Easter cottage cheese "mouthwatering"

72 - 35 минут 8 порции

For vozrosla and for the little ones. Very tender (melts in your mouth) cheesecake Easter fast cooking using the yolks of hard-boiled eggs (she is a little afraid of raw eggs, and Easter this fed one-year-old daughter). Moderately sweet. And if a larger portion is divided into a small and pour over the chocolate (75% cocoa) - it turns out very tasty curd cheese.

for Easter

Ingredients for Easter cottage cheese "mouthwatering"

Step by step instruction of cooking Easter cottage cheese "mouthwatering"

Шаг 1

Prepare all ingredients in advance. Cottage cheese (if possible, it is better not to be lazy and go buy the cheese at the dairy kitchen - expensive, but he is very gentle by itself) must be heated (i.e. not straight from the fridge in a bowl). The butter must be soften. The recipe is all in grams. At home I have a kitchen scale, but I posted a photo so you can see how many approx 90 gr. sour cream, 125 gr. of sugar and 8 gr. vanilla sugar is 300 ml mugs and tablespoon, respectively.

Шаг 2

Curd mix with the butter, slightly beat with a blender. If no blender, then first you need the cottage cheese to wipe through a fine sieve.

Шаг 3

Blend sour cream, sugar, vanilla and plain until complete dissolution of sugar crystals. Add the yolks and whisk is also good. If there is no blender, you get longer.

Шаг 4

Combine the cheese and sour cream. Blend or whisk until smooth (read: homogenized like baby yogurt for the little ones) to absolutely no lumps. Although the cheese dairy kitchen it lends itself well to whipping.

Шаг 5

Add the raisins and pine nuts, stir.

Шаг 6

A form put in a colander (the colander in a bowl where you will drain the excess fluid). Vystelim 1 layer of wet gauze.

Шаг 7

Fill in the form, the edges of the cheesecloth neatly wrap and fold on top of the ground. On top put oppression. I have about 800 ml water.

Шаг 8

Bon appetit!