Ukrainian Easter Cheese (Paska)
Recipe by Tania Mychajlyshyn- D'Avignon from allrecipes.com
Dessert 24 Hr.
Ingredients
16
16 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 294
- Carbohydrate: 14g
- Fat: 23g
- Protein: 9g
- Sugar: 13g
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