Cheese Paska or Cheese Babka
Cheese paska, shaped as a pyramid or block, is a traditional Easter dessert.
It may be cooked as given below, or the cooking may be entirely omitted.
For an uncooked paska, combine the ingredients, omitting the cooking, then mold
and refrigerate the mixture as directed in this recipe.
- 2 pounds dry cottage cheese
- 3/4 cup soft butter
- 1 1/2 cups granulated sugar
- 4 egg yolks
- 1 egg
- 3/4 cup thick cream
- 1/2 teaspoon salt
- 1/2 cup blanched, almonds chopped fine
- 1/2 cup assorted fruit--raisins, mixed peel
- 1 teaspoon vanilla extract
- Press the cheese through a sieve. Cream the butter with the sugar and then
combine with the cheese. Beat the egg yolks and the whole egg together; blend
with the cheese mixture. Stir in the remaining ingredients except the vanilla
- Put the mixture into the top of a double boiler and heat it over barely
simmering water until bubbles form around the edge of the pan. Stir constantly
while heating it. Remove from the range and continue stirring until the mixture
cools. This is very important. This long stirring gives the paska a smooth and
velvety texture. Lastly add the vanilla extract.
- In Ukraine, the cheese mixture for paska is poured into a special mold with
a removable rim, shaped like a pyramid. But an ordinary plastic flower pot with
a hole at the bottom may serve the purpose.
- Line the pot with a dampened cheesecloth of double thickness and pour the
mixture into it. Cover with a damp cloth, place a small plate on top of the
paska, and weight it down with a suitable weight.
- A clean brick or a heavy iron may be used for a weight. The hole on the
bottom of the pot allows the excess moisture to drain off. Let it stand in a
cold place for 24 hours. Unmold on a plate and chill thoroughly in the refrigerator.
Decorate at the base with fresh berries or a sliced orange. Serve in slices
at the table.
- The flower pot mold gives a very attractive shape to the paska. But if it
is not available, the cheese mixture may be molded into a block. Pour the mixture
into a clean, damp 10-pound sugar bag. Tie the open end of the bag securely
into a knot, or sew it up. Place between 2 clean boards (not pine) and weight
it down with a weight. Let it stand in a cold place for 24 hours. Cut the bag
on all sides with scissors, trim the rough edges of the paska, and place on
a serving plate.
- Chill well before serving.
Posted by Olga at Recipe Goldmine March 20, 2002 15:32:52.
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.