Curd easter baked in the oven

6 servings
6 hours

How to bake cottage cheese Easter in the oven? Prepare the products. All dairy components must be fatty, cottage cheese at least 9%, sour cream - 20%. It is with such ingredients that Easter will be tastier. Choose high-quality and natural cottage cheese, sour cream and oil - the result will depend on their quality. Remove all products from the fridge beforehand to keep them warm and the oil soft.

Fold the cottage cheese, sour cream, soft oil and cornstarch into a deep bowl. Whisk it all together with a submersible blender. The mass should become completely uniform and smooth. This is one of the main secrets of a delicious Easter. If you don't have a blender, then wipe the cottage cheese through a sieve.

Drive the eggs into another bowl. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Start whipping them at slow mixer speeds. In portions, pour in the sugar, whisking the mass well after each addition. Also pour in vanillin and salt, which will balance and enhance the taste. Whisk the eggs with the sugar until fluffy, light.

Combine the curd and egg masses. To keep them airy, stir in neat movements from the bottom up. Add the beaten eggs in portions as well, kneading after each. The ready mass for Easter should be smooth and completely homogeneous.

Wash the raisins well and dry with paper towels. Pour it in at Easter. You can also add dried apricots, candied fruits, chocolate drops or nuts. Stir the curd mass with the raisins.

Prepare the baking tin. For this number of products, it is better to take the shape of a small diameter, 16-18cm. I have a sliding ring, 17cm. Line the inside of the form with parchment. And outside, wrap it in several layers of foil - Easter will be baked in water. Pour the curd mass into the prepared mold, level the top.

Set the tin in a deep baking tray (I picked up a glass baking tin). Pour boiling water into it so that it reaches the middle of the form.

Preheat the oven to 160 ° C, top-bottom mode, without convection. Place a baking tray in the oven and bake it for 1. 5-2 hours. The exact time will depend on the features of your oven. The top should brown, and the skewer inserted in the center should come out dry. When that happens, turn off the oven and leave Easter in it for 4 hours. Then remove the tray from the oven. Refrigerate the Easter tin for at least 4 hours.

Free the finished chilled Easter from the mold and serve to the table. Enjoy your meal!