“Cheese paskha is a traditional Easter dish made from quark (curd cheese, Russian: творог, tr. tvorog), which is white, symbolizing the purity of Christ, the Paschal Lamb, and the joy of the Resurrection. It is formed in a mold, traditionally in the shape of a truncated pyramid (a symbol of the Church; this form is also said to represent the Tomb of Christ). It is usually served as an accompaniment to a rich Easter bread called paska in Ukrainian and kulich in Russian.” — SOURCE
In my family, we never used eggs in our raw molded cheese paskha. So I was surprised to discover other recipes with eggs as well as with cooking paskha this way or another. All traditional variations are pretty decadent — a lot of milk fat not only in the cheese but also in added cream and butter, which is expected after the fast when these foods were forbidden.
This modern version of fresh cheese paskha is based on one of the traditional Ukrainian recipes from the book Традиційна українська кухня в народному календарі, page 109, Паска сирна з вершками:
I hesitated to use raw eggs and based this modern version of fresh cheese paskha on one of the traditional Ukrainian recipes with cooked egg yolks. I thought why not to start with Creme Anglaise, which is egg yolks, sugar, and cream cooked together into a thick custard. Apparently, this brilliant idea already came to BARBARA ROLEK just a few days earlier. Bright minds!
This recipe is honed for a specific moisture content of fresh cheese. The kefir cheese recipe and proportions are described in my Syrniki posting.