottage cheese

Classic Easter is made from homemade cottage cheese. I confess to you that I use store-bought, but rather fatty cottage cheese. We all know that tasty (but not dietary) dishes come from fatty foods. Preparing such a festive dessert is quite simple, without cooking.

We will flavor any Easter with ingredients such as nuts, raisins, and dried fruits. They will give our dish a whole palette of different tastes.

We will need:

cottage cheese - 800 gr.
butter - 100 gr.
sour cream - 130 gr.
powdered sugar - 150 gr.
dark raisins - 100 gr.
light raisins - 100 gr.
dried apricots - 100 gr.
walnuts - 100 gr.
vanilla sugar - 1 tsp.

Cut dried apricots into small pieces.

Place in a deep bowl, add raisins, pour boiling water and leave for 20 minutes. During this time, the dried fruits will become soft and fragrant.

It is advisable to rub the cottage cheese through a sieve or mince it through a meat grinder. There is a more modern way - grind the cottage cheese using a blender.

Add softened butter, sour cream, powdered sugar and vanilla sugar to the grated cottage cheese. Mix everything well.

Keep the butter at room temperature until it softens before cooking.

We drain the water in which we soaked the dried fruits, and place the raisins and dried apricots on a paper napkin. Dry them a little, and only then add them to the main dish. Mix the whole mass with raisins and dried apricots.

We cover the Easter pan with clean gauze folded in two layers. Spread the gauze well over the sides and leave the edges protruding. Place the curd mixture into the mold and compact it quite tightly so that there are no voids.

Cover the top with gauze and place some weight. The most convenient way is to cover it with a plate and place a jar of water on top. The liquid from the cottage cheese must come out, then the Easter will retain its shape. Leave it like this overnight in a cool place. Then turn the mold over and carefully remove the mold and gauze.

Easter is ready, store it in a cool place until the start of the meal.

"Boyarskaya" with cream

Truly boyar Easter, with delicate cream, sweet and very tasty. It's easy and quick to prepare. Almonds, candied fruits and raisins give this dish a truly rich taste.

We will need:

cottage cheese - 500 gr.
butter - 200 gr.
cream 30% - 0.5 cups
sugar - 1 glass
egg yolks - 2-3 pcs.
raisins - 1 tbsp. l.
almonds - 1 tbsp. l.
candied fruits - 1 tbsp. l.
vanilla sugar - 1 tsp.
cardamom to taste

Grind the softened butter with sugar until white and add the yolks. Grind until the sugar is completely dissolved.

Add vanillin (vanilla sugar) and cardamom to this mass.

Grind the cottage cheese through a sieve or grind with a blender until smooth. Try to grind until the lumps disappear.

Add raisins, almonds and candied fruits.

Whip the cream until fluffy and add it to the curd mass. Stir everything thoroughly, trying to mix from top to bottom. The result is a tender and homogeneous curd mass.

We put it in a mold, which we first cover with two layers of gauze. Be sure to put pressure on top so that excess liquid is removed from the cottage cheese. We keep it under pressure for 5-6 hours, but it’s better to leave it overnight.

We take Easter out of the mold and carefully remove it from the gauze. If desired, decorate with chocolate chips, cranberries or other berries.

Delicious recipe from cottage cheese with condensed milk

I tried to make the task a little easier and prepare cottage cheese Easter with the addition of condensed milk. I can say that it turned out very tasty; last year, this festive dessert was swept off the table very quickly by the family and guests.

We will need:

cottage cheese - 600 gr.
butter - 100 gr.
sour cream - 3 tbsp. l.
powdered sugar - 1/2 cup
condensed milk - 200 gr.
raisins - 100 gr.
vanilla sugar - 1 tsp.

You will need to soak the raisins in hot water 20 minutes before cooking.

Remove the butter from the refrigerator in advance and warm it to room temperature.

In a blender, beat cottage cheese and sour cream until smooth.

Try to ensure that there are no curd grains left, then Easter will turn out very tender.

Add sugar, vanilla sugar to the curd mass and pour in condensed milk.

By this time the butter has softened, add it to the main mass in the blender and stir everything until smooth.

All that's left is to add the raisins. According to your taste, you can also add dried apricots to Easter (you will also need to pre-soak them in hot water).

Cover the bean box with gauze, preferably in two layers, straighten the gauze well. Don't forget to leave free edges of the gauze so you can cover the Easter later.

Spread the curd mass, press with pressure and leave overnight.

We release the finished Easter from the mold, remove the gauze, turn the pyramid over and decorate it according to our mood and taste.

A simple recipe with cottage cheese and honey (video)

A fairly simple Easter dessert recipe. Thanks to honey, very little sugar is used in this recipe. Honey and candied orange peels make this dish unique, try it.

"Royal" Easter without baking

Tsar's Easter was named because of the presence of rather expensive ingredients in it - sugar, sour cream, cream, butter, nuts, which ordinary people could not afford. These ingredients actually enrich the flavor of this cheesy holiday dessert. Now they are present in many recipes, so almost all recipes can be called “royal”.

cottage cheese - 500 gr.
butter - 200 gr.
cream - 150 gr.
chicken egg yolks - 3 pcs.
powdered sugar - 200 gr.
raisins - 50 gr.
candied fruits - 50 gr.
dried cherries - 50 gr.
roasted almonds - 50 gr.
chocolate - 50 gr.
vanilla sugar - 1 tsp.

Pour boiling water over raisins and candied fruits in advance.

We will need almonds, which must first be fried. Chocolate can be cut with a knife, or even better, grated on a coarse grater.

Drain the water in which the candied fruits and raisins were soaked and place them on a paper napkin to dry.

We rub the cottage cheese through a sieve. You can grind it using a blender, which is even more convenient and faster.

It is advisable to keep the butter at room temperature or even heat it a little. Mix soft butter with powdered sugar and beat with a blender until smooth. Add the yolks one at a time and beat again.

Add candied fruits and raisins to the oil mixture and mix well. Then add the cottage cheese in parts.

Separately, beat the cream using a blender. To make the cream whip better, cool it first.

Add the whipped cream to the curd mixture and mix.

Pour the cottage cheese into the mold and compact it well. Cover the top with a weight and leave it overnight, or even better, for a day. Then we remove the form and gauze, turn the Easter over and decorate.

Lemon raw Easter with poppy seed filling

An original dish that looks very beautiful when cut because of the poppy seed filling. The lemon in the recipe adds sourness, and the turmeric gives it a beautiful color. At the same time, Easter is prepared quite simply.

We will need:

cottage cheese - 600 gr.
butter - 100 gr.
sour cream - 100 gr.
sugar - 100 gr.
lemon zest - 1 tsp.
turmeric - 1/2 tsp.

For the poppy mass:

poppy seed - 150 gr.
almonds - 50 gr.
water - 1 glass
brown sugar - 50 gr.
honey - 25 gr.
vanilla sugar or vanilla stick

Mix cottage cheese, sugar, softened butter and sour cream and beat with a blender until the lumps disappear. The mass should be homogeneous and tender.

2. Divide the resulting curd mass in half. To one we will add grated lemon zest and turmeric. It will turn out light yellow.

3. For the second part we will need poppy seed filling. To do this, fill the poppy seeds with cold water, wash the seeds and drain the water.

4. Now fill the poppy seeds with clean cold water and bring to a boil, but do not boil. Add vanilla sugar for flavor. Hot poppy seeds should stand for 20 minutes in a saucepan with a lid.

5. Pre-fry the almonds and grind them with a blender, but not until they become flour, but so that pieces of nuts remain.

6. We will need to chop the steamed poppy seeds further. The easiest way for me is with a blender. But you can put it through a meat grinder.

Crushed poppy seeds are much tastier and don’t get stuck in your teeth.

7. When the poppy seeds have cooled completely, add sugar, honey and nuts. The poppy mixture is ready, mix it with half the cottage cheese.

8. Cover the Easter pan with gauze. We got 2 fillings - lemon and poppy seed.

9. First, spread the lemon curd and level it on the sides. To help Easter keep its shape better, do not add the filling for 5-10 minutes.

10. Press the poppy seed filling into the middle of the mold.

We wrap Easter in gauze, place a weight on top and leave for 10-12 hours, or even better, stand for a day. During the entire time, you will need to drain the resulting whey 3-4 times.

11. After the time has passed, remove the gauze and turn the plate with Easter over. We free our dessert from the mold and gauze and decorate.

This Easter looks especially beautiful in cross-section

Video on how to prepare Easter cheese “Zebra” without eggs

If you want to make an original Easter dessert, then prepare striped Easter. I am sure you will surprise your family and guests.

Recipe with dried apricots and prunes

Dried fruits and cottage cheese go well together, so feel free to cook according to this recipe. And any novice housewife can prepare such a festive dessert. Easy to prepare and delicious.

We will need:

cottage cheese - 500 gr.
butter - 100 gr.
sour cream - 60 gr.
sugar - 100 gr.
vanillin - 1 tsp.
dried apricots
prunes

For dried fruits I don’t specifically indicate the quantity; some people like to have a lot of them, and some prefer more cottage cheese. But before cooking, you need to pour hot water over the dried fruits for about 20 minutes. After that, squeeze out the water and place the dried fruits on a paper towel.