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Custard-Cooked Cream Paskha (Easter Cheese Dessert)

A really tasty paskha that both grown-ups and kids will love. The first time I tried this curd paskha at a friend's house, I was pleasantly surprised — I'm not usually a fan of farmer cheese, but I loved this recipe. Now I make it every Easter without fail.

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Easter curd custard with cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 10 g
Fats 43 % 19 g
Carbohydrates 34 % 15 g
273 kcal
GI: 7 / 20 / 73
  • This makes a big batch — about the size of a good cake — so you may want to halve it. Press the farmer cheese through a sieve. Add the softened (not melted) butter and mix. In a separate bowl, beat the eggs with the sugar. Add the cream and mix, then add the vanilla sugar. Set the mixture over medium heat, bring it to a boil, and cook, stirring constantly, until it starts to thicken (I cooked it 3 minutes after it came to a boil). Then let it cool a little. Finely chop the nuts. If the candied fruit pieces are large, cut them up. Combine the cheese mixture with the candied fruit, nuts, and raisins (rinse and dry the raisins first). Stir the egg mixture into the cheese. Line a paskha mold with cheesecloth folded in 2-3 layers, letting the edges hang over the sides. Pack the cheese mixture into the mold. If you don't have a paskha mold, use a new flowerpot or a colander. Fold the cheesecloth edges over the top. (I used a flowerpot.) Set the mold in a plate or bowl, since whey will drain out. Place a weight on top (I used a 2-liter jar filled with water, capped with a lid). Refrigerate the mold with the weight for 12 hours. Then open the cheesecloth, invert the mold, and peel off the cloth. Decorate however you like — I used sugared cherries and raisins. This paskha keeps up to 2 weeks, but I promise it won't last that long — you'll eat it! The first time I made it, I couldn't get enough; I was still snacking on it late at night.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Candied fruits - 216  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Chicken egg - 80  kcal/100g

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