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Cheese Pascha
Submitted by liz, Saturday, 01 November 2008
Description

Traditional Eastern European Easter favorite, also known as Babka.  It is shaped as a pyramid or block.  Babka is served as a dessert or spread on bread.  I like it by the spoonful!  My husband's family is from the Ukraine and this is one family recipe.

Ingredients
At a glance
Desserts
Desserts
Holiday
Holiday Recipes
Easter
Egg/Cheese
Cheese
  • 2 lb cottage cheese, dry-curd
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 pks farmer's cheese (7 1/5 oz)
  • 1 cup raspberry jam, seedless
  • 3/4 cup butter, unsalted, softened
  • 2 teaspoons lemon rind, grated  
  • 1/3 c raisins, golden
  • 1/4 c orange peel, candied, chopped
  • 1/4 c almonds, ground
  • Candied cherries for garnish
  • Almonds, sliced for garnish
Methods/steps
  • Line paskha mold or clean 7 1/2x5" plastic or unglazed flower pot with drainage hole with 3 double-thicknesses of cheesecloth. Place on wire rack set over cake pan.
  • Place 1/2 pound cottage cheese, the sugar and eggs in food processor or blender. Whirl, scraping down side as necessary, until smooth. Scrape into medium-size saucepan. Cook over medium heat, stirring constantly, for 6 minutes or until mixture almost to boiling or instant-read thermometer registers 150F. Stir in vanilla extract. Pour into large bowl to cool.
  • Working in 2 batches, add remaining cottage cheese, farmer's cheese, jam, butter, lemon rind, to food processor or blender. Whirl, scraping down side. Whisk into bowl with cooked cheese mixture. Stir in raisins, orange peel and almonds.
  • Pour into prepared mold. Fold excess cheesecloth over top; cover with plastic wrap. Place flat-bottomed plate or saucepan, slightly smaller than diameter of mold, on top to weight. Refrigerate for 3 hours. Weight top with two 24-ounce cans or heavy iron skillet. Drain for 2 days in refrigerator or until center is firm. Refrigerate up to 1 week.
  • Unmold and remove cheesecloth. Decorate mold with candied fruits and almonds.
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