Easter dishes with cottage cheese as the main ingredient

The protein content in cottage cheese, depending on the fat content, is approximately 10-18 g per 100 g of the product. This is crucial in the process of building muscle mass and tissue regeneration. In addition, cottage cheese provides important minerals and vitamins that strengthen bones, heart, muscle and nerve function, vision and immune system. It is a source of beneficial unsaturated fatty acids that can lower cholesterol levels and improve heart function, as mentioned by the Polish Chamber of Milk.

Cheesecake is made from cottage cheese, an indispensable element of the Christmas menu in many Polish homes. Have you wondered how to successfully bake a reliable cheesecake, create a cold version of it or prepare a traditional Passover dish? PIM has prepared regulations that will dispel any doubts.

Baked Easter cheesecake

Ingredients:

• 1 kg of semi-skimmed or fatty cottage cheese or ground cottage cheese
• 7 medium-sized eggs
• 200 g of fine sugar – about 4/5 cup
• 200 g of whipping cream 30%. – 200 ml
• 1 vanilla or cream pudding without sugar – about 40 g

Ingredients for white chocolate icing:

• 150 g of good quality white chocolate
• 100 g whipping cream 30 percent – 100 ml

Additional ingredients:

• 100 g of biscuits for the base
• Chocolate eggs with sugar sprinkles, raspberries, mint leaves for decoration

A method of preparing:

1. Prepare a cake tin with a diameter of 28 cm, lined with baking paper and secured with aluminum foil on the outside to avoid water leakage when baking in a water bath. You can sprinkle the bottom of the form with finely crushed biscuits, although this is not required.
2. In a large bowl, mix 1 kg of twice-ground cottage cheese (fat or semi-fat) with 200 g of unwhipped 30% cream. until a uniform mass is obtained. Add a sachet of vanilla or cream pudding powder (or 30 g of potato starch and vanilla) and mix.
3. Separately, beat the yolks with half the amount of sugar (100 g) until a fluffy cream, and beat the egg whites with the remaining sugar (100 g) until thick and shiny foam is obtained. Gently combine both masses.
4. Pour the cheese mass into the prepared form, level it and bake in an oven preheated to 175°C, in a water bath, on the second shelf from the bottom, for 80 minutes without opening the oven. After baking, leave in the oven to cool completely.
5. Finally, you can cover the cheesecake with white chocolate icing (150 g of chocolate dissolved in 100 g of 30% cream), and after it has set, add edible Easter decorations.

Cold cheesecake with a shortcrust base

Ingredients:

• 75 g butter, melted, plus extra for the pan
• 250 g of shortcrust pastries
• 300 g of cheese curd
• 250 g mascarpone
• 50 g of powdered sugar
• 40 g cocoa powder
• 300 ml double cream
• 1/2 x 397 g can of caramel
• 50 g dark chocolate, chopped
• chocolate sprinkles for decoration

A method of preparing:

1. Paint the bottom of a 20 cm diameter cake tin with butter. Crush the biscuits into crumbs using a food processor, add butter and blend again. Pour the mixture into the springform pan and knead with a spoon to form a base. Place the tin in the fridge to allow the base to firm up while you prepare the filling.
2. Gently combine mascarpone, cottage cheese, powdered sugar and cocoa until you obtain a uniform, creamy consistency. In another bowl, beat the cream until stiff and gently combine it with the cheese mass. Spread the cream on the previously prepared base and smooth it out. Chill in the refrigerator for an hour.
3. Heat the caramel in a pan to make it easier to spread on top, wait until it cools down a bit if necessary. Spread the caramel evenly over the surface of the cheesecake, then place the dessert back in the cold.
4. Melt the chocolate over a water bath or in the microwave and decorate the cheesecake with caramel patterns. You can also add any decorations you like, such as gingerbread pieces. Chill the cheesecake in the refrigerator until fully ready to serve.

Easter Passover

Passover, usually prepared the day before the holiday, requires spending the night in the refrigerator. This is crucial for its consistency! What’s more, Passover can be prepared from home-made cottage cheese, which gives it a unique, home-made character.

Ingredients (for about 10 servings):

• 1 kg of triple-ground cottage cheese
• 250 g butter
• 1 cup of powdered sugar
• 1 pack of vanilla sugar
• 1/2 teaspoon grated lemon peel
• 5 yolks
• 50 g of fried orange peel
• 50 g walnuts or peeled almonds
• 50 g dried figs or apricots
• 100 g raisins
• Optional: 1 teaspoon of amaretto flavor

A method of preparing:

1. Remove all ingredients from the refrigerator in advance so that they are at room temperature. Beat the butter with powdered sugar, vanilla sugar and lemon zest until fluffy. Without stopping, beat and add the yolks one at a time.
2. Add ground cottage cheese to the mass and mix until uniform. Then add orange peel, chopped nuts (or almonds), figs (or apricots) and raisins. Mix everything gently.
3. Prepare a large sieve (at least 20 cm in diameter) and line it with double gauze. Place the cheese mass on the gauze and fold the ends of the gauze over the top. Cover it with a plate and weigh it down with something. Place in the refrigerator overnight. In the morning, take out the Passover, gently remove the gauze and transfer it to a platter or plate for serving.

Such carefully selected ingredients and the recipe ensure that the Passover will not only be tasty, but will also look beautiful on the Easter table.

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