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Cheese Pascha

This recipe will teach you how to make my version of cheese pascha! It's sweet, creamy, and delicious! As long as I can remember, we have had this cheese every year during Orthodox Pascha (Easter). Also, it's commonly made and put into Pascha (Easter) Baskets in the Orthodox Church. However, even if you are not an Orthodox Christian, you can still enjoy some of this decadent cheese! :)
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Equipment

  • Mixing bowl
  • Hand or stand mixer
  • Paddle attachment for mixer (helps create a smooth texture)
  • Rubber Spatula
  • Measuring cups and spoons
  • Fine mesh strainer (helps get the clumps out of the powdered sugar)
  • Glass serving bowl

Ingredients
  

  • 8 oz of full-fat cream cheese room temp
  • 1/4 cup of unsalted butter room temp
  • 1/4 cup full-fat Greek yogurt room temp (make sure it's full-fat for the right texture!)
  • 1/2 teaspoon of vanilla extract
  • 1/4 cup plus 3 tablespoons of powdered sugar sifted through fine mesh strainer if possible
  • 1/2 teaspoon of lemon juice
  • Pinch of fine salt

Instructions
 

  • Start by beating the cream cheese with a mixer alone for about 2 minutes.
  • Next, add in the room temperature butter and beat again until both fully incorporated.
  • Add in the powdered sugar, you can use a fine mesh strainer to get the clumps out if you would like. Beat again until you have a smooth consistency.
  • Mix in the Greek yogurt, vanilla extract, lemon juice, and salt.
  • Beat for another 2-3 minutes until the mixture becomes light and airy.
  • Spoon the cheese pascha into a glass serving bowl and cover and chill in the fridge for at least 6 hours. I have found that it works well to chill overnight!
  • Before serving, decorate with raisins or craisins (optional) and enjoy. :)

Notes

How to Store
Fridge: I recommend storing it in the fridge for about 2-3 days for the best, freshest taste and consistency.
Freezer: I don't recommend freezing. Honestly, fresh is best if possible, especially for the texture. Just trust me on this one! :)
Tips and Tricks
Use soft butter- This will help the cheese to not be grainy, but silky-smooth! In fact, it is a good idea to have all of the dairy ingredients room temperature. So be sure to take them out of the fridge ahead of time!
Beat cream cheese first- This will also help give a nice, smooth texture as an end result.
Use same temp dairy products- All of the dairy products in this recipe need to be around the same temp to get that really nice, silky texture. So be sure to get your ingredients to room temp before making your cheese pascha!
Chill- Not only does chilling cheese pascha in the fridge firm it up, but it also deepens the flavor.
Ingredient Variations
Don't have or want to use powdered sugar? Use maple syrup or honey instead. Just be sure to add 2-3 tablespoons of instead of the amount called for if you were to use powdered sugar.
Some add-in ideas include: orange or lemon zest, a drop of almond extract, or even vanilla bean paste!
Something that you could also do is add in mini chocolate chips! It might sound a little strange at first, but it basically becomes a chocolate chip cheesecake dip or a Dunkaroo Dip.