This unbaked cheese Paska was one of my mother Sofia's traditional Ukrainian Easter recipes. She passed away in 1995 so I have been making it ever since. It is easy to make, very rich, and a hit every time. Decorate with the fruits of your choice.

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Ingredients

Directions

  • Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.

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  • Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.

  • Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.

  • Chill until Paska is firm, overnight to 24 hours.

  • Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

Cook's Note:

Substitute almond extract for the vanilla extract if desired.

Editor's Note:

This dessert is traditionally made in a pyramid-shaped mold called a "pasotchnitza," though a conical sieve or clean terra cotta flower pot with a hole in the bottom can be used to achieve the pyramid shape. A regular sieve or colander can also be used to produce a round shape.

Nutrition Facts

293.86 calories; 9.24 g protein; 13.81 g carbohydrates; 22.5 g fat; 116.64 mg cholesterol; 269.38 mg sodium.Full Nutrition


Reviews (2)

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Most helpful positive review

01/09/2017
Thank you Tania for posting this recipe! My grandmother made this years ago and I loved it:) I was reminded of it a few days ago and thought I would try to find a recipe when I came upon yours. The texture is exactly like I remembered although I used the almond extract. Not quite like Baba's but delicious nonetheless. I had to give some away to friends because I was eating it all;) Awesome!

Most helpful critical review

01/09/2017
Thank you Tania for posting this recipe! My grandmother made this years ago and I loved it:) I was reminded of it a few days ago and thought I would try to find a recipe when I came upon yours. The texture is exactly like I remembered although I used the almond extract. Not quite like Baba's but delicious nonetheless. I had to give some away to friends because I was eating it all;) Awesome!
2 Ratings
  • 5 Rating Star 2
01/09/2017
Thank you Tania for posting this recipe! My grandmother made this years ago and I loved it:) I was reminded of it a few days ago and thought I would try to find a recipe when I came upon yours. The texture is exactly like I remembered although I used the almond extract. Not quite like Baba's but delicious nonetheless. I had to give some away to friends because I was eating it all;) Awesome!
04/15/2017
We only made one change. We used only half the sugar. We used regular granulated sugar 1/2 cup. When our friend from Ukraine tried it she said it was the best she ever had. Sometimes people give compliments... but she did return for a second helping.:)