Lemon Easter Cheesecake
Description
The recipe won't take much time. 1. The preparation of lemon baked Easter cheese (paskha) is quite simple. First, sieve the cottage cheese to remove lumps. 2. Melt the butter and carefully mix it into the cottage cheese. Stir thoroughly. 3. Beat the eggs with sugar in a separate bowl until the mixture turns pale. Add a pinch of vanilla. 4. Add cream to the egg-sugar mixture. Place the mixture over heat and bring to a boil, stirring constantly. Once boiling, remove from heat. 5. Carefully add this mixture to the cottage cheese, stirring well. 6. Wash the lemon, dry it, and grate the zest. Pour boiling water over the zest and let it steep for 3–5 minutes. Then drain the water and dry the zest. 7. Add the lemon zest to the cheese mixture. 8. If desired, pour boiling water over the dried fruits, then chop and add to the cheese mixture. 9. Transfer the cheese mixture into a mold previously lined with cheesecloth. Place a weight on top and refrigerate for at least 24 hours. Once the homemade baked lemon paskha is ready, carefully remove it from the mold and serve chilled.