Pascha Cheese Recipes

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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.

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

PASKHA CHEESE



Paskha Cheese image

Categories     Milk/Cream     Mixer     Cheese     Easter     Vegetarian     Raisin     Brandy     Spring     Sour Cream     Gourmet

Yield Makes10 generous servings

Number Of Ingredients 12

1/3 cup brandy
1 cup loosely packed golden raisins (5 ounces)
2 pounds farmer cheese*
2 hard-boiled large egg yolks (reserve whites for another use if desired)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
1 cup sour cream
2 teaspoons vanilla
1/4 teaspoon salt
1 cup chilled heavy cream
Special Equipment
a wooden paskha cheese mold** or a clean 2-quart terra-cotta flowerpot with a drainage hole and a plate slightly smaller than top of pot; cheesecloth; 2 lb of weights such as large soup or vegetable cans

Steps:

  • Heat brandy with raisins in a small saucepan over low heat until warm, then remove from heat and let steep until raisins are softened, about 15 minutes.
  • Force cheese and yolks through a potato ricer or a medium-mesh sieve into a bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add cheese mixture, sour cream, vanilla, and salt and beat until just combined. Beat cream in a bowl with cleaned beaters until it holds soft peaks. Fold whipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly.
  • Line mold (or flowerpot) with a single layer of cheesecloth, leaving a 2- to 3-inch overhang on all sides. Spoon cheese mixture into mold, then fold ends of cheesecloth over top. Put lid on cheesecloth, then put weights on lid (or on foil and small plate if using flowerpot). Chill mold on a large plate (to catch drips) at least 24 hours.
  • Remove lid from mold and open cheesecloth. Invert a serving plate over top of mold and invert mold onto plate. Unlock hinges and open mold, removing cheesecloth. Loosely cover cheese with plastic wrap and let stand at room temperature 30 minutes.
  • *Available at some supermarkets, many cheese shops, and Murray's cheese shop (888-692-4339).
  • **We got our mold from Toroney's Custom Woodwork and Church Supply (610-942-3506).

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").

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.

PASHKA



Pashka image

Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!

Provided by JACKIE_FETT

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 8h30m

Yield 10

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container cottage cheese
1 (8 ounce) container sour cream
¼ cup butter, melted
1 cup white sugar
¼ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup finely chopped blanched almonds
½ cup currants

Steps:

  • In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
  • Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
  • Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 29.2 g, Cholesterol 74.8 mg, Fat 28.8 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 16.6 g, Sodium 269.3 mg, Sugar 25.3 g

PASCHA CHEESE



Pascha Cheese image

This is a recipe I got off whatimcookingnow.blogspot.com. It is a recipe she says she got from her friend Diane. I've never tried it but I'm posting it here so I can adjust the recipe down. The original recipe calls for bakers or farmers cheese, but I can't find that here. If you use farmers cheese the recipe calls for 4 1/2 C sugar instead. Since I haven't made this times and servings are guesses.

Provided by cookbooksanonymous

Categories     Spreads

Time P1DT30m

Yield 1 mold, 25 serving(s)

Number Of Ingredients 7

5 lbs ricotta cheese
3 cups heavy cream, whipped
1 2/3 cups softened butter
2 1/2 teaspoons vanilla
1 vanilla bean
3 3/4 cups sugar
flavored extract (optional) or fruit, of your choice (optional)

Steps:

  • Whip cream and set aside. Cream butter and sugar thoroughly. Slit the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the vanilla and mix well. Add the cheese and beat until mixture is smooth without any curds showing. Fold in the whipped ceam. Line a large Pascha cheese mold or clean flower pot with cheesecloth and drain mixture for a couple of days, but at least overnight. Flavor however you like using orange zest, strawberries, or other extracts.

Nutrition Facts : Calories 482.7, Fat 34.7, SaturatedFat 21.9, Cholesterol 118.1, Sodium 174.5, Carbohydrate 33.6, Sugar 30.3, Protein 11

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