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
Categories Holidays and Events Recipes Easter Desserts Cakes
Time P1D
Yield 16
Number Of Ingredients 9
Steps:
- 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
EASTER CHEESE - HRUDKA
Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!
Provided by Bryan Burns
Time 10h35m
Yield 32
Number Of Ingredients 5
Steps:
- Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
- Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 7.8 g, Cholesterol 72.8 mg, Fat 2.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 111.1 mg, Sugar 7.8 g
UKRAINIAN EASTER CHEESECAKE (SYRNYK)
Fresh, simple cheese is synonymous with Easter baking. Syrnyk, or syrnyi perih is a must for family desserts at Easter time. The very traditional version consisted mainly of farmer cheese, eggs, sugar, and lemon zest wrapped in a short pastry dough, and flavored with dried fruits such as raisins. This recipe is an elegant version of the traditional cheesecake. Farmers cheese, is similar to ricotta, but silkier in texture.
Provided by Olha7397
Categories Cheesecake
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- MAKE THE PASTRY. In a food processor or a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and process, or cut in, until the mixture is the consistency of coarse crumbs.
- In another bowl, mix the egg yolks, sour cream, and lemon zest. Add to the flour mixture and process or mix just until the dough holds together. Press the dough into a ball, then remove one-quarter of the dough. Wrap the two pieces separately in plastic wrap and chill for 10 minutes.
- Butter the bottom and sides of a 9 or 10 inch springform pan. Remove the larger portion of dough from the refrigerator and on a lightly floured surface, roll out to about 1/4 inch thick (see Note). Using the pan as a guide, cut a circle of dough and fit it into the bottom of the pan. Cut the remaining rolled out dough into 2-inch strips and "patch" them around the sides of the pan to cover, pressing them against the pan so they stay in place. Seal the edges around the bottom of the pastry. Refrigerate while preparing the filling.
- Preheat oven to 350°F.
- FOR THE FILLING, place the raisins in a small bowl and cover with hot water. Let stand for a few minutes until plumped, then drain. Beat the farmer cheese, or ricotta cheese, egg yolks, and 1/4 cup of the sugar in a large bowl until fluffy. Add the vanilla, lemon zest and juice, and the raisins.
- In a small bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff and fold into the filling batter. Pour into the prepared pastry shell and spread evenly.
- Roll out the reserved dough on a lightly floured surface to 1/4 inch thickness and cut into 1/2 inch strips that are 9 or 10 inches long, depending on the diameter of the pan. Arrange the pastry strips on top of the filling, weaving them into a latticework pattern. Crimp the edges of the pastry together to seal.
- FOR THE TOPPING, brush with the egg white mixture and sprinkle with the sugar.
- Bake for 1 hour 10 minutes, until the filling is set an the crust is pale golden brown. Remove from the oven and cool on a wire rack.
- Makes 12 to 16 servings.
- NOTE: An easy way to roll out a sticky dough such as this is to place it between two sheets of plastic wrap. If the dough seems too sticky or soft to lift from the plastic put it into the freezer for one or two minutes, until it stiffens, then peel of one part of the plastic wrap and lift the dough up from the second sheet of plastic.
- If you use ricotta cheese in a container then drain in a strainer until liquid drains out.
- Festive Ukrainian Cooking.
Nutrition Facts : Calories 340.1, Fat 14.8, SaturatedFat 8.7, Cholesterol 131, Sodium 161, Carbohydrate 45.4, Fiber 1.1, Sugar 26.4, Protein 7.7
UKRAINIAN EASTER CHEESE
Steps:
- Place container with milk in sink filled with hot water. Warm milk until lukewarm, add buttermilk and mix. Crush tablet and dissolve in spoon of warm water. Mix into milk mixture. Keep container in warm water. When milk sets, take a wooden spoon and cut through milk twice each way. Let stand until curds separate from the whey. Then drain in a cloth bag or strainer lined with cheesecloth. Place in a container and leave at room temperature overnight. In the morning, take out of bag and place in a bowl in the fridge. It can be left out longer for a more sour boodz. I don't know if they make rennet tablets anymore, but it does come in liquid form and I hear you can use pasteurized milk.
UKRAINIAN CHEESECAKE
Make and share this Ukrainian Cheesecake recipe from Food.com.
Provided by GrandmaIsCooking
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees Fahrenheit.
- Press the cottage cheese through a sieve and drain.
- In a large mixing bowl, beat the egg yolks until light and foamy, then add the sugar slowly, continuing to beat until very light and smooth.
- Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired).
- Stir until all ingredients are well blended and the mixture is smooth.
- In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter.
- Pour the mixture into the prepared crust and bake for about 1 hour.
- Cool to room temperature before serving.
Nutrition Facts : Calories 109, Fat 4.8, SaturatedFat 2.6, Cholesterol 62.3, Sodium 164.4, Carbohydrate 10.2, Sugar 8.6, Protein 6.2
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