Easter cheesecake from fatty cottage cheese
Description
This Easter paskha made from fatty cottage cheese turns out very delicious. You can add nuts, candied fruits, raisins, dried apricots, and so on to the "dough." In this recipe, nuts, raisins, and orange zest are added. It is prepared in the traditional way and pressed overnight in the refrigerator.
Instructions
- 1
Step 1
1. For this paskha, you need fatty cottage cheese. I usually take around 17% fat. Sift it through a sieve.
- 2
Step 2
2. Beat the yolks with sugar using a mixer at full speed. Add condensed milk and continue beating.
- 3
Step 3
3. Add the softened butter at the very end and continue beating. Then place the container with the cheese mixture over heat.
- 4
Step 4
4. Bring to a boil over very low heat. I have a special pot with a thick bottom and non-stick coating, but generally it's better to do this using a double boiler (it just takes a bit more time).
- 5
Step 5
5. Add the crushed nuts, raisins (soak the raisins in cold water beforehand), and orange zest. Mix until a homogeneous mass forms.
- 6
Step 6
6. Take a mold, turn it over, cover it with gauze (preferably in two layers), then pour the previously prepared mixture over it.
- 7
Step 7
7. Place the paskha under a press (I usually use a one-liter jar, which is sufficient), and refrigerate overnight. In the morning, remove the paskha, take off the cheesecloth, and transfer it onto a plate. Decorate to your liking. I used nuts, candied fruits, and decorative sprinkles.