Search
by Ingredient

Paskha

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

12 servings

Prep

30 min

Cook

15 min

Ready

2 days
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 pounds cottage cheese
dry-curd
Camera
1 cup sugar
Camera
4 large eggs
Camera
1 teaspoon vanilla extract
Camera
2 packages farmer's cheese
*
1 cup raspberry jam
seedless
* Camera
¾ cup butter, unsalted
softened
Camera
2 teaspoons lemon zest
rated
Camera
6 food coloring
red, optional
* Camera
cup golden raisins
Camera
¼ cup candied orange peel
chopped
* Camera
¼ cup almonds
ground
Camera
1 x candied cherries
for garnish
* Camera
1 x almonds
sliced, for garnish
* Camera

Ingredients

Amount Measure Ingredient Features
907.2 g cottage cheese
dry-curd
Camera
237 ml sugar
Camera
4 large eggs
Camera
5 ml vanilla extract
Camera
2 packages farmer's cheese
*
237 ml raspberry jam
seedless
* Camera
177 ml butter, unsalted
softened
Camera
1E+1 ml lemon zest
rated
Camera
6 food coloring
red, optional
* Camera
79 ml golden raisins
Camera
59 ml candied orange peel
chopped
* Camera
59 ml almonds
ground
Camera
1 x candied cherries
for garnish
* Camera
1 x almonds
sliced, for garnish
* Camera

Directions

Line paskha mold or clean 7 1/2x5 inch plastic or unglazed flowerpot with drainage hole with 3 double-thickness of cheesecloth.

Place on wire rack set over cake pan.

Place ½ pound cottage cheese, the sugar and eggs in food processor or blender.

Whirl, scraping down side as necessary, until smooth.

Scrape into medium-size saucepan.

Cook over medium heat, stirring constantly, for 6 minutes or until mixture almost somes to boiling or instant-read thermometer registers 150 degrees F.

Stir in vanilla extract.

Pour into large bowl to cool.

Working in 2 batches, add remaining cottage cheese, farmer's cheese, jam, butter, lemon rind and food coloring, if using, to clean food processor or blender.

Whirl, scraping down side.

Whisk into bowl with cooked cheese mixture.

Stir in raisins, orange peel and almonds.

Pour into prepared mold.

Fold excess cheesecloth over top; cover with plastic wrap.

Place flat-bottomed plate or saucepan, slightly smaller than diameter of mold, on top to weight.

Refrigerate for 3 hours.

Weight top with two 23-ounce cans or heavy iron skillet.

Drain for 2 days in refrigerator or until center is firm.

Refrigerate up to 1 week.

Unmold and remove cheesecloth.

Decorate mold with candied fruits and almonds.

Slice into wedges and serve as cheesecake, or spread on Kulich.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 29354% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 332mg 14%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 2%
Sugars g
Protein 24g
Vitamin A 11% Vitamin C 1%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe