Sirnahya Paska

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!

Sirnahya Paska

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.
  • Enjoy!



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