- Press cheese through a medium strainer set over a bowl.
- Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla.
- Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight.
- Remove weights and plate; pull back cheesecloth from base. Carefully invert mold onto a serving plate and remove paskha; remove cheesecloth. Decorate with dried fruits; serve.
- Heat brandy with raisins in a small saucepan over low heat until warm, then remove from heat and let steep until raisins are softened, about 15 minutes.
- Force cheese and yolks through a potato ricer or a medium-mesh sieve into a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add cheese mixture, sour cream, vanilla, and salt and beat until just combined. Beat cream in a bowl with cleaned beaters until it holds soft peaks. Fold whipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly.
- Line mold (or flowerpot) with a single layer of cheesecloth, leaving a 2- to 3-inch overhang on all sides. Spoon cheese mixture into mold, then fold ends of cheesecloth over top. Put lid on cheesecloth, then put weights on lid (or on foil and small plate if using flowerpot). Chill mold on a large plate (to catch drips) at least 24 hours.
- Remove lid from mold and open cheesecloth. Invert a serving plate over top of mold and invert mold onto plate. Unlock hinges and open mold, removing cheesecloth. Loosely cover cheese with plastic wrap and let stand at room temperature 30 minutes.
- *Available at some supermarkets, many cheese shops, and Murray's cheese shop (888-692-4339).
- **We got our mold from Toroney's Custom Woodwork and Church Supply (610-942-3506).
PASKHA - AN OLD RUSSIAN EASTER TRADITION
Sort of like a cheesecake this festive dish is an old tradition from Russia. The farmer's cheese can be purchased at any store that carries traditional Kosher foods. There are special molds that can be used to give it the traditional tower shape but it can also be molded in a regular kitchen colander or clay flower pots. You will need cheesecloth for this recipe. It is so beautiful when served with Kulich which is the traditional Russian Easter bread. ** Please note that the original recipe calls for 4 cups of sugar rather than 2 cups. We just don't care for too much sugar.**
Provided by sassafrasnanc
Yield 30 serving(s)
Number Of Ingredients 6
- Drain farmer's cheese of all moisture by placing cheesecloth in colander and weighting down with bricks or other heavy items. Drain overnight in refrigerator.
- Beat butter and 1 1/2 cups sugar until creamy.
- Whip 1/2 cup sugar with the 5 egg yolks until white.
- Add the insides of 2 vanilla beans to the egg yolk. (cut in half and scrape inside out.) Chop the outside of 1 vanilla bean as finely as possible and add to egg yolk mixture.
- Mix the butter-sugar mixture and the yolk mixture together. Add cheese and mix thoroughly.
- Whip the whipping cream until firm and fold into above.
- Line container of choice (wooden mold, clay flower pots or kitchen colander with damped cheesecloth.
- Fill mold with cheese mixture, wrapping excess cloth over top. Make sure to place plate to catch drips underneath mold.
- Refrigerate at least 6 days before you unmold the Paskha (I have never waited this long -- ) Paskha should be firm to touch in order to hold the shape well.
- Turn mold upside down onto decorative plate and gently pull the cheesecloth off.
- Decorate with candied fruits, nuts, raisins or any other edible item you choose. Traditional decorations includes Christian symbols such as crosses, etc. This dish is only served during the Easter season in Russia.
EASTER CHEESE MOLD: PASHKA
When made from homemade cottage cheese, pashka is at its best. The homemade cheese is smooth, creamy and has just the right slightly sour taste. If using farmer's cheese, try to use Friendship brand, available at most supermarkets. Serve pashka with slices of Easter coffee cake.
Provided by Food Network
Yield 8 servings
Number Of Ingredients 12
- In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix.
- In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
- Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
- Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
- Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres ("Christ has risen").
Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!
Provided by JACKIE_FETT
Number Of Ingredients 9
- In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
- Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
- Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 29.2 g, Cholesterol 74.8 mg, Fat 28.8 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 16.6 g, Sodium 269.3 mg, Sugar 25.3 g
UKRAINIAN EASTER CHEESE (PASKA)
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.
Provided by Tania Mychajlyshyn- D'Avignon
Number Of Ingredients 9
- 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.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 13.8 g, Cholesterol 116.6 mg, Fat 22.5 g, Protein 9.2 g, SaturatedFat 14.7 g, Sodium 269.4 mg, Sugar 12.7 g
PASKHA (RUSSIAN CHEESECAKE)
- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM.
- Press the cheese through a sieve.
- Combine the cheese with the egg yolks, beating in 1 yolk at a time.
- Add the sugar and blend well.
- Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
- Remove from the heat before it begins to boil.
- Stir in the fruits, almonds, and lemon rind.
- Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
- Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
- Fill the pot with the cheese mixture and cover with the flap.
- Put a weight on the top and place in the refrigerator for 2 to 3 days.
- The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
- When drained, carefully unmold the cake with a knife.
- Remove the cheesecloth and smooth the sides with a hot knife.
- Prepare the sauce.
- Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
- Cook and continue beating until the mixture thickens.
- Stir in the lemon juice and the rum, then chill briefly.
- Pour the sauce over the cheesecake and serve.
- NOTE: This very unusual cheesecake is a traditional Russian Easter dish.
- In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it.
- Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot.
- Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape.
- To make paskha, you will need a large flower pot and some cheesecloth.
- The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.
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- In a bowl with a mixer, beat vanilla seeds, butter, cream cheese, and sugar until smooth. Add ricotta and orange peel; beat until blended.
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Top Asked Questions
How do you make Paska cheese?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.
How do you make Paskha?Remove from heat and add drained cheese, almonds, raisins, lemon zest and vanilla, and stir to combine. Add butter and stir constantly until butter is incorporated and mixture has cooled slightly; this prolonged stirring gives paskha its smooth velvety texture.
Is Paskha a crustless cheesecake?Not only is Paskha a crustless cheesecake per se, but it does not require baking. No baking involved, just mix and wait. It just requires refrigeration to let the liquids drain from the mold.
What do you serve with Pashka?Serve pashka with slices of Easter coffee cake. In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix. In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth.