This cheese paska recipe from the cookbook “From a Monastery Kitchen” is great for those of us who have trouble getting a smooth texture with the traditional farmer’s cheese based paska recipe. It’s delicious!
Course: Pascha Recipes
- 3 egg yolks well beaten
- 1 cup sugar
- 3/4 pound sweet butter room-temp
- 1 tbsp vanilla high quality
- 11 oz cream cheese room-temp
- 1/2 tsp lemon extract
- 3/4 cup whipped heavy cream
Beat the egg yolks well. Gradually add the sugar. Beat well again.
Add the vanilla extract and lemon extract.
Cream the butter and add the cream cheese. Beat mixture.
Add the butter/cheese mixture to the egg yolk mixture. Beat well.
Add heavy cream. Beat well.
Pack into large clay flower pot (new) or use a traditional cheese form. Line with a cheese cloth folded into four layers.
Cover with saran wrap and place a brick on top to weigh it down.
Put into a plastic bag to prevent any odors from reaching it.
Place on top rack with a little dish under it to catch the liquid that drains (this recipe only drains a little).
Remove from the mold after 24 hours and decorate for Pascha.
Recipe Notes[AMAZONPRODUCTS asin="B00HNVFXWE"]