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Paskha

Paskha recipe image
This International salad features Cottage cheese, dry-curd 2 teaspoon Lemon rind, grated, Sugar 6 dr Red food coloring (optional, c Raisins. It delivers rich, cheesy flavor, smooth, comforting richness. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 812.7
Dietary: Gluten-free, Vegetarian
Description
This International salad features Cottage cheese, dry-curd 2 teaspoon Lemon rind, grated, Sugar 6 dr Red food coloring (optional, c Raisins. It delivers rich, cheesy flavor, smooth, comforting richness. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 lbs Cottage cheese,dry-curd
  • 2 teaspoons Lemon rind,grated
  • 1 cups Sugar 6 dr Red food coloring (optional)
  • 4 Eggs /3 c Raisins,golden
  • 1 teaspoons Vanilla
  • 1/4 cups Orange peel,candied,chopped
  • 2 package Farmer's cheese(7 1/5 oz) 1/4 c Almonds,ground
  • 1 cups Raspberry jam,seedless Candied cherries for garnish
  • 3/4 cups Butter,unsalted,softened Almonds,sliced for garnish
Directions
  1. 1
    Line paskha mold or clean 7 1/2x5" plastic or unglazed flower pot with drainage hole with 3 double-thicknesses of cheesecloth.
  2. 2
    Place on wire rack set over cake pan.
  3. 3
    Place 1/2 pound cottage cheese, the sugar and eggs in food processor or blender.
  4. 4
    Whirl, scraping down side as necessary, until smooth.
  5. 5
    Scrape into medium-size saucepan.
  6. 6
    Cook over medium
  7. 7
    heat , stirring constantly, for 6 minutes or until mixture almost somes to boiling or instant-read thermometer registers 150'F.
  8. 8
    Stir in vanilla extract.
  9. 9
    Pour into large bowl to cool.
  10. 10
    Working in 2 batches,
  11. 11
    add remaining cottage cheese, farmer's cheese, jam, butter, lemon rind and food coloring, if using, to CLEAN food processor or blender.
  12. 12
    Whirl, scraping down side.
  13. 13
    Whisk into bowl with cooked cheese mixture.
  14. 14
    Stir in raisins, orange peel and almonds.
  15. 15
    Pour into prepared mold.
  16. 16
    Fold excess cheesecloth over top; cover with plastic wrap.
  17. 17
    Place flat-bottomed plate or saucepan, slightly smaller than diameter of mold, on top to weight.
  18. 18
    Refrigerate for 3 hours.
  19. 19
    Weight top with two 23-ounce cans or heavy iron skillet.
  20. 20
    Drain for 2 days in refrigerator or until center is firm.
  21. 21
    Refrigerate up to 1 week.
  22. 22
    Unmold and remove cheesecloth.
  23. 23
    Decorate mold with candied fruits and almonds.
  24. 24
    Slice into wedges and serve as cheesecake, or spread on Kulich

Nutrition Facts

Servings 12

Amount Per Serving
Calories 812.7kcal
% Daily Value *
Total Fat 46.6g72%
Saturated Fat 28.4g142%
Cholesterol 128.5mg43%
Sodium 1116.9mg47%
Total Carbohydrate 75.8g26%
Dietary Fiber 4.3g18%
Sugars 68.7g
Protein 26.2g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds,ground, almonds,sliced, blending, boiling, butter,unsalted,softened, candied, cheese,drycurd, cheese7, cherries, coloring, cottage, farmers, food, garnish, international, jam,seedless, lemon, optional, orange, paskha
Read it online: https://www.chefs-mate.com/recipe/paskha/