Ukrainian Easter Cheese (Paska)

This unbaked cheese Paska was one of my mother Sofia's traditional Ukrainian Easter recipes. She passed away in 1995 so I have been making it ever since. It is easy to make, very rich, and a hit every time. Decorate with the fruits of your choice.

• Calories: 294 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• ½ cup unsalted butter, softened
• 1 cup superfine white sugar
• 16 ounces farmer cheese
• 12 ounces cream cheese (such as Philadelphia®), softened
• 4 hard-boiled egg yolks
• 1 teaspoon grated lemon zest, or more to taste
• 1 teaspoon grated orange zest, or more to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Chill until Paska is firm, overnight to 24 hours.

Step 5

Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.