Description
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.
Ingredients
- 16 ounces farmer cheese
- 12 ounces cream cheese (such as Philadelphia®), softened
- ½ cup unsalted butter, softened
- 4 hard-boiled egg yolks
- 1 cup superfine white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon zest, or more to taste
- 1 teaspoon grated orange zest, or more to taste
Instructions
- 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.
Total Time: 1 day
Servings: 16