Paskha (Russian-Style Farmers’ Cheese)

  • Serves

    serves 8


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.


  • 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


Step 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.

Step 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.

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