Pashka Recipe

A flavorful sweet molded cheese spread, traditionally offered with slices of Russian Easter bread. Raw yolks go into this and considering eggs are pasteurized and the mix is refrigerated, it is not a worry. use 2 tablespoons Byrd’s custard powder instead of the yolks to thicken the spread but not worry about raw egg yolks. I'm russian, and have never heard of this


1 pound cream cheese
8 ounces dry cottage cheese (no curd style)
3/4 cup unsalted butter, room temperature
2 egg yolks or custard powder
2 tablespoons orange flavored liqueur
1/3 cup whipping cream
1/2 teaspoon almond extract
1 teaspoon pure vanilla extract
1 tablespoon fresh grated orange zest
Pinch salt
1 cup confectioners' sugar
3/4 cup toasted, chopped almonds

Generously spray two 1-pound coffee cans or 3 one pound fruit or vegetable cans with non-stick cooking spray.

Line cans with 2 layers of cheesecloth, letting ends extend over rims, set aside. In the large bowl of an electric mixer, beat the cream cheese, cottage cheese and butter until smooth and creamy. Beat in egg yolks, orange liqueur, whipping cream, extracts, zest and salt until combined. Blend in confectioners' sguar and then fold in almonds.

Spoon mixture into prepared cans, filling each can about one-third full. Knock cans sharply on a firm surface to expel air bubbles. Spoon in remaining cheese mixture, filling cans evenly. Knock cans again. Cover with plastic wrap and refrigerate overnight. To remove from cans, grasp ends of cheesecloth. Gently but firmly, pull Pashka from can; peel off cheesecloth. Place molded cheese on serving plate and serve with Kulich.
Makes two to three molds. Recipe may be halved