Ukrainian Easter Cheese (Paska) recipe

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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

Nutrition Info

293.9 calories
carbohydrate: 13.8 g
cholesterol: 116.6 mg
fat: 22.5 g
fiber: : -
protein: 9.2 g
saturatedFat: 14.7 g
servingSize: -
sodium: 269.4 mg
sugar: 12.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

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

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

Recipe Yield

16 servings

Recipe Note

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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