Easter Cheese Mold (Paskha) Recipe

Name: Easter Cheese Mold (Paskha)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs homemade cottage cheese or 2 lbs farmer cheese; 1 ½ cups sugar; 8 ounces cream cheese, at room temperature, cut into pieces; 6 large hard cooked egg yolks, crumbled; 1 ½ cups heavy cream or 1 ½ cups whipping cream; ¾ cup ground almonds; 12 lemon, zest of, grated; 1 teaspoon lemon extract; ½ teaspoon vanilla extract; 1 large vanilla bean, split lengthwise; ½ cup golden raisin; chopped candied fruit, for decoration

Servings: persons

2 lbs homemade cottage cheese or 2 lbs farmer cheese
1 ½ cups sugar
8 ounces cream cheese, at room temperature, cut into pieces
6 large hard cooked egg yolks, crumbled
1 ½ cups heavy cream or 1 ½ cups whipping cream
¾ cup ground almonds
12 lemon, zest of, grated
1 teaspoon lemon extract
½ teaspoon vanilla extract
1 large vanilla bean, split lengthwise
½ cup golden raisin
chopped candied fruit, for decoration

1
In a large bowl, combine the cottage cheese or farmers cheese, sugar, cream cheese, and egg yolks, stirring to mix.
2
In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth.
3
Transfer back to the bowl.
4
Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract.
5
Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins.
6
Mix thoroughly.
7
Line a clean, unused 8 cup flower pot with a double layer of rinsed and squeezed dry cheesecloth.
8
Spoon the cheese mixture into the lined pot, then fold the ends of the cheesecloth neatly over the top.
9
Place a saucer on the cheesecloth, then a 2 pound weight, such as a can, on the saucer.
10
Put the flower pot in a bowl large enough for the liquid to drain into.
11
Refrigerate for at least 12 hours.
12
Empty the bowl.
13
Unmold the paskha onto a serving plate and carefully remove the cheesecloth.
14
Decorate with candied fruit, pressing some of the fruit into the paskha to form the letters XB, which stands for Khristos voskres (Christ has risen).

2235

kcal

Calories

155

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs homemade cottage cheese or 2 lbs farmer cheese, 1 ½ cups sugar, 8 ounces cream cheese, at room temperature, cut into pieces, 6 large hard cooked egg yolks, crumbled, and more.

Yes, Easter Cheese Mold (Paskha) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easter Cheese Mold (Paskha)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions