Name: Ukrainian Easter Cheese (Paska)
Yield: 16
Ingredients: Farmer cheese - 16 ounces; Cream cheese (such as Philadelphia®), softened - 12 ounces; Unsalted butter, softened - ½ cup; Hard-boiled egg yolks - 4; Superfine white sugar - 1 cup; Vanilla extract - 1 teaspoon; Lemon juice - 1 teaspoon; Grated lemon zest, or more to taste - 1 teaspoon; Grated orange zest, or more to taste - 1 teaspoon

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Ingredients for - Ukrainian Easter Cheese (Paska)

1. Farmer cheese - 16 ounces

2. Cream cheese (such as Philadelphia®), softened - 12 ounces

3. Unsalted butter, softened - ½ cup

4. Hard-boiled egg yolks - 4

5. Superfine white sugar - 1 cup

6. Vanilla extract - 1 teaspoon

7. Lemon juice - 1 teaspoon

8. Grated lemon zest, or more to taste - 1 teaspoon

9. Grated orange zest, or more to taste - 1 teaspoon

How to cook deliciously - Ukrainian Easter Cheese (Paska)

1. Stage

Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.

2. Stage

Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.

3. Stage

Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.

4. Stage

Chill until Paska is firm, overnight to 24 hours.

5. Stage

Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.