Neapolitan Cheese Paskha for Russian Orthodox Easter!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

Prepare the molds by securing them with rubber bands to ensure they hold their shape when filled.

Soak cheesecloth in boiling water and set aside.

In a saucepan, combine 500 grams of farmer's cheese, 50 grams of softened butter, and 100 grams of sugar.

Using an electric mixer, mix the ingredients quickly until even.

Heat the mixture over medium to high heat until it thins out and just begins to bubble; do not let it boil completely.

Turn off the heat and use a hand mixer to blend until smooth, achieving a cheesecake-like consistency.

Transfer the mixture to a bowl and chill in the fridge for 20 to 30 minutes.

For the cherry layer, thaw 100 grams of frozen cherries and strain to collect the juice in a saucepan.

Add 1/2 tablespoon of sugar and 1 teaspoon of cornstarch to the cherry juice and bring to a boil until thickened; chill afterward.

Melt 70 grams of dark chocolate in a separate bowl, reserving some for later use.

Whip 120 grams of heavy cream in a mixing bowl until stiff peaks form, being careful not to over-whip.

Remove the cheese mixture from the fridge and gently fold in the whipped cream until combined without deflating it.

Divide the cheese mixture into three bowls: the smallest for the vanilla layer, a medium amount for the cherry layer, and the largest for the chocolate layer.

Add 1/4 teaspoon of vanilla powder to the smallest bowl, mix gently, and set aside.

In the medium bowl, add the cherry mixture and chopped dried cherries, mixing carefully.

In the largest bowl, add the melted chocolate and reserved chocolate chips, mixing gently.

Lay out the soaked cheesecloth in the prepared molds, ensuring they catch any drippings.

Layer the mixtures in the molds starting with the vanilla layer, followed by the cherry layer, and finally the chocolate layer, filling to the top.

Fold the cheesecloth over the top and place a weight (like a small plate or rock) on top to compress the layers.

Refrigerate overnight to set the Paskha.

The next day, remove the weights and rubber bands carefully from the molds.

Unwrap the cheesecloth and gently unmold the Paskha onto a serving plate, ensuring it retains its shape.

Decorate with a chocolate nest made from 50 grams of melted dark chocolate, drizzled in a dish lined with saran wrap, and filled with chocolate eggs and meringues.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens