Cottage cheese cake - a miracle treat on Holy Sunday! Recipes for sweet, rich and fragrant cottage cheese cake for Easter

Cottage cheese cake - a miracle treat on Holy Sunday! Recipes for sweet, rich and fragrant cottage cheese cake for Easter

Cheese dough is special. It lurks its flavor and taste, which is why it is increasingly used for holiday baking.

Kulichi from cottage cheese dough turn out just magical and extraordinary. It's time to cook!

Cottage Cheese Cake - General Cooking Principles

All curd cakes can be divided into 2 groups: from yeast dough and baking powder. The finished baking will be different structure of the crumb, its pomp, ease. If the dough is prepared with rippers, cakes are more like cupcakes, dense, heavy, but sweet, oily, melt in your mouth. Yeast products are lighter, airy, reminiscent of classic festive pastries.

Cottage cheese before use is very important to grind carefully, you can use a food processor. If there are large lumps, they will be noticeable in the test.

What else is added:

• sugar;

• eggs;

• milk base;

• fats.

For flavor in the dough is vanillin. If the cakes on the rippers, products can be baked immediately. If the dough is yeast, then it requires a rest in heat, it takes several hours. It is convenient to form cakes in disposable cups, which can now be easily purchased. If this did not work out, then metal forms will do. They must be oiled inside. Now you can meet and silicone forms, they also fit, but baked cakes need to be removed immediately, otherwise the bottom and the walls will be damp, become wet.

For decoration most often use classical protein glaze, the recipe is below. But you can also cover the festive baking with any other sweets, including ready-made or requiring just dilution with water. Until the layer froze, it is important to have time to sprinkle curd cakes with colored dragees.

Easy curd cake with soda

The recipe for a simple cottage cheese cake, the dough for which is prepared with baking powder, is used simple baking soda. This is the number of products for 3-4 large cakes.

Ingredients • three eggs;

• 0.4 kg of cottage cheese;

• 0.1 kg of oil;

• flour (how much dough will take);

• 1.3 Art. Sahara;

• soda, lemon juice;

• vanilla;

• 150 g raisins.

For brushing:

• two squirrels;

• 120 g of powder or sugar sand.


1. Fill the raisins with warm water, let it stand and swell.

2. We grind cottage cheese through a sieve. Add sugar to it, you can take a little less than indicated in the recipe, just one glass is enough.

3. Now add eggs one by one, throw a pinch of salt, vanilla, stir and add softened butter. At this stage it is important to bring the mass to homogeneity. If it is difficult to rub with a spoon, then you can use a mixer.

4. Add a glass of flour, quench a teaspoon of soda and pour it on top. Take a spoon and stir the soda with flour.

5. Now mix the swollen raisins with a glass of flour, pour in the dough, continue to stir.

6. Add flour so much to make a thick mass that is difficult to stir with a spoon.

7. Fold in the molds. Since the dough is on soda, it will not rise much, we fill it at 2/3.

8. Turn on the minimum temperature in the oven, put cups of cakes, soak for 40 minutes.

9. Add the temperature to 180 degrees, bake another 45 minutes, check the readiness with a toothpick.

10. Beat the squirrels to steep peaks, gradually add powder. Smear cakes with fudge, decorate with colored dragees.

Cottage cheese cake from yeast dough

Yeast dough is quite capricious, takes more time, but curd cakes are made from it just delicious.


• whole milk 500 ml;

• 0.25 kg of oil;

• a pack of cottage cheese;

• 1 g of vanilla;

• 7 eggs;

• 200 g sour cream;

• sugar 1.5 cups;

• 0.05 kg yeast (pressed);

• flour 1.5 kg;

• 50 ml of oil;

• 120 g of raisins.

Sweet protein, as in the previous recipe.


1. Soak the raisins, let them stand for a while. If it is not dry, then you can just rinse well. Squeeze, dry on a napkin.

2. We heat up the milk, melt the butter, let it cool for a while.

3. In warm milk, dilute the yeast, add eggs and sugar, whisk thoroughly with a whisk so that the mixture is homogeneous. Add 10 g of salt. 4. Add sour cream, then melted butter. You can take the culinary margarine.

5. We grind cottage cheese, we spread in dough.

6. Enter the flour, gradually pour raisins.

7. In the process of kneading dough, add sunflower oil. It will not allow hands to stick, and baking quickly grow stale.

8. The prepared dough should turn out soft, light, with pressure you will immediately appear fossa.

9. We shift in a large saucepan to 7-8 liters, cover with a towel and keep warm for 2 hours.

10. We get dough, we crush and we wait for the second rise.

11. Now you can divide the mass into pieces, roll the balls and arrange in forms. Dough should not fill them above half.

12. Leave the cookies to approach.

13. As soon as the level of dough equals the edge of the form, we send baked cakes.

14. Cooking at 170 degrees, the time depends on the size.

15. Cool baked cakes, grease with glaze, the recipe of which is given just above.

Cottage cheese cake on baking baking powder

The recipe for unpretentious cottage cheese cake, which is prepared on the usual baking baking powder, it turns out soft, tender, sweet. Fudge for decoration, use any.


• 0.15 kg of cottage cheese;

• 6 tablespoons of sugar;

• 300 g flour;

• a handful of raisins;

• 50 ml of vegetable oil;

• 1 tsp. vanilla sugar;

• 100 ml of milk;

• 1.5 tsp. baking ripper;

• 1 egg.


1. Curd mash, then combine with butter, milk. Immerse the blender, beat until smooth.

2. Beat the egg in a dry and clean bowl, add sugar, mix with a mixer until a good foam appears.

3. Add vanillin to the curd, you can add some cool sauteed to make it tastier. Add a glass of flour and beaten eggs, gently stir.

4. Now add the raisins, washed and dried.

5. Enter the remaining flour, baking powder and knead the dough.

6. We put in prepared molds. Fill 2/3 volume. You can use one large pot.

7. We bake at 180 degrees from 30 to 45 minutes, time depends on the size of cottage cheese cakes.

Cottage cheese cake with drunk cherry

Not an ordinary recipe for a festive cottage cheese cake. Cherry must be defrosted in advance. If the berries are canned, then leave in a colander for the flow of juice. Ingredients

• 130 g cherries;

• 0.33 kg of flour;

• 7 g dry yeast;

• 60 ml of milk;

• 3 spoons of brandy;

• 150 g of sugar;

• 250 g of cottage cheese;

• a pair of eggs;

• 50 g of melted butter;

• salt, vanilla.


1. Remove bones from cherries, pour over brandy, stir and leave to marinate for an hour, but it is better to do it in advance.

2. Combine the yeast with warm milk, a spoon of sugar and 3 spoons of flour. Stir the brew, set aside, stand an hour.

3. Beat the eggs with the remaining sugar, salt, transfer to the dough.

4. Add shredded cottage cheese. Gently stir with a spatula.

5. Add melted butter, stir and throw vanillin.

6. Cherry outdated, we enter into the dough.

7. Add flour, knead. Cover the bowl with a napkin, wait for a full lift.

8. We shift the dough into one or more molds for Easter cakes. Again we give a good climb.

9. Bake at 180 degrees until cooked. We grease cakes whipped with sugar proteins.

Spicy cottage cheese cake

For the preparation of such a cake, you will need aromatic spices: ginger, cinnamon, vanilla, as well as some nuts, you can add candied fruits.


• 0.2 l fresh kefir;

• 0.2 l ryazhenka;

• 150 g of cottage cheese;

• 4 yolks;

• 0.5 packs of oil;

• 0.5 cup sour cream;

• 0.3 kg of sugar;

• vanillin, salt;

• 6 Art. flour;

• 15 g dry yeast;

• 50 g candied fruit;

• 50 g walnuts.


• Ginger dry 2 pinches;

• one stud;

• ground cinnamon 0.5 tsp;

• vanilla.


1. Separate 3 cups of flour, add ground dry ginger and cinnamon there, pour in vanilla, dry yeast and crushed sprocket of cloves. Mix everything thoroughly.

2. Combine the yolks with the curd, carefully grind, add all the fermented milk products, add an incomplete teaspoon of salt and melted butter. Stir.

3. Combine the liquid mixture with the fragrant flour, to which the yeast is added. Stir.

4. Cover candied fruits and chopped walnuts.

5. Now add more flour until you get the usual yeast dough. Knead until elastic, cover the pot, send it to a warm place. 6. After the first lift, you need to knead the dough with your hands, then after the second lift you can decompose into molds. Fill up to half.

7. We give the cakes to rise, we send to bake, the oven must be heated to 180 degrees.

Cottage cheese cake with dried fruits in a slow cooker

For filling, you can use any dried fruits: dried apricots, prunes, raisins, candied fruits.


• 0.2 kg cottage cheese;

• 3/4 Art. milk;

• half a kilo of flour;

• 11 g dry yeast;

• 130 g of dried fruits;

• 0.5 Art. Sahara;

• 2 eggs.


1. Fresh milk a little warm, pour the yeast.

2. Add sugar, eggs, salt and shake well. Add soft or melted butter, pour vanilla on request.

3. Wash dried fruits, cut large specimens.

4. Add a cup of flour to the dough, stir.

5. Enter the grated curd, mix again.

6. Pour dried fruits, flour. Hands knead the dough, leave for 3 hours warm.

7. Round the piece, put it in the multicooker bowl. Leave for an hour to come. You can turn on the heating for 15 minutes, it will go faster.

8. Bake a cake on a baking program for 70-75 minutes.

Cottage Cheese Cake - Tips and Tricks

• If there were not enough fudge for making Easter cakes, you can use chocolate melted with a slice of butter.

• For sprinkling Easter cakes, it is not necessary to use ordinary dragees in the form of peas and chopsticks. In the departments for confectioners and bakery, you can buy powders in the form of flowers, droplets, geometric shapes, hearts.

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