Russian chocolate cottage cheese paska

Russian chocolate cottage cheese paska

Today we are cooking a wonderful Easter dessert, Russian chocolate cottage cheese paska. Adding dried fruits will diversify the texture and taste, and the beautiful appearance will captivate the eye. Here, a form with a volume of 450 grams of cottage cheese is used.
5 from 1 vote
Cook Time 12 hours
Total Time 12 hours
Course Dessert
Cuisine Russian
Servings 8 people
Calories 227 kcal


  • 1 tablespoon
  • 1 mix bowl
  • 1 blender
  • 1 Easter mold
  • 2 sushi stick
  • 1 cheesecloth
  • 1 tray
  • 1 jar filled


  • 400 g cottage cheese
  • 50 g dried apricots
  • 50 g prunes
  • 4 tbsp sugar
  • 300 g sour cream
  • 80 g butter
  • 1 tsp cocoa powder


  • Prepare everything you need. Easter will be tastier with cottage cheese with a higher fat content. Rinse the dried fruits, do not soak in water, dry on a towel. The butter should be at room temperature by the time you start working.
    Necessary ingredients for cooking russian chocolate cottage cheese paska
  • Be sure to rub the cottage cheese through a sieve, beat with an immersion blender or in a food processor. In the latter case, put half of the cottage cheese, chopped dried apricots in the bowl.
    400 g cottage cheese, 50 g dried apricots
    Cottage cheese, dried apricots
  • Half of the sugar, butter and sour cream.
    4 tbsp sugar, 80 g butter, 300 g sour cream
    Sugar, butter, sour cream
  • Beat. The cottage cheese should have a uniform creamy texture and small pieces of dried apricots. Transfer to a bowl.
    Whipped curd mass
  • You don’t need to wash the food processor bowl, put the remaining cottage cheese, sliced prunes there.
    50 g prunes
  • Sour cream, sugar, cocoa powder and butter.
    1 tsp cocoa powder
    Sour cream, sugar, cocoa powder, butter
  • Process.
    Whipped cottage cheese and chocolate mass
  • Assemble the Easter mold, reinforce it additionally by inserting sushi sticks into the grooves. Place it in a bowl or plate where the whey will drain. Moisten a clean cheesecloth, squeeze it out and line the mold from the inside, smoothing out the folds. Randomly place dark and light cottage cheese cream.
    Putting the curd mass into the mold
  • Fill the entire mold this way. Fold the edges of the cheesecloth up, make a small weight. Put it in the refrigerator for 8-12 hours. During this time, some whey will be released, and the Easter will become denser.
    Easter under oppression
  • Turn it over onto a plate, disassemble the mold, remove the cheesecloth. The marble Easter is ready. Decorate as desired.
    Russian chocolate cottage cheese paska


Calories: 227kcalCarbohydrates: 12gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 52mgSodium: 234mgPotassium: 221mgFiber: 1gSugar: 9gVitamin A: 828IUVitamin C: 0.4mgCalcium: 88mgIron: 0.3mg




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