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.
Ingredients for Easter cottage cheese "mouthwatering"
- Curd - 450 g
- Butter - 90 g
- Sour cream - 90 g
- Sugar - 125 g
- Vanilla sugar - 8 g
- Yolk egg - 2 PCs
- Raisins - 1 Gorst.
- Pine nuts - 1 Gorst.
Step by step instruction of cooking Easter cottage cheese "mouthwatering"
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.
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.
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.
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.
Add the raisins and pine nuts, stir.
A form put in a colander (the colander in a bowl where you will drain the excess fluid). Vystelim 1 layer of wet gauze.
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.