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Set 2 Plastic mold Orthodox Easter cheesecake Russian Tvorog Paskha Paska Form height 4.5" and 6.3"

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Product ID: 184087231

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plastic mold orthodox easter cheese russian tvorog paskha form

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About the item

1#The form for Easter cheesecake is large, the volume of the form per 1 kg of cottage cheese, the mass of the finished product is 700-800 grams. The height of the form: 6.3 " (16 cm) The size of the bottom of the form: 4.5" x 4.5" (11.5 cm x 11.5 cm) The size of the top of the form: 1.6" x 1.6" (4 cm x 4 cm).
2#The form for Easter cheesecake,the volume of the form per 500 grams of cottage cheese. The height of the form: 4.5" (11,5 cm) The size of the bottom of the form: 4.5" x 4.5" (11.5 cm x 11.5 cm) The size of the top of the form: 2" x 2" (5 cm x 5 cm) For the preparation of cold cheese Easter. Each form is accompanied by a recipe and recommendations..
Note: Not to be baked in the oven..
For the preparation of cold cheese Easter..
Made in Ukraina.See how simple and easy to do : https://youtu.be/hfaGB_LBf7Q \\ https://youtu.be/urAB7TTbCGc.

Russian made traditional Paska паска form mold made from plastic to make Russian sort of cold cheese cake (no baking involved) for Orthodox Easter Holidays. It is easy to assemble as you can see from my photo. On sides you can see cross designs and Russian letters XB for Christ is resurrected. Preparation Method: 3 lbs. cottage cheese or farmer's cheese, 2 lbs. cream cheese, 1 ½ cups sugar, 6 egg yolks, 1 tablespoon vanilla, 1 teaspoon salt, 1 cup whipped cream, assorted candied fruits (optional). What you need for cooking: Gauze, Form for Easter. Spoon out the curd. Place cheesecloth under the hole in the mold and let drain. Preparation: In a large , beat the sugar, butter and cream cheese with a mixer on medium speed until light and fluffy. Add cottage cheese, eggs, vanilla and beat until smooth, scraping the from time to time with a rubber spatula. Gradually add whipped cream and beat until smooth. Add candied fruits if desired. Spoon the cheese mixture into the prepared pan: cover the edges of the cheesecloth with foil over the cheese. Place the dish on a wire rack in a saucepan large enough to absorb excess moisture. Place 1 or 2 heavy jars on top of the folded cheesecloth. Let the mixture drain and refrigerate. Refrigerate for at least 24 hours.

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