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Easter Molded Cheese Dessert Recipe - Paska / Paskha


Easter Paska or Molded Cheese Dessert

Easter Paska or Molded Cheese Dessert

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This recipe for a molded Easter cheese dessert is known variously as paska, pasca, paskha and pascha. Russian, Ukrainian, Lithuanian and Polish cuisine all feature paska, a word that literally means Easter or pascal. Easter in a Russian Orthodox home isn't complete without kulich and paska blessed by the parish priest.

This no-bake dessert is traditionally made into a round ball or in a pyramid-shaped mold, known as pasotchnitza (пасочница in Cyrillic) and originally made of wood but now often made of plastic, with the symbol of the orthodox cross and other religious symbols in relief. Handmade maple wood molds by Frank Toroney of Glenmoore, Pa., are available by phone order only from Toroney's Custom Woodwork and Church Supply (610-942-3506). Barring that, a new plastic (or unglazed terra cotta) flower pot with a hole in the bottom that holds 6 1/2 cups will work. Paska tastes somewhat like cheese cake without the crust and is often spread on slices of kulich.

If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.

Freeze leftover egg whites and save for leftover egg white recipes.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 Molded Easter Paska


  • 2 pounds dry curd or farmers cheese
  • 5 large egg yolks
  • 2 3/4 cups confectioners' sugar
  • 1 cup heavy cream
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup golden raisins
  • 1 cup chopped candied citron
  • 2 teaspoons vanilla
  • 1/2 pound (2 sticks) unsalted butter, whipped


  1. Pass the farmers cheese through a sieve or food mill and set aside. In the top of a double boiler, mix egg yolks with sugar. Add cream and heat over barely simmering water, stirring constantly, until bubbles form around the edge of the pan. Don't overheat or the eggs will curdle.

  2. Remove from heat and add cheese, almonds, raisins, citron and vanilla, mixing well. Add butter and continue stirring until mixture cools (this long stirring gives the paska a smooth and velvety texture).

  3. If you have a paska mold, line it with a double thickness of dampened cheesecloth. Pour the mixture inside and cover with a double thickness of dampened cheesecloth. Place the lid or a small plate on top and weight it down. Place a bowl under the mold to catch any runoff and refrigerate 24 hours. Unmold onto a serving plate and decorate with almonds, glaceed cherries, candied citron and green leaves, if desired. Cut into thin slices as this is very rich.

  4. If using a flower pot, proceed as above.

  5. If forming into a ball, over the sink, wrap mixture in double layer of dampened cheesecloth and twist into a tight ball. Place in a colander with a bowl underneath to catch any moisture, cover with a plate and weight down with heavy can. Proceed as above.

  6. Note: For a perfectly round ball, people close the cheesecloth with butchers twine and then tie it to a rack in the rerigerator, suspending it over a bowl to catch drips.
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