Paskha (Easter cheese dessert) with Vanilla and Chocolate

Step 1 of 20

Chop the nuts.

Step 2 of 20

Pass the farmer's cheese through a meat grinder or rub it through a sieve.

Step 3 of 20

Add softened butter (not clarified) and mix.

Step 4 of 20

Add sour cream.

Step 5 of 20

Mix the mixture.

Step 6 of 20

Combine sugar, vanilla sugar and eggs.

Step 7 of 20

Pour in the cream.

Step 8 of 20

Place the mixture over heat.

Step 9 of 20

Cook until thickened, stirring constantly. Let the mixture cool.

Step 10 of 20

Combine the egg and cream mixture with the farmer's cheese mixture and stir.

Step 11 of 20

Add dried fruits, candied fruits, and nuts.

Step 12 of 20

Mix well.

Step 13 of 20

Melt the chocolate in a water bath.

Step 14 of 20

Divide the farmer's cheese mixture into two equal parts. Add the melted chocolate to one of them.

Step 15 of 20

Mix well.

Step 16 of 20

Line a Paskha mold with two layers of cheesecloth (if no mold is available, you can use a colander or a new flower pot), leaving the edges hanging over.

Step 17 of 20

Place a little bit of the white farmer's cheese mixture.

Step 18 of 20

Add a little bit of the chocolate mixture on top. Continue filling the mold in this manner until finished.

Step 19 of 20

Fold the edges of the cheesecloth. Place the mold in a bowl or plate to collect the whey. Put a weight on top (for example, a jar of water with the lid closed). Leave it in the refrigerator for 12 hours. After that, remove the cheesecloth from the edges, flip the mold and completely remove the cheesecloth.

Step 20 of 20

Decorate the finished Paskha (Easter cheese dessert) to your taste.