"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."
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.
Substitute almond extract for the vanilla extract if desired.
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.