Cottage Cheese Easter Paska in a Multicooker
Tender, fragrant, made from everyday ingredients - perfect for a holiday! Making cottage cheese Easter paska in a multicooker is much easier than on the stove: no need to watch or stir, it won’t scorch, and it tastes just as good. Cooked paska can be given to children because the eggs are heat-treated.
Updated : 29 January, 2026
Easy
More than 1 hour.
Ingredients
750 grams
Curd
80 grams
Butter
400 milliliters
Cream
2
Eggs
150 grams
Sugar
1 teaspoon
Vanilla sugar
0.5 cup
Raisins
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cottage cheese Easter paska in a multicooker? Prepare the ingredients. Use natural, rich, tasty cottage cheese - its quality will determine the flavor of the whole dessert. Use 20% fat cream. Use butter with no vegetable fat substitutes. Take it out of the fridge in advance so it softens. Instead of vanilla sugar, you can add vanillin or vanilla in a different proportion. Besides raisins, you can add candied fruit, nuts, or chocolate.
Step 2
Take a deep bowl and add the cottage cheese. Add the softened butter and pour in the cream.
Step 3
Blend everything with an immersion blender until completely smooth. This step is essential, because the paska should have no lumps or grains. If you don’t have a blender, rub the cottage cheese through a sieve, then whisk it together with the other ingredients.
Step 4
Crack the eggs into another bowl. Add both regular sugar and vanilla sugar. Beat the eggs with sugar using a mixer until light and fluffy.
Step 5
Pour the beaten eggs into the cottage cheese mixture. Mix with a mixer until smooth.
Step 6
Pour the mixture into the multicooker bowl. Place it into the appliance and close the lid. Set a mode that heats to 90-100°C (194-212°F) (“Stew/Simmer”, “Multi-cook”). The name may vary by model. If you can set the time, choose 30 minutes.
Step 7
After 30 minutes, open the lid and stir the curd mixture. Let it cool a little, then add the rinsed raisins (or candied fruit, or nuts, or chocolate).
Step 8
Take a paska mold and line it with cheesecloth folded in several layers. Set the mold into a bowl. Spoon in the curd mixture, packing it down firmly with a spoon. Fold the cheesecloth ends over the top, place a small flat board on top, and set a weight on it (for example, a jar of water). Refrigerate for at least 10 hours. During this time, excess whey will drain off and the paska will firm up.
Step 9
Remove the bowl with the mold from the refrigerator and take off the weight. Unfold the cheesecloth ends and invert the paska onto a plate. Remove the mold and cheesecloth. Serve. Enjoy!
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