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Ukrainian Cheese Paska
This rich unbaked cheese dessert mold is traditionally served in the Eastern Ukraine for Easter. It is molded in the shape of a pyramid representing a church dome.
2 pounds ricotta cheese
4 egg yolks
1 cup butter
2 cups granulated sugar
Grated rind of 1 lemon
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup chopped candied fruits (optional)
Raisins or naraschino cherries for garnish (optional)
Line a colander with a clean cheesecloth. Beat cheese with egg yolks until just smooth. Cream butter, add sugar, lemon rind, vanilla, and cream thoroughly. Combine with cheese mixture and add heavy cream. Add the optional chopped candied fruit. Pour mixture into the cheesecloth and set over a bowl to drip for at least 24 hours in refrigerator.
Discard the accumulated liquid periodically. Paska becomes firmer with time. Unmold and decorate with candied fruit, raisins or maraschino cherries as desired.
Serves 8 to 12.
