Paskha Recipe
The flavor of this Paskha recipe has occupied my mind so much that I almost never consider any other Paskha recipe. A good way to use up Cheese is to make some delicious Paskha. It is an European delicacy, served as Dessert world-wide. Please try this recipe of Paskha and if you are fully satisfied, spread the taste by sharing on other social networks.
Ingredients
2 lb. cream cheese
4 oz. butter, softened
4 fl. oz. sour cream
4 oz. sugar
1 egg yolk
1/2 teaspoon vanilla essence
Grated rind of 1 lemon
3 tablespoons sultanas or seedless raisins
2 tablespoons raisins
2 tablespoons slivered almonds
1 tablespoon slivered almonds, toasted
1 tablespoon chopped glace cherries
Directions
Place the cream cheese in a large wire strainer set over a small mixing bowl.
Cover the cheese with a clean cloth and place a heavy weight on top.
Leave the cheese to drain for at least 1 1/2 hours.
Discard any liquid in the bowl.
Transfer the cheese to a large bowl.
With a wooden spoon, beat the butter into the cheese, a little at a time, and continue beating until the mixture is blended.
In a medium sized mixing bowl, combine the sour cream, sugar and egg yolk with a fork or spoon, beating until the sugar has dissolved.
Gradually add the sour cream mixture to the cream cheese mixture, beating constantly.
Beat in the vanilla essence and grated lemon rind.
'Fold in the sultanas or seedless raisins, the raisins, almonds, toasted almonds and glace cherries.
Set aside.
Line a paskha mould, if you have one, or some similar perforated mould, with cheesecloth.
Spoon in the cream cheese mixture and smooth the top with a knife.
Cover the mould with a damp cloth and place a heavy weight on top.
Place the mould, on a large plate, in the refrigerator to chill for 8 hours or overnight.
Cover the cheese with a clean cloth and place a heavy weight on top.
Leave the cheese to drain for at least 1 1/2 hours.
Discard any liquid in the bowl.
Transfer the cheese to a large bowl.
With a wooden spoon, beat the butter into the cheese, a little at a time, and continue beating until the mixture is blended.
In a medium sized mixing bowl, combine the sour cream, sugar and egg yolk with a fork or spoon, beating until the sugar has dissolved.
Gradually add the sour cream mixture to the cream cheese mixture, beating constantly.
Beat in the vanilla essence and grated lemon rind.
'Fold in the sultanas or seedless raisins, the raisins, almonds, toasted almonds and glace cherries.
Set aside.
Line a paskha mould, if you have one, or some similar perforated mould, with cheesecloth.
Spoon in the cream cheese mixture and smooth the top with a knife.
Cover the mould with a damp cloth and place a heavy weight on top.
Place the mould, on a large plate, in the refrigerator to chill for 8 hours or overnight.
