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.**”
READY IN:
1hr
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Beat butter and 1 1/2 cups sugar until creamy.
  3. Whip 1/2 cup sugar with the 5 egg yolks until white.
  4. 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.
  5. Mix the butter-sugar mixture and the yolk mixture together. Add cheese and mix thoroughly.
  6. Whip the whipping cream until firm and fold into above.
  7. Line container of choice (wooden mold, clay flower pots or kitchen colander with damped cheesecloth.
  8. Fill mold with cheese mixture, wrapping excess cloth over top. Make sure to place plate to catch drips underneath mold.
  9. 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.
  10. Turn mold upside down onto decorative plate and gently pull the cheesecloth off.
  11. 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.

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