Russian chocolate cottage cheese paska

Russian cottage cheese Paska

Paska is a special type of Easter treat. It is a dessert, most often based on cottage cheese, made in the form of a truncated pyramid. It is made in a special mold called a pasochka. Today we have a Russian cottage cheese Paska on the table. The recipe is basic, taking it as a basis, you can experiment by adding dried fruits, chocolate, nuts, candied fruits.
5 from 1 vote
Cook Time 4 minutes
Total Time 4 minutes
Course Dessert
Cuisine Russian
Servings 8 people
Calories 184 kcal


  • 1 tablespoon
  • 1 mix bowl
  • 1 blender
  • 1 Easter mold
  • 2 sushi stick
  • 1 cheesecloth
  • 1 tray
  • 1 jar filled


  • 450 g cottage cheese 9%
  • 150 g sour cream
  • 100 g butter
  • 4-5 drop vanilla extract
  • 2 tbsp powdered sugar


  • Prepare everything you need. It is better to take cottage cheese as fatty as possible, so the dish will be more tender. The butter should be soft by the beginning of cooking.
    Necessary ingredients for cooking russian chocolate cottage cheese paska
  • Put cottage cheese and sour cream in a bowl.
    450 g cottage cheese, 150 g sour cream
    Cottage cheese, dried apricots
  • Add soft, pre-prepared butter and powdered sugar. It is convenient to use powdered sugar, if you take granulated sugar, you will have to beat it for a long time until the grains disappear.
    100 g butter, 2 tbsp powdered sugar, 4-5 drop vanilla extract
    Whipped curd mass
  • Blend until the cream is smooth. If you don’t have a blender, the cottage cheese should be passed through a fine sieve twice.
  • Assemble the pasochka, to strengthen the structure, insert sushi sticks into the latches or tie with a rope. This way it will not fall apart under pressure. Line with damp cheesecloth so that the edges hang down. Place it on a tray to collect the whey. Spoon the cottage cheese mixture to avoid empty spaces.
    Putting the curd mass into the mold
  • Fill the entire mold to the top. Fold the edges of the cheesecloth, make a weight.
    A form filled with curd mass
  • Put in the refrigerator for 8-12 hours. When the whey stops separating, it means it’s ready.
    Easter under oppression
  • Turn the mold upside down with a wide base down, disassemble it, remove the cheesecloth. Decorate as desired.
    Russian chocolate cottage cheese paska


Calories: 184kcalCarbohydrates: 3gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 48mgSodium: 263mgPotassium: 86mgSugar: 2gVitamin A: 508IUVitamin C: 0.2mgCalcium: 69mgIron: 0.1mg




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