Source: metaratings.ruUnlike traditional Easter kulich, cottage cheese paskha differs in its preparation method and overall dough type. Traditionally, it's made in the shape of a truncated pyramid, for which special wooden molds were once used. It absolutely requires high-quality, full-fat cottage cheese. We're sharing excellent recipes for raw, cooked, and baked cottage cheese paskha!
1. Baked Cottage Cheese Paskha
Source: kleo.ruThe simplest recipe for those who don't like raw paskha.
You will need: 400 g cottage cheese, 8 eggs, 70 g butter, 100 g sugar, 100 g raisins.
Preparation: Whisk the cottage cheese with a blender or rub it through a sieve until smooth. Mix it with sugar, then gradually add the softened butter.
Separately, crack the eggs and beat them until stiff white peaks form, then combine with the cottage cheese mixture using a mixer. Add raisins to the mixture, stir with a spoon, and divide into molds. Bake the paskha for 40-50 minutes in the oven at 180 degrees Celsius.
2. Cottage Cheese Paskha in a Multicooker
Source: livemaster.ruInstead of candied fruits, you can add dried fruits, nuts, or chocolate pieces to the paskha.
You will need: 750 g cottage cheese, 2 eggs, 80 g butter, 150 g sugar, 1 cup candied fruits, 400 ml 20% cream.
Preparation: Rub the cottage cheese until smooth and add sugar to it. Separately, mix melted butter with cream, and pour into the cottage cheese. Beat the eggs until white and foamy, combine both mixtures, then mix again until smooth.
Finally, add candied fruits to the mixture, stir, and place it into the multicooker bowl. Cook for about an hour on the baking setting, leave in the mold for another 15 minutes, then you can decorate.
3. Cottage Cheese Paskha on a Water Bath
Source: pravmir.ruThe third and more classic preparation method. Essentially, it's a simplified version of cooked paskha.
You will need: 1 kg cottage cheese, 5 eggs, 1 cup sugar, 100 g butter, 200 g sour cream, 100 g raisins, 100 g candied fruits.
Preparation: Rub the cottage cheese through a sieve and mix until smooth with sour cream, eggs, and sugar. Add the softened butter, and mix again with a whisk or mixer.
Place the pot with the mixture over a water bath and cook, stirring constantly, but do not let it boil. As soon as the first bubbles appear, remove the mixture from the heat and cool it in a bowl with cold water. Add raisins and candied fruits, place into a mold, cover with cheesecloth, and leave the paskha in the refrigerator under a press overnight.
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4. Pressed Cottage Cheese Paskha
Source: luckclub.ruThis paskha is prepared under a press. The cottage cheese remains raw, so it needs to be eaten quickly!
You will need: 500 g cottage cheese, 0.5 cup sugar, 0.5 cup sour cream, 100 g butter, 0.5 cup each of raisins, nuts, and candied fruits.
Preparation: Chop the candied fruits and nuts, and soak the raisins in water. Mix sugar with sour cream until dissolved, and rub the cottage cheese through a sieve. Combine both mixtures, then add soft butter, and finally – candied fruits and the rest of the fillings.
Line a mold with cheesecloth, place the cottage cheese mixture in it, and cover with the edges of the same cheesecloth. Leave the paskha in the cold for 10-12 hours under a press (e.g., a 3-liter jar filled with water). Periodically drain the whey.
5. Cottage Cheese Paskha with Semolina and Starch
Source: onashem.mediasole.ruThe mixture turns out denser, with an interesting texture.
You will need: 500 g cottage cheese, 3 eggs, 250 g sugar, a pinch of salt, 3 tbsp semolina, 1 tbsp starch, 50 g butter, 100 g raisins, 50 g nuts.
Preparation: Rub the cottage cheese until smooth and thoroughly mix it with sugar. Add eggs and soft butter, then salt, raisins, and chopped nuts.
Lastly, add semolina and starch to the mixture, and let it sit for 15 minutes. Place into a mold and bake for 40 minutes at 180 degrees Celsius or put it in a multicooker for an hour.
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6. Cooked Cottage Cheese Paskha
Source: luckclub.ruA thick-bottomed pot is essential so that the cottage cheese mixture heats evenly and doesn't burn.
You will need: 500 g cottage cheese, 4 egg yolks, 200 g sour cream, 100 g sugar, 80 g raisins, 50 g nuts.
Preparation: Mix the sieved cottage cheese with sugar, egg yolks, and sour cream. Add diced butter and whisk the mixture until smooth.
Pour the mixture into a pot and cook over low heat, stirring constantly, almost to a boil. Cool the pot in cold water, refrigerate for a couple of hours, then stir in raisins and nuts. Place the paskha into a mold, cover with cheesecloth, and leave under a press in the refrigerator for 24 hours.
7. Cottage Cheese Paskha with Gelatin
Source: medaboutme.ruThis recipe is suitable for beginner cooks and those who worry about the paskha not holding its shape.
You will need: 600 g cottage cheese, 250 g sugar, 400 ml cream, 100 g candied fruits, 50 g raisins, 2-3 tbsp gelatin.
Preparation: Soak raisins in water, and chop large candied fruits. Also, soak gelatin in water according to package instructions, then gently warm it over a water bath.
Rub the cottage cheese through a sieve, and beat the cream with sugar using a mixer until foamy. Combine both mixtures, add gelatin, candied fruits, and raisins, and mix again. Place into a film-lined mold and refrigerate until set.
8. Cottage Cheese Paskha with Chocolate
Source: otvetkak.ruWe recommend adding several different types of chocolate.
You will need: 500 g cottage cheese, 100 g sugar, 3 tbsp sour cream, 50 g white chocolate, 50 g milk chocolate.
Preparation: Mix the sieved cottage cheese with sour cream and sugar until smooth. Grate the chocolate finely, add to the cottage cheese mixture, and mix thoroughly again. Line a mold with cheesecloth, fill with the mixture, and refrigerate for 12 hours under a weight of about 500 g. Periodically drain the whey.
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9. Cottage Cheese Paskha with Mascarpone
Source: post.liza.uaMascarpone adds pleasant nuances to the taste of this classic Easter dessert.
You will need: 500 g cottage cheese, 120 g mascarpone, 4 egg yolks, 0.5 cup 30-35% cream, 120 g powdered sugar, vanilla, 50 g butter, 0.5 cup each of candied fruits, raisins, and nuts.
Preparation: Beat egg yolks with powdered sugar and gradually add cream. Cook the mixture over low heat, stirring constantly, almost to a boil. Add sieved cottage cheese, mascarpone, vanilla, and melted butter, mix everything again, then add nuts, candied fruits, and raisins.
Line a mold with cheesecloth and tightly fill it with the cottage cheese mixture. Cover with the overhanging cheesecloth ends, press down with a small weight, and refrigerate overnight.
10. Cottage Cheese Paskha with Condensed Milk
Source: koolinar.ruFor those who can't imagine life without sweets!
You will need: 450 g cottage cheese, 150 g butter, 150 g sour cream, 250 g condensed milk.
Preparation: Blend cottage cheese, soft butter, and sour cream until smooth, then add condensed milk to the mixture. Mix everything well, place into a mold, and leave the paskha under a press in the refrigerator for at least 12 hours. Drain the whey frequently, as there will be a lot of it in this recipe.
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11. Cottage Cheese Paskha with Poppy Seeds
Source: obogi.ruThe poppy seed filling will be a real surprise.
You will need: 300 ml 30% cream, 120 ml milk, 300 g poppy seeds, 350 g sugar, 400 g cottage cheese, 10 g gelatin.
Preparation: Soak gelatin according to instructions, mix with cottage cheese and 200 g sugar. Add whipped cream, and mix the mass again until smooth.
Grind poppy seeds with the remaining sugar in a coffee grinder, pour in milk, and heat the mixture until smooth. Place the cottage cheese mixture into the mold, covering the bottom and sides. Fill the center with the poppy seed filling, and then cover everything with more cottage cheese. Leave the paskha in the refrigerator under a press for 24 hours.
12. Cottage Cheese Paskha with Cherries
Source: youtube.comThanks to the berries, the paskha acquires a pleasant pink color.
You will need: 500 g cottage cheese, 2 eggs, 80 g sugar, 200 ml 20% cream, 150 g cherries, 180 g butter, a pinch of salt.
Preparation: Beat eggs with salt and sugar, add cream and beat again. Cook the mixture over low heat, stirring constantly, almost to a boil. Rub butter with cottage cheese and combine both parts.
Add a couple of spoons of cherry juice to the mixture and blend everything with a blender. Add pitted cherries, mix, and fill the mold with the preparation. Refrigerate the paskha overnight under a small weight.