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    You are in: Home / Recipes / Russian Easter Cheese Paska Recipe
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    Russian Easter Cheese Paska

    Russian Easter Cheese Paska. Photo by Chef #357997

    1/1 Photo of Russian Easter Cheese Paska

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef #357997's Note:

    This is my mother, Stacey Leon's, traditional Russian Easter dessert served with Easter bread (Kulich). I always had a difficult time making this before I started using this recipe. If you don't have a cheese mold, use a clay flower pot.

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    Ingredients:

    Servings:

    Units: US | Metric

    optional

    • ground almonds (optional) or lemon zest (optional)

    Directions:

    1. 1
      Melt butter.
    2. 2
      add sour cream and eggs.
    3. 3
      Stir constantly over a low heat until it looks like loosley scrambled eggs.
    4. 4
      Remove and cool.
    5. 5
      In a large size mixing bowl, mix egg mixture with sugar, vanilla and farmer's cheese. Beat well on a low speed.
    6. 6
      Drape a cheese cloth over a large cheese mold or clay flower pot with hole on the bottom.
    7. 7
      Put weights on top to squeeze out excess water.
    8. 8
      Refrigerate 24 hours.
    9. 9
      Unmold.

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    Nutritional Facts for Russian Easter Cheese Paska

    Serving Size: 1 (260 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 581.4
     
    Calories from Fat 289
    49%
    Total Fat 32.1 g
    49%
    Saturated Fat 19.3 g
    96%
    Cholesterol 209.4 mg
    69%
    Sodium 221.6 mg
    9%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 0.0 g
    0%
    Sugars 33.7 g
    135%
    Protein 36.7 g
    73%

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