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File in: Cheese/eggs, Dessert

Kh. Nicole Damick's

Jordanville Cheese Paskha

Serves 12-16

  • 2.5 pounds farmer's cheese (the soft, ricotta-like version)
  • 2.5 sticks unsalted butter, softened
  • 1 cup heavy cream
  • 5 egg yolks
  • 4 hard-boiled eggs
  • 1.5 pounds extra-fine granulated sugar (also known as caster sugar)
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • candied fruit and nuts, optional

My dh got this from somewhere eons ago. I don't know who to credit, but MAN is it good.
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(1) Press cheese overnight in cheesecloth-lined colander.
(2) In a large bowl, cream butter and sugar well, then sieve hard-boiled yolks and add them. Mix in raw yolks.
(3) In a small bowl, split the vanilla bean and scrape the seeds into the cream.
(4) Add vanilla/cream mixture into the large bowl and mix. Add cheese and mix well. If you want the candied fruit you can add that in to.
(5) Put double layer damp cheesecloth in 2 quart clay flowerpot (one that has never actually held flowers!) Put in the paskha and fold cheescloth over top; press down for minimum 12 hours (we find 24 is better) with brick, large can of tomatoes, or other weight (do this in the refrigerator.) Unmold onto a plate, gently. Decorate with more fruit if desired.