Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 kg (2 lb 3 oz) full-fat farmer’s cheese/tvorog, well-drained
- 150 g (10 1/2 tbsp; 1 1/3 sticks) unsalted butter, softened to 68–72°F (20–22°C)
- 150 g (3/4 cup) granulated sugar
- 200 g (about 3/4 cup + 1 tbsp) full-fat sour cream
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 80 g (1/2 cup) mixed candied citrus peel, finely diced
- 50 g (1/3 cup) golden raisins, briefly soaked and patted dry
- 30 g (1/4 cup) toasted chopped almonds or pistachios
- Finely grated zest of 1 lemon (about 2 tsp)
Do This
- 1. Line a paskha mold or small colander with a double layer of damp cheesecloth; set over a rimmed plate to catch whey.
- 2. Push farmer’s cheese through a fine sieve (or pulse in a food processor 60–90 seconds) until silky.
- 3. Beat softened butter and sugar 3–4 minutes until pale and fluffy; mix in vanilla and salt.
- 4. Add the cheese in 2–3 additions, then beat in sour cream until smooth and glossy.
- 5. Fold in lemon zest, candied peel, raisins, and nuts.
- 6. Pack into the lined mold, fold cloth over the top, weight with 2–3 lb (1–1.5 kg), and refrigerate at 37–40°F (3–4°C) for 18 hours.
- 7. Unmold, peel off cloth, smooth any edges, garnish with extra peel/nuts, slice, and serve chilled.
Why You’ll Love This Recipe
- No-bake and fuss-free: the fridge does the work.
- Lush, creamy texture with a gentle tang and real vanilla fragrance.
- Classic Easter centerpiece with a beautiful, sliceable pyramid shape.
- Customizable mix-ins: candied citrus, raisins, and nuts for color and crunch.
Grocery List
- Produce: 1 lemon
- Dairy: Farmer’s cheese/tvorog (1 kg), unsalted butter, full-fat sour cream
- Pantry: Granulated sugar, pure vanilla extract, fine sea salt, mixed candied citrus peel, golden raisins, almonds or pistachios, cheesecloth
Full Ingredients
Base
- 1 kg (2 lb 3 oz) full-fat farmer’s cheese/tvorog, very well-drained
- 150 g (10 1/2 tbsp; 1 1/3 sticks) unsalted butter, softened to 68–72°F (20–22°C)
- 150 g (3/4 cup) granulated sugar
- 200 g (about 3/4 cup + 1 tbsp) full-fat sour cream
- 1 tsp pure vanilla extract (or seeds from 1/2 vanilla bean)
- 1/4 tsp fine sea salt
Mix-Ins & Garnish
- 80 g (1/2 cup) mixed candied citrus peel, finely diced
- 50 g (1/3 cup) golden raisins (soak 10 minutes in hot water or tea; drain and pat dry)
- 30 g (1/4 cup) toasted chopped almonds or pistachios
- Finely grated zest of 1 lemon (about 2 tsp)
- Extra candied peel and chopped nuts for garnish (optional)
To Mold & Press
- Paskha mold (pasochnitsa) or small cone/flower pot/colander with holes for drainage
- 2 large squares of cheesecloth (about 30 x 30 cm / 12 x 12 in), rinsed and wrung out
- Weight: 2–3 lb (1–1.5 kg)
- Rimmed plate or shallow bowl to catch whey
Step-by-Step Instructions
Step 1: Line the mold and prep the add-ins
Line your paskha mold (or a small colander) with a double layer of damp cheesecloth, leaving generous overhang. Set the lined mold over a rimmed plate or bowl to catch draining whey. Soak raisins in just-boiled water or strong black tea for 10 minutes, drain, and pat very dry. Finely dice the candied peel, toast and chop the nuts, and zest the lemon. Let the butter soften to 68–72°F (20–22°C) so it creams properly.
Step 2: Make the cheese perfectly smooth
For the silkiest texture, press the farmer’s cheese through a fine-mesh sieve twice, using a spatula or the back of a spoon. Alternatively, pulse in a food processor for 60–90 seconds, scraping the bowl once or twice, until creamy but still cool and thick. Do not over-process to a runny paste.
Step 3: Cream butter and sugar
In a large bowl, beat the softened butter and sugar with a hand mixer on medium speed for 3–4 minutes until very pale and fluffy. Beat in the vanilla and salt.
Step 4: Build the lush base
Add the smoothed cheese in 2–3 additions, beating on low just until incorporated after each addition. Beat in the sour cream until the mixture is glossy and homogeneous, 30–60 seconds. Scrape the bowl thoroughly to ensure no butter streaks remain.
Step 5: Fold in fruit and nuts
Using a spatula, fold in the lemon zest, diced candied peel, well-dried raisins, and chopped nuts until evenly distributed. The mixture should be thick and scoopable.
Step 6: Pack, press, and chill
Scoop the mixture into the lined mold, pressing firmly into corners to avoid air pockets. Level the top, fold the cheesecloth over, and place a flat plate or small saucer on top. Weight with 2–3 lb (1–1.5 kg). Refrigerate at 37–40°F (3–4°C) for 18 hours. If whey pools on the plate, pour it off halfway through. The longer you press, the firmer the slice; 18 hours is classic.
Step 7: Unmold, garnish, and serve
Lift off the weight, unfold the cloth, and invert the mold onto a serving plate. Gently peel off the cheesecloth. Smooth any edges with a spatula. Garnish with extra candied peel and chopped nuts if you like. Chill 15 minutes to set the surface, then slice with a warm, dry knife. Serve cool with slices of kulich or fresh berries.
Pro Tips
- Texture is everything: sieving the cheese yields a velvety, truffle-like slice.
- If your farmer’s cheese is moist, drain it in cheesecloth under light weight for 2–4 hours before starting.
- Keep ingredients cool; a warm mixture can turn loose and won’t press as neatly.
- Place the mold on a rack over a bowl so it doesn’t sit in the drained whey.
- For a sharp, clean slice, heat the knife under hot water, wipe dry, and cut with gentle pressure.
Variations
- Zavarnaya (Cooked) Paskha: Whisk 3 large egg yolks with 100 g sugar and the sour cream in a saucepan; cook gently, stirring, to 160°F (71°C). Cool to room temperature, then beat in the softened butter, followed by the sieved cheese. Fold in mix-ins and press as directed.
- Chocolate-Orange Paskha: Add 60 g melted and cooled 70% dark chocolate plus 1 tbsp Dutch cocoa to the base; use pistachios and extra candied orange peel. Press 20–22 hours for a cleaner slice.
- Honey-Citrus Paskha: Replace 50 g of the sugar with 50 g honey and add zest of 1 orange. Because honey adds moisture, either drain the cheese 1–2 hours longer or add 50 g extra farmer’s cheese.
Storage & Make-Ahead
Press and chill up to 48 hours before serving for best flavor. Keep covered and refrigerated; enjoy within 4–5 days. Freezing is not recommended (the curd can become grainy), but small leftovers can be frozen up to 1 month for cooking/baking applications.
Nutrition (per serving)
Approximate values for 1 of 10 servings: 410 calories; 26 g fat; 26 g carbohydrates; 17 g protein; 210 mg sodium; 22 g sugars. Values will vary with specific brands and mix-ins.
