Paskha

Name: Paskha
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 2 lbs farmer cheese, sieved; 4 egg yolks, beaten; 1/2 cup heavy cream; 3/4 cup powdered sugar; 1/2 cup unsalted butter, softened; 1 tsp vanilla extract; 1/2 cup golden raisins

A rich Eastern European Easter dessert made with sweet farmer cheese, butter, and dried fruit. It is cooked gently on the stovetop and pressed in a traditional mold overnight.

35 minMediumServes 8360 cal/serving

RussianDessertStovetopVegetarianGluten-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

2 lbs farmer cheese, sieved
4 egg yolks, beaten
1/2 cup heavy cream
3/4 cup powdered sugar
1/2 cup unsalted butter, softened
1 tsp vanilla extract
1/2 cup golden raisins

Instructions

1

Pass 2 lbs sieved farmer cheese through a fine sieve into a bowl.
2

Whisk 4 beaten egg yolks, 1/2 cup heavy cream, and 3/4 cup powdered sugar in a saucepan over low heat until warm and slightly thick.
3

Remove from heat and blend in 1/2 cup softened unsalted butter and 1 tsp vanilla extract.
4

Fold the custard mixture and 1/2 cup golden raisins into 2 lbs sieved farmer cheese.
5

Spoon into a cheesecloth-lined mold and chill under weights overnight.

Questions

Can I make Paskha dairy-free?

Not cleanly. Here the dairy (2 lbs farmer cheese, sieved, 1/2 cup heavy cream, 1/2 cup unsalted butter, softened) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

How long does Paskha keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Paskha?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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