Cheese Paska
Cheese Paska is a traditional Ukrainian recipe for a classic Easter cake or dessert made from cottage cheese cooked with butter, sugar, eggs, cream fruit and nuts in a bain-marie (double boiler) that is packed in a paska mould or plant pot lined with cloth before being squeezed to drive out excess moisture and solidify. The full recipe is presented here and I hope you enjoy this classic Ukrainian version of: Cheese Paska.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Additional Time:
(+24 hours draining)
Serves:
12–14
Rating: 
Tags : Cheese RecipesCake RecipesUkraine Recipes
Cheese Paska, is an Ukrainian version of Russian Cheese Pashka that is cooked rather than just being pressed and chilled.
Ingredients:
900g dry cottage cheese
150g butter, softened
300g granulated sugar
4 egg yolks
1 egg
180ml double or whipping cream
1/2 tsp salt
65g blanched almonds, finely chopped
80g assorted dried fruit (currants, raisins, mixed peel, chopped dates, etc)
1 tsp vanilla extract
Method:
Using the back of a spoon press the cottage cheese through a fine-meshed sieve. Meanwhile, cream together the butter and sugar until light and fluffy then beat in the sieved cottage cheese. Beat together the whole egg and the egg yolk then whisk into the creamed cheese mix. Add the cream and beat to combine then add the salt, fruit and nuts.
Mix well then turn into the top of a bain-marie (double boiler). Heat over barely-simmering water, stirring constantly, until bubbles just form around the edges of the pan. Take off the heat and continue stirring as the mixture cools. This is a critical step, as it's the extended stirring during the cooling process that gives the paska its smooth and velvety texture. Once cooled whisk in the vanilla extract.
In the Ukraine, the cheese mixture for paska is poured into a special mould with a removable rim, shaped like a pyramid. But an ordinary plastic or earthenware flower pot with a hole at the bottom will serve the same purpose.
Line the pot with a dampened piece of muslin or cheesecloth that's been doubled over then pour in the cheese mixture. Cover with a damp cloth, place a plate on top and weigh down with a brick, cast iron weights or large tins. Stand on a trivet over a bowl in a cold place for 24 hours (the weight will force excess moisture out of the hole and the paska will compact and solidify).
When ready, unmould onto a plate then transfer to the refrigerator and chill thoroughly (at least 4 hours). When ready to serve decorate around the base with fresh berries and/or sliced oranges.
To serve, take to the table and slice. If you do not have a paska mould or a suitable flower pot you can, at a pinch, use a colander or a steaming basket. Simply line with cloth and follow the instructions above.
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