Raw Easter Cheesecake with Pistachios

Baking and Desserts | Russian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can purchase a wooden or plastic Easter mold at a local store.

Ingredients

Cottage cheese - 2 lbs
Butter - 5.3 oz
Cream - 17 fl oz
Whole egg - 4 pieces
Pistachios - 7.1 oz
Powdered Sugar - 7.1 oz

Step by Step guide

Step 1

The cottage cheese for the Easter cheesecake should be as smooth as possible. If the cottage cheese is grainy, pass it through a sieve.

Step 2

Mix the cottage cheese with softened (but not melted) butter. Whip the cream and fold it into the mixture. Whip the powdered sugar with the egg yolks and add that to the mixture as well. Thoroughly blend all the ingredients and at the last moment, add the pistachios, which should be shelled, roasted, and finely chopped.

Step 3

Prepare the mold for the cheesecake by lining the sides with sterile cheesecloth, making sure there are no folds. Pack the resulting mixture into the mold as tightly as possible, pressing it against the walls with a spoon. Place a weight on top of the filled and tightly closed mold (this can be a regular cutting board with a liter jar of water placed on it). Keep it under the weight for 24 hours.