Ukrainian Easter Cheese (Paska)
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Ingredients1 d servings 294 cals
Original recipe yields 16 servings
- 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.
- 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.
Per Serving: 294 calories; 22.5 g fat; 13.8 g carbohydrates; 9.2 g protein; 117 mg cholesterol; 269 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 giv...