Easter Cheese Mold Pashka Recipes

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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

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

EASTER CHEESE MOLD: PASHKA



Easter Cheese Mold: Pashka image

When made from homemade cottage cheese, pashka is at its best. The homemade cheese is smooth, creamy and has just the right slightly sour taste. If using farmer's cheese, try to use Friendship brand, available at most supermarkets. Serve pashka with slices of Easter coffee cake.

Provided by Food Network

Categories     dessert

Time 12h20m

Yield 8 servings

Number Of Ingredients 12

2 pounds homemade cottage cheese or farmer's cheese
1 1/2 cups sugar
8 ounces cream cheese, at room temperature, cut into pieces
6 large hard-cooked egg yolks, crumbled
1 1/2 cups heavy or whipping cream
3/4 cups ground almonds
1/2 lemon, zest grated
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 large vanilla bean, split lengthwise
1/2 cup golden raisins
Chopped candied fruits, for decoration

Steps:

  • In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix.
  • In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
  • Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
  • Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
  • Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres ("Christ has risen").

RUSSIAN EASTER CHEESE PASKA



Russian Easter Cheese Paska image

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

4 lbs friendship farmer cheese
1/2 lb butter
16 ounces sour cream
1 1/2 cups sugar
6 eggs, beaten
2 teaspoons vanilla
ground almonds (optional) or lemon zest (optional)

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

RUSSIAN EASTER DESSERT (PASHKA)



Russian Easter Dessert (Pashka) image

Russian Orthodox Christians created this dessert in celebration of Easter. This dessert is similar to a fancy French dessert made in heart shaped draining forms for Valentines Day, and cheesecake without the crust. Absolutely delicious! You can, of course, add other ingredients instead of the candied fruit and almonds.

Provided by Nana Lee

Categories     Cheesecake

Time 12h35m

Yield 12-14 serving(s)

Number Of Ingredients 10

3 egg yolks, slightly beaten
1 cup whipping cream
3/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
6 cups small-curd cream-style cottage cheese
1/4 cup butter or 1/4 cup margarine, softened
1/2 cup chopped mixed candied fruit
1/4 cup finely chopped blanched almond
cheesecloth

Steps:

  • Mix egg yolks and whipping cream in heavy saucepan.
  • Stir in sugar and salt.
  • Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
  • Remove from heat; stir in vanilla extract.
  • Place saucepan in cold water until custard is cool.
  • If custard curdles, beat with hand beater until smooth.
  • Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
  • Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  • Repeat with remaining cottage cheese and butter.
  • Stir custard into cheese mixture until smooth.
  • Stir in candied fruit and almonds.
  • Line a 2-quart non-clay flower pot (or any form dish WITH OPENINGS IN THE BOTTOM, like a flower pot has) with double layer dampened cheesecloth.
  • Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
  • Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
  • To serve, unmold onto serving plate; remove cheesecloth.
  • Garnish as desired with additional candied fruit and blanched almonds.
  • Refrigerate any remaining dessert.

Nutrition Facts : Calories 284.8, Fat 18.3, SaturatedFat 9.3, Cholesterol 96.7, Sodium 450.3, Carbohydrate 17.4, Fiber 0.3, Sugar 15.5, Protein 13.4

PASKHA - AN OLD RUSSIAN EASTER TRADITION



Paskha - an Old Russian Easter Tradition image

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.**

Provided by sassafrasnanc

Categories     Russian

Time 1h

Yield 30 serving(s)

Number Of Ingredients 6

3 lbs farmer cheese
1 1/2 lbs unsalted butter, softened
1 1/2 pints whipping cream
2 vanilla beans or 2 tablespoons vanilla extract
2 cups sugar
5 egg yolks

Steps:

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

PASKHA



Paskha image

This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h25m

Number Of Ingredients 10

2 pounds fresh farmer cheese, room temperature
6 egg yolks, room temperature
1 1/2 cups sugar
3 sticks unsalted butter, room temperature
1/4 teaspoon grated fresh nutmeg
Zest of 1 orange
1/3 cup finely chopped candied citron or lemon peel
1 cup heavy cream
1 tablespoon pure vanilla extract
Assorted dried fruits, for decorating (optional)

Steps:

  • Press cheese through a medium strainer set over a bowl.
  • Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla.
  • Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight.
  • Remove weights and plate; pull back cheesecloth from base. Carefully invert mold onto a serving plate and remove paskha; remove cheesecloth. Decorate with dried fruits; serve.

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