Go Back
–+ servings
A Taste of Tradition: The Ultimate No-Bake Easter Paskha – vegetarian recipe
Stav Kogan

A Taste of Tradition: The Ultimate No-Bake Easter Paskha

Discover a cherished Easter tradition with this breathtaking no-bake Paskha recipe. This rich, creamy, sweet cheese delicacy is a true showstopper, resulting in a divinely smooth, tangy, and sweet masterpiece that's worth the wait.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 15 serving
Calories: 370
Ingredients Method Nutrition

Ingredients
  

  • 5 large egg yolks
  • 3 cups (600 g / 21.2 oz) granulated sugar, divided
  • 1 cup (240 ml) whole milk
  • ½ tsp (2.5 ml / 0.1 fl oz) vanilla extract
  • ¾ cup (170 g / 6 oz) unsalted butter, softened
  • 3 lbs (1.35 kg / 2.98 lb) hoop or farmer cheese
  • ½ cup (120 ml / 4.1 fl oz) heavy cream
  • 2 tsp (10 ml) grated lemon rind, from about 1 large lemon
  • ½ cup (65 g / 2.29 oz) finely chopped blanched almonds, optional
  • for Perfect Paskha
  • For the smoothest, most luxurious texture, do not skip sieving the cheese. Pushing it through a fine-mesh sieve is the secret to eliminating any graininess.
  • Be patient with the draining process. Allowing the Paskha to drain for the full 24-36 hours is vital for developing its dense, firm texture that slices beautifully.
  • Feel free to customize! Swap the almonds for chopped pistachios, or add ½ cup of golden raisins or finely chopped candied fruit along with the nuts for extra flavor and texture.

Method
 

  1. In a medium saucepan, beat the egg yolks with 1 cup / 200g (7.1 oz) of the sugar until the mixture is pale yellow and fluffy.
  2. Stir in the milk and vanilla extract.
  3. Place the saucepan over very low heat and cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon. This can take up to 20 minutes—be patient and do not let it boil.
  4. Remove from heat, add the softened butter, and continue stirring until it has completely melted.
  5. Set the custard aside to cool completely, whisking it occasionally to maintain a smooth consistency. 2.
  6. While the custard cools, press the farmer cheese through a fine-mesh sieve into a large bowl. This step is crucial for a silky-smooth texture.
  7. In a separate bowl, use a mixer to whip the heavy cream until stiff peaks form.
  8. Once the custard is completely cool, beat in the remaining 2 cups / 400g (14.1 oz) of sugar, followed by the sieved cheese and the grated lemon rind. Gently fold in the whipped cream until just combined. If using, stir in the chopped almonds now. 3. Prepare your mold.
  9. Line a large colander (or a traditional pyramid-shaped Paskha mold) with a double layer of muslin or at least 6 layers of cheesecloth, leaving plenty of overhang.
  10. Pour the cheese mixture into the lined colander.
  11. Fold the overhanging cloth neatly over the top of the mixture, pulling it tightly.
  12. Place a small plate on top that fits just inside the colander, and set a heavy weight on the plate (a few cans or a cast-iron pan work well). 4.
  13. Place the entire setup (colander, plate, and weight) over a deep bowl to catch the whey that will drain out.
  14. Transfer it to a cool place or the refrigerator for 24 to 36 hours. The Paskha is ready when it feels firm to the touch and holds its shape. 5. To serve, carefully remove the weight and plate. Unwrap the top of the Paskha and invert it onto a serving platter. Gently peel away the cheesecloth. Decorate as desired and serve chilled, cut into small wedges or slices. It pairs beautifully with a sweet yeast cake like Kulich.
  15. When making the egg yolk custard, use the lowest possible heat and stir constantly. This prevents the eggs from scrambling and ensures a silky-smooth base for your dessert.

Nutrition

Calories: 370kcalCarbohydrates: 38gProtein: 13.8gFat: 17.5g

Tried this recipe?

Let us know how it was!