Paskha (Russian-Style Farmers’ Cheese)

Russian-Style Farmers' Cheese (Pashka)
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen. A clean, one-quart clay flowerpot can be used in lieu of the paskha mold. This recipe was published in our April 2010 issue with Anna Stockwell's article Easter Sweets. See the recipe for Russian-Style Farmers' Cheese »Todd Coleman

This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen. A clean, one-quart clay flowerpot can be used in lieu of the paskha mold. This recipe was published in our April 2010 issue with Anna Stockwell's article Easter Sweet.

Paskha (Russian-Style Farmers’ Cheese)
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Yield: serves 8

Ingredients

  • 1 lb. farmers' cheese, preferably Friendship brand
  • 4 oz. cream cheese, cubed and softened
  • 34 cup sugar
  • 3 hard-cooked egg yolks, crumbled
  • 34 cup heavy cream
  • 13 cup ground almonds
  • 14 cup golden raisins
  • 12 tsp. lemon extract
  • 14 tsp. lemon zest
  • 14 tsp. vanilla extract
  • 12 vanilla bean, scraped, seeds reserved
  • Sliced or chopped fresh or candied fruit, for garnish

Instructions

  1. Put farmers' cheese, cream cheese, sugar, and egg yolks into the bowl of a food processor; pulse to combine. Add cream; process until smooth. Transfer cheese mixture to a large bowl. Add almonds, raisins, lemon extract, lemon zest, vanilla extract, and vanilla seeds; stir vigorously to combine.
  2. Line a 1-qt. paskha mold or a clean 1-qt. flowerpot with a double layer of cheesecloth. Set mold in a bowl, transfer cheese mixture into lined mold, and fold ends of cheesecloth neatly over the top. Put a plate over wide end of mold and weigh down with a soup can. Refrigerate, allowing liquid to drain, for at least 12 hours. To serve, invert mold onto a serving plate and remove mold; remove the cheesecloth. Decorate with candied fruit, if you like.