Paskha Cheese Recipes

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PASKHA

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



Paskha image

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.

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)

PASHKA

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



Pashka image

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

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

EASTER CHEESE MOLD: PASHKA

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



Easter Cheese Mold: Pashka image

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").

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

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