UKRAINIAN EASTER CHEESE (PASKA)

Ukrainian Easter Cheese (Paska) image

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

Ingredients

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

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