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Ukrainian Easter Cheese (Paska)

Traditional real ostrich blown hand painted ukrainian easter egg pysanky 5.8 inches the large size of the.

Recipe Summary 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.

Ingredients | Ukrainian Pysanky Symbols

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

Directions

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.

Info | Ukrainian Pysanky Symbols

additional: 1 day total: 1 day Servings: 16 Yield: 16 servings

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