Easter is a time of joy, warmth and traditional goodies. Of all the delicacies on this bright holiday, Easter cottage cheese occupies a special place. Its delicate taste and aroma fill the house with comfort and festive mood. We at Joy-pup will look at the step-by-step process of preparing three delicious curd paskas that will become a real decoration of the Easter table.
Custard curd Easter
Delicate Easter, which has a rich creamy taste. Thanks to heat treatment, custard Easter can be stored for a long time.
![Cottage cheese without baking: 3 best step-by-step recipes 1](https://joy-pup.com/wp-content/uploads/2024/04/paska-1.jpg)
Ingredients
- cottage cheese (9-12% fat content) – 500 g
- sugar – 100 g
- egg yolks – 3 pcs.
- butter (82.5%) – 100 g
- sour cream (20-25%) – 150 g
- sugar – 100 g
- vanilla extract
- raisins, candied fruits – 70 g
- a pinch of salt
- plastic mold for paska
- gauze
Cooking process
- Place cottage cheese, sugar, yolks, vanilla extract, salt, butter, sour cream in a saucepan. Stir with a spatula until all ingredients are evenly mixed.
- Place the resulting mass on medium heat. It must be constantly stirred and not allowed to boil. Bring the mass to 70-75 degrees and remove from heat.
- Take a blender and beat the hot mass.
- Cool the whipped mass for Easter. Place the pan in a container of cold water with ice. To make the process faster, pour the mixture into another container.
- Add raisins, dried fruits, candied fruits to the cooled curd mass.
- Place the Easter pan in a deep plate and line it inside with 2 layers of wet gauze. Pre-wet the gauze in boiled water.
- Place the curd mass in the mold and compact it. Cover the Easter with the edges of the gauze and place a weight on top.
- Place in the refrigerator for a day. Periodically drain the whey.
- After the time has passed, carefully turn the Easter over onto a plate and remove the gauze. Decorate the top as desired – with nuts, melted chocolate, fruits, candied fruits.
Cottage cheese Easter “Three chocolates”
Easter with three types of chocolate is a real chocolate delight and a spectacular decoration for the Easter table.
![Cottage cheese without baking: 3 best step-by-step recipes 2](https://joy-pup.com/wp-content/uploads/2024/04/paska1-1.jpg)
Ingredients
- fat cottage cheese (9-12%) – 540 g
- cold cream (33%) – 150 g
- sugar – 100 g
- butter – 60 g
- vanilla sugar – 1 sachet
- white chocolate – 30 g
- milk chocolate – 50 g
- dark chocolate (50%) – 60 g
- plastic mold for paska
Cooking process
- In a deep bowl, combine cottage cheese, sugar, cream, vanilla sugar, and butter at room temperature. Beat all ingredients with an immersion blender.
- Divide the curd mass into three parts – 2 equal and 1 part slightly smaller.
- Melt chocolate – each type in a separate bowl.
- Add white chocolate to a smaller part and stir well. Do the same with milk and dark chocolate.
- Take a medium-sized mold, first put the mass with white chocolate into it, then with milk and the last ball – dark chocolate.
- Cover the Easter with the ends of gauze and place under pressure for at least 12 hours or a day.
- Release the paska from the mold and decorate it as desired.
Cottage cheese paska “Snickers”
An original cottage cheese paska based on the beloved Snickers chocolate bar.
![Cottage cheese without baking: 3 best step-by-step recipes 3](https://joy-pup.com/wp-content/uploads/2024/04/paska2-1.jpg)
Ingredients
fat cottage cheese – 500 g
cream (33%) – 130 g
butter – 80 g
powdered sugar – 80 g
peanuts – 100 g
dark chocolate – 70 g
salted caramel – 100 g
plastic mold for paska
Cooking process
- Mix cottage cheese and powdered sugar in a deep container, beat the ingredients with a hand blender.
- In a separate bowl, beat room temperature butter for a few minutes until fluffy and light in color.
- Add butter to the cottage cheese, beat with a mixer.
- Pour 100 g of cold cream into the resulting mass and mix with a mixer.
- Pour 30 g of cream into a small glass container and heat in the microwave until hot. Add chocolate, stir until melted.
- Mix peanuts with salted caramel.
- Pour melted chocolate and caramel with nuts into the curd mass. Stir 2-3 times, but do not make the mass homogeneous so that it becomes multi-colored.
- Cover the Easter pan with damp gauze and carefully distribute the curd mass into it. Place a weight on top and place in the refrigerator for 24 hours.
- Release the finished Easter from the mold, pour caramel over the top and decorate with nuts.
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