Easter Cottage Cheese Dessert

This delicious dessert is traditionally served with slices of baked Easter paska.


  • 500 g cottage cheese 9%
  • 150 g sour cream or heavy cream
  • 120 g sugar
  • 80 g butter, softened
  • 2 eggs
  • 120 g dried fruit - prunes, raisins, dates, apricots etc.
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 50 ml brandy or whiskey


  1. Cut dried fruit in small pieces and soak them in brandy or whiskey for an hour. Grate the cottage cheese through the fine sieve. In a large bowl beat the sugar and eggs until creamy. Add the cottage cheese and softened butter. Mix well. Add sour cream, vanilla extract, lemon zest and soaked dried fruits.

  2. Transfer the mixture in a mold covered with two-layer gauze or cheesecloth. Fold ends of cheesecloth over top. You can use a special mold for this dessert or any other mold with holes, for example flowerpots. Place a bowl on top of the mold and put some heavy cans in it to drain out excess liquid. Place the mold on a large plate and keep in a fridge for 10-12 hours. Notes: You can also add to this dessert some nuts, almonds, hazelnuts, honey, coconut flakes, chocolate etc. Cottage cheese paska can be made the day before you plan to serve it.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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