Sweet Cheese Pudding 'Paskha'
Traditional Russian no-bake Easter Cheesecake
Nutrition Facts
Ingredients
Instructions
Zest a lemon and juice it, split the vanilla bean and scrape out seeds.
In a food processor combine farmer's cheese, crème fraîche, softened butter, sugar, vanilla bean seeds and zest and juice of one lemon. Process until silky smooth.
Turn the Paskha mold upside down and set inside a bowl, line it with cheese cloth so the ends are long enough to cover the bottom of the mold. Transfer the cheese mixture into the mold, pack it tightly to avoid air bubbles.
Cover the top with cheese cloth and set a plate on top of, which then should be weighed down with something heavy like a mason jar filled with water.
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Reviews from the Original Source
After 31 years in the Orthodox church, learning all about the various customs and foods, I finally found a paskha recipe that even my Russian friends would be proud to serve. Thank you! And I made my own tvorog too. I used a wooden paskha mold that my husband was given many years ago on a trip to the USSR by his generous host. It must be a hundred years old.
This is such a beautiful paskha! I love that it's no bake cheese pudding and that mold is absolutely beautiful.
What a delicious Easter treat! I love how you left out the dried fruit. I also don't like the texture of dried fruit in paskha.
Did you make this recipe?
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