Paska

Paska is a molded sweet cheese which is sort of like cheesecake without the cake. It comes in as many variations as there are cooks. Purists make their own cheese, which I have never bothered to do. You can add your own flavorings to my basic paska recipe if you like.

Make the Mold

Note: The traditional mold is a pyramid. I have only seen one, which was at a Russian friends house. Most of us improvise molds.
1. Get a large, clean plastic or waxed cardboard container used for dairy
    products.
2. Punch holes in the bottom for drainage.
3. Line the mold with damp cheesecloth.
Note: Make sure your container is bigger than the recipe below or make
    several containers.

Make the Basic Cheese, In your food processor or blender combine:

1 pint creamed cottage cheese at room temperature
4 hard-boiled egg yolks (blend 3 yolks then add a 4th to taste)
3/4 cup sugar or to taste (start with 1/2 cup and taste after cheese is very smooth)
1/2 stick softened butter
1/2 teaspoon vanilla
After thoroughly blending, any (or all) of the following flavorings may be added:
1 teaspoon orange peel
1/2 cup currants (this is a favorite)
1/2 cup sultana raisins
1/4 cup ground nutmeats

1. Spoon the cheese into the prepared mold.
2. Set the mold onto a plate of some sort that will catch drippings.
3. Refrigerate for at least 48 hours.
4. Discard any liquid that drains out of the mold.
5. Unmold to serve and surround by jellybeans or any other festive
    decorations.
Note: The traditional accompaniment to paska is kulich, a sweet saffron
bread (recipe follows). I think a good pound cake would make an
excellent alternative.