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Russian Easter Cheese Cake (Paskha)

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Milk 3 l
Sour cream 1 l
Eggs 10
Dried apricots 15
Prunes 15
Raisins 100 g
Walnuts and/or hazelnuts 150 g
Grated nutmeg 1 tbsp

PS: Other types of dried fruit and nuts may also be used successfully in making this dessert.



  • Pour the milk into a large heavy-based saucepanand stir in the sour cream;

  • Whisk the eggs lightly and add to the milk:

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  • Mix well the milk, sour cream, and eggs;

  • Then heat the mixture slowly on low heat, gently stirring it with a wooden spoon so that the milk doesn't stick to the base of the pan;

  • Turn the heat off when large bits of cottage cheese start to form. Do not boil: keep the mixture's temperature at 85-90°C:

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  • Line a colander with muslin or cheesecloth so that it overlaps the sides;

  • Pour off the whey, collecting the cottage cheese gently in the colander;

  • Gently pull up the corners of the cheesecloth so that it hangs like a bag, twist the cloth to remove the excess liquid;

  • Leave the bag to hang over the sink for 20-24 hours so the weight of the cottage cheese releases more liquid;

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  • Chop the nuts and dried fruit and mix with the cottage cheese adding grated nutmeg:

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  • Use a biscuit cutter to shape individual servings for better presentation. Serve with honey:

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