Fragrant cheese Easter cake by Alex Yakutov

On April 9, Ukrainian Catholics will celebrate Easter. So housewives are looking for interesting and easy recipes to surprise their loved ones. A delicious cheese cake recipe from Alex Yakutov , chef and expert of the New Channel reality TV show On Knives.

“There are two simple secrets to making the perfect cottage cheese Easter cake. The most important thing is to choose a fatty, richly flavored cottage cheese. And be sure to rub it through a sieve twice, so that the curd becomes homogeneous and has a good texture. If you want to make a curd mass, you can do it 4-5 times. It’s also important to cook the custard properly,” notes Alex Yakutov. “I also love Italian candied fruit, so I advise adding it to Easter cake. I never buy these sweets at the market. It’s better to order them in advance in an online store. You can choose orange candied fruits – they will give an unrivaled flavor.”

Alex Yakutov on knives

Ingredients:

cottage cheese 9% fat – 300 g
sugar – 70 g
yolks – 60 g
cream 33% fat – 155 g
butter – 100 g
candied fruit – 170 g
lime or lemon – 1 pc.

Delicious cheese cake. Method of cooking:

First, prepare the custard. Mix 40 g of sugar, cream and egg yolks in a small saucepan. Put the container on low heat. Stir constantly with a silicone spatula until the temperature rises and the cream begins to thicken. Important! No need to bring the cream to a boil. That is, when steam begins to come out of the pan, stir the mass and remove the container from the stove. Stir again. The cream should be textured and thick. Leave it to cool.
If desired, add the zest of lime or lemon by grating it finely. Pour into a container with cream and mix thoroughly.
Rub the cottage cheese through a sieve twice. Put it in a medium bowl. Pour the cooled cream into the cottage cheese and mix.
Add 30 g of sugar to the softened butter. Beat with a whisk or mixer in a measuring cup. The mass should become soft, like a cream. Pour into a bowl with the cottage cheese and custard.
Add the candied fruit to the curd mass and mix thoroughly.
Take a special mold for a small Easter cake. Cover the middle with cling film. Put the mass into the mold and tap it to spread it well. Then wrap the Easter cake with cling film together with the mold. And put it in the freezer at least overnight.
The next morning, take the cake out of the freezer, carefully remove the film, and thaw it. This way, the dish will not be soggy, but will be very creamy, like a cheesecake.

Enjoy the holiday!

Photo: press service