Go Back
+ servings

Easter Kefir Cheese Paskha

Course Dessert
Cuisine Eastern European
Keyword cheese, dessert
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 12 hours 17 minutes
Servings 1 paskha


  • 200 g fresh kefir cheese (to start with 1 L of kefir)
  • 3 each egg yolks large
  • 40 g sugar
  • 100 g heavy whipping cream
  • 50 g butter
  • 2 g gelatine 200 bloom sheet
  • 1 each vanilla bean
  • 1 cup raisins or a mix of dry fruit and citrus peel


  • Prepare 1 lb mold by lining it with a clean damp cheesecloth. Measure all ingredients. Cube butter.
  • Cut open a vanilla bean, scrape the seeds and reserve them. Infuse the cream with scraped pods by slowly bringing it to simmer in a saute pan. Turn off the heat, cover with a lid and let cool down to room temperature. Strain, discard the pods.
  • Press kefir cheese through a sieve.
  • Fill a bowl with ice-cold water and soak a 2g gelatine sheet in it.
  • Make Creme Anglaise. In a saute pan, combine egg yolks, sugar, and flavored heavy whipping cream (should bot be hot!). Have a thermometer handy. Cook the mixture over low heat until it reaches 170F.
  • Turn off the heat, add soaked and squeezed gelatine, continue stirring for a few minutes. When it stops steaming, add butter and emulsify it with a whisk. Add cheese, vanilla seeds, and raisins and combine well.
  • Transfer the mixture into the lined mold, level it with the edges, cover with the free ends of cheesecloth, and refrigerate for 12 hours.
  • Turn the mold upside down to release the cheese paskha and remove the cheesecloth. Decorate paskha with dry fruit, candied peel, and nuts.