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Easter dessert with cheese and sour cream

Easter dessert with cheese and sour cream

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In the pan of the bread machine, introduce the ingredients in this order: milk, melted butter, oil, yolks, sugar, vanilla sugar, lemon peel, flour and dry yeast on top. Set the bread machine on the kneading and leavening program and it will do its job on its own and, after an hour and a half, you have a fluffy, raised dough.

In general, I use Pilos cheese from Lidl for all cheesecakes. But now at Lidl, I didn't find any trace of cheese, so I bought bulk cheese from another store and although it didn't look like it, it was a bit damp. I realized after baking Easter. I should have added semolina to the composition, I didn't put it, but next time, for safety, I'll put it.
In a bowl, mix the yolks with the sugar and vanilla sugar, add the cheese and sour cream, flour and semolina and mix until smooth. Add the raisins and grated lemon peel and finally, the beaten egg whites.

Assembly and baking:

We wallpaper a cake shape with a diameter of 26 cm, with baking paper. We divide the raised dough into two parts. We stretch half of it in the shape of a circle and put it in the shape of a cake. Divide the other half into two equal parts and form two strings that we weave and place the braid in the tray over the round sheet. Cover the tray with a towel and let it rise for another 20 minutes. In the middle, pour the filling, grease the braided edge with egg yolk mixed with a little milk and bake the pasca, about 50 minutes. After 40 minutes, check if the edge is too "tanned", cover with aluminum foil or baking paper and bake for another 10 minutes.
It is cut after it cools down (preferably the next day), but in our country this waiting time is always too long, as well as cravings, which is why we cut it after about 2 hours.

Easter With Cheese And Cream

I poured a spoonful of the cheese composition, leveled it slightly so that the oven did not heat up and left the Easter egg until it browned nicely. Easter without dough with sweet cream cheese and raisins. After incorporating it, add the sour cream.

Easter Recipe With Cheese And Cream

Easter Recipe With Cheese And Cream

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1 kg of well drained cottage cheese 3 4.

Easter with cheese and sour cream. Slow cooker 5 7l digital 38. Until the sugar melts. If you want you can make a single Easter 0 votes 0 comments. 1 egg yolk 1 tablespoon sugar 1 tablespoon oil 25 gr butter 2 tablespoons sour cream 1 baking powder flour as it contains to be a very non-sticky dough you can make a sheet 1 vanilla essence cheese filling.

For the dough, dissolve the yeast in warm milk, put a spoonful of sugar and two tablespoons of flour and leave it to warm until the mayo grows well. For the cream cheese, mix the cream well with the cottage cheese, then add the yolks, the sugar and the flavors, mixing until you get a fine composition. Baking powder egg whites yolk countertop. 500 gr sweet cheese 100 ml sour cream 30 gr gray 10 gr flour 100.

Knead an envelope of the dough to degas it. Finally we put the raisins and some candied cherries cut in 2. Add the flour and mix from top to bottom, not in a circular motion. Do the same with the cream and remove the ingredients from the cold.

You can find them here for the filling. Cover and let the dough rise in a warm place for about 2 to 3 hours. In our area it is not done or was not done so so until now we have never eaten this kind of Easter. I leave you some suggestions here.

learn how to prepare an Easter with cheese and special cream for Easter. Rub the cheese with the sugar and butter. Easter recipes recommendations for you and your home. With cinnamon I also prepared Easter for the pasta table.

From the quantities listed above I got 2 grazes. Add whole eggs, lemon peel, cream, vanilla flour and mix well. Put the drained cheese, mix and then the butter. Without dough and Easter with cheese and cozonac dough 800 gr fatty cottage cheese 6 large eggs with golden yolk 200 gr fermented fat sour cream 150 gr raisins.

At Easter, every housewife prepares all kinds of goodies for her loved ones. Cozonaci graze steaks and lamb or poultry soup with all kinds of delicious entrees and salads. Add the beaten egg whites and raisins and mix slowly as before until incorporated into the cream. I also made Easter for the first time with cake dough and the delicious filling of vanilla sour cream, lemon peel and raisins.

Sift the flour into a bowl in the middle pour the mayonnaise itself. Easter with cream cheese and meringue. Bicolor Easter with cream cheese and chocolate.

Easter without dough with fluffy cheese and sour cream

In a large bowl, mix the yolks with the cheese, sour cream and rum essence.

In another bowl, beat the egg whites with a pinch of salt, then mix with the sugar and vanilla sugar until they become like a meringue.

Over the mixture with the yolks, add the semolina, flour, baking powder and a pinch of salt. Mix everything with a silicone spatula. Incorporate three quarters of raisins (pancakes with water and squeezed) and beaten egg whites.

Turn on the oven to heat.

Place baking paper on the bottom of a detachable cake pan and grease the butter with the edges. Pour the Easter composition in it, and on top, sprinkle the rest of the raisins (pancakes with water and squeezed). Put the form in the oven until the Easter browns nicely on top.

Easter with cheese and biscuit top

Easter with cheese and biscuit top. How to make Easter with cheese and biscuit top. Easter with cottage cheese and raisins. Easter at home

Easter with cheese and biscuit top-Ingredients

cookie sheet
300 gr biscuits (preferably digestive)
100 gr butter

Easter filling
600 gr cow's cheese
300 gr sour cream
200 gr sugar
6 eggs
60 gr flour
a lemon
a vanilla essence
50 gr raisins
150 gr candied fruit
vanilla powdered sugar for decoration

Easter with cheese and biscuit top - Preparation

Crush the biscuits with the help of the robot, then add the melted butter (but not hot) and mix until a dough is formed.
We spread it in a detachable shape that we previously covered with baking paper and let it cool until we prepare the filling.

The cheese mixes very well with the egg yolks, sugar, sour cream, essence, peel and lemon juice and flour.

Over it add the beaten egg white with a pinch of salt, candied fruit and raisins.

Easter with cheese and cookie sheet-Assembly

Remove the top from the fridge and pour over it the ready-made cheese composition.

Bake in the oven at the right heat for 40 minutes. After turning off the oven, let it cool in it.
Decorate with vanilla powdered sugar.
Because my family doesn't really love classic Easter, I had to adapt it.
Looks like I hit her this time.

Method of preparation

From all the ingredients a dough is made which is left to cool for 2 hours wrapped in foil.

Then remove from the cold and spread a sheet of 1/2 cm that is put in the form and left high on the walls of the form. The rest is cut and eventually used for decoration.

Raisins are hydrated in a little water with rum essence.

Rub the yolks with the sugar, add the cheese, then the sour cream, semolina, drained raisins and the rest of the ingredients. At the end, lightly incorporate the beaten egg whites.

Put over the dough, decorate. Grease the dough with egg yolk, bake for 50 minutes on low heat. Remove from the oven, leave in the form until it cools and only then remove to the plate.

Easter with pandispan dough and cottage cheese

This recipe for Easter with pandispan dough and cottage cheese is the last in the series of those prepared for this year's Easter holiday table and which I am now writing while they are warm in mind, so that you have them, either for next year or, why not, to test them this month because , until the Ascension, Easter is still being prepared, according to tradition.

Today's recipe, by Easter with pandispan dough I have it from a cousin of my mother who also has it from her mother and she does it every year, at Easter. The recipe was written in cups and spoons as units of measure, but as the cups differ in each house and as we do not all have the practical exercise that my mother's cousin has when for years she still makes Easter with pandispan dough, I transformed cups and spoons in grams to make it easier for you.

Also in the original recipe of easter with pandispan top use a syrup made from a cup of sugar and a glass and a half of water. I thought it was a lot of sugar, especially since sugar is added to the cheese, so I chose to put 100 grams of sugar. rose petal syrup which I had already done last year (see the recipe here).

I chose this one, even though I had other kinds of syrups in the house, because I thought its aroma went very well with that of cheese and orange. But, if you do not have rose syrup you can use what kind of syrup you want, depending on your tastes.

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If you do not want to make pandispan of this type, ie with syrup, you can make Easter from a pandispan dough of 6 eggs, as I did when I made fast cake with cottage cheesesee the recipe here or as in the simplest cake top & # 8211 see the recipe here. The amount of cheese and the process of putting it in the tray remains the same, just leave it in the oven for 10 minutes before removing and putting the cheese.

Another option Easter cake with pandispan top is also the one with ricotta cheese and raisins,
whose recipe you can find by clicking HERE


Easter recipe without dough is one of the simplest and most delicious Easter recipes with cottage cheese and raisins, which comes to the aid of those who are impatient or are afraid to prepare cake dough.

It is also perfect for those who do not like cake dough.

Easter recipe without dough it is the dessert you will fall in love with because its success is certain, and the appreciations I have received over time for this recipe confirm that it deserves my recommendation.

You will probably be surprised that I used vanilla pudding, but I must confess that I ended up using it absolutely by chance and I liked the final taste much more with it (I didn't have starch in the house at that time, and with flour I was afraid it was too thick). If you want, you can replace it with starch or flour (this was the case in the initial recipe) and put the seeds in a vanilla pod and vanilla essence. It happens that the best recipes come out of improvisations and I assure you that this one Easter recipe without dough it is one of the most successful experiences.

More Easter recipes and cakes for Easter you can find if click here. Another Easter recipe without cake dough you can find if click here.

This recipe can be considered a cheesecake, so you can make it whenever you feel like it.

Now I leave the list of ingredients and how to prepare for Easter without dough:


(shape with a diameter of 24cm)

1 kg of cottage cheese
5 eggs & # 8211 separate the yolks from the whites
300 g sugar
2 sachets of vanilla pudding
1 sachet of baking powder
grated peel from 1 orange
100 ml sour cream for whipped cream 30%
1 teaspoon vanilla paste / vanilla essence
1 sachet Bourbon vanilla sugar (with vanilla bean seeds)
100 g raisins
3 tablespoons milk
1 teaspoon rom
50 g melted butter

To prepare Easter without dough, I prepared my ingredients at hand. I soaked the raisins in 3 tablespoons of milk and rum.
I mixed the cottage cheese (drained in a sieve, 2 hours before preparing Easter) with the yolks, sugar, vanilla sugar, vanilla extract and melted butter.

Adm added grated orange peel, vanilla pudding powder, baking powder and cream for 30% cream.

I drained the raisins, then I put them in the cheese composition and mixed until the composition was homogenous.

I mixed the egg whites hard foam, as for meringues with a pinch of salt, then I incorporated them in the cheese composition, mixing lightly.

I poured the dough into a bowl with removable walls, which I lined with oil and flour. You can put baking paper, but you also have to wallpaper the walls of the form. I coated the shape on the edges with foil, and put it in a larger tray with hot water.
I baked the dough without dough in the preheated oven at 160 ° C for about 60-70 minutes (depending on the oven, the baking time can be much longer). I covered it after 45 minutes, so as not to burn on the surface. It should remain very soft in the center but firm on the edges.

This is the picture from the beginning of the blog.

All I can do is wish you more cooking!

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