RUSSIAN EASTER CHEESE PASKA
This is my mother, Stacey Leon's, traditional Russian Easter dessert served with Easter bread (Kulich). I always had a difficult time making this before I started using this recipe. If you don't have a cheese mold, use a clay flower pot.
Provided by susan_leon
Categories Cheesecake
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter.
- add sour cream and eggs.
- Stir constantly over a low heat until it looks like loosley scrambled eggs.
- Remove and cool.
- In a large size mixing bowl, mix egg mixture with sugar, vanilla and farmer's cheese. Beat well on a low speed.
- Drape a cheese cloth over a large cheese mold or clay flower pot with hole on the bottom.
- Put weights on top to squeeze out excess water.
- Refrigerate 24 hours.
- Unmold.
Nutrition Facts : Calories 581.4, Fat 32.2, SaturatedFat 19.3, Cholesterol 209.4, Sodium 221.7, Carbohydrate 35.7, Sugar 33.8, Protein 36.7
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