This rich and creamy Paska is a beloved Eastern European Easter dessert, resembling a dense, no-bake cheesecake. Made with fresh pot cheese, sweetened cream cheese, and egg yolks, it offers a smooth, luxurious texture balanced by the chewiness of candied fruits and nuts. The mixture is drained in a special mold to achieve its signature firm consistency. It is traditionally served alongside Kulich, the tall Easter bread, making it a festive centerpiece for holiday gatherings. This dessert requires patience for draining but rewards with a sophisticated, mild flavor profile perfect for spring celebrations.
Paska
Description
This rich and creamy Paska is a beloved Eastern European Easter dessert, resembling a dense, no-bake cheesecake. Made with fresh pot cheese, sweetened cream cheese, and egg yolks, it offers a smooth, luxurious texture balanced by the chewiness of candied fruits and nuts. The mixture is drained in a special mold to achieve its signature firm consistency. It is traditionally served alongside Kulich, the tall Easter bread, making it a festive centerpiece for holiday gatherings. This dessert requires patience for draining but rewards with a sophisticated, mild flavor profile perfect for spring celebrations.Ingredients
Directions
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Sieve 3 pounds of dry pot cheese through a very fine sieve to remove lumps.
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Blend the sieved cheese with 1 pound of cream cheese until a smooth mixture is formed.
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In a separate bowl, beat 8 egg yolks with 1-1/2 pounds of granulated sugar until light and fluffy.
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Combine the egg yolk mixture with the cheese mixture and mix thoroughly.
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Add 2 cups of heavy cream to the mixture and stir until well incorporated.
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Fold in 1/4 pound of chopped, blanched almonds, 1/4 pound of mixed candied fruits, and 1/4 pound of raisins.
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Scrape the seeds from 2 vanilla beans and mix them into the batter until evenly distributed.
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Line a pyramidal Paska mold (or a deep flowerpot with a hole in the bottom) with a fine cheesecloth that has been wrung out of cold water.
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Pour the mixture into the lined mold and fold the cheesecloth over the top to cover it.
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Place a weight on top of the covered mold to press the cheese down firmly.
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Allow the Paska to drain for 24 hours in the refrigerator.
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Unmold the Paska by lifting the cheesecloth and decorate as desired before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 813.8kcal
- % Daily Value *
- Total Fat 91.9g142%
- Saturated Fat 57.9g290%
- Cholesterol 244.0mg82%
- Sodium 729.8mg31%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
A deep flowerpot with a hole in the bottom for drainage makes a satisfactory alternative to a traditional Paska mold.
Paska is traditionally served with Kulich, the Russian Easter bread.
Ensure the pot cheese is dry before sieving to achieve the correct texture.
