Paskha (Russian Easter Curd Cheese Dessert)
Local name: Пасха
In short: A rich Easter dessert of pressed fresh curd cheese, butter, cooked egg custard and raisins, molded and chilled overnight. It takes about 50 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 10 min
- Resting
- 24 h
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 330 kcal
Paskha is the sweet fresh-cheese dessert of the Russian Easter table, traditionally pressed into a pyramid-shaped mold. Dry curd cheese is mixed with butter, a custard of egg yolks and cream, raisins and almonds, then drained under a weight for a day until it holds its shape. The result is dense, creamy and rich, and it is spread on slices of kulich. This cooked-custard version is smooth and safe to eat.
Instructions
- A day ahead, wrap the cheese in a clean cloth, set it in a sieve over a bowl, weigh it down and chill for 12 hours to drain.
- Rub the drained cheese through a fine sieve into a bowl. Beat in the softened butter until smooth and creamy.
- Whisk the yolks, sugar and salt in a saucepan, then stir in the cream. Cook over low heat, stirring constantly, for 6 to 8 minutes until it coats the back of a spoon and reaches 82°C (180°F). Do not let it boil.
- Take the custard off the heat, stir in the vanilla and cool to room temperature, stirring now and then.
- Fold the cooled custard into the cheese mixture, then stir in the raisins and chopped almonds.
- Line a 1 liter (4 cup) paskha mold, or a clean flowerpot with a drainage hole, with damp cheesecloth leaving plenty of overhang. Spoon in the mixture, press it down firmly and fold the cloth over the top.
- Set the mold on a plate, place a weight such as a jar on top and chill for 12 to 24 hours while the liquid drains out.
- Unmold onto a serving plate, peel off the cloth and decorate with almonds or candied fruit. Slice and serve with kulich.
Tips
- Use truly dry tvorog or well-drained farmer cheese, because wet cheese leaves the paskha soft and weepy. Ricotta can work if you strain it overnight in a cloth.
- A new terracotta flowerpot lined with cloth is a classic mold. A sieve or colander lined with cloth also works.
Questions and answers
What is paskha?
Paskha is a rich, sweet dessert of pressed fresh cheese, butter and dried fruit, made once a year for Orthodox Easter. It is traditionally molded into a pyramid and served with kulich bread.
Is the paskha cooked?
Some versions use raw eggs, but this one cooks the yolks and cream into a custard, which gives a smooth texture and makes it safe to eat.
How long does paskha keep?
Covered in the fridge it keeps for up to 5 days. It can be frozen, but the texture turns slightly crumbly after thawing.
How long does it take to make Paskha (Russian Easter Curd Cheese Dessert)?
About 50 min in total: 40 min of preparation and 10 min of cooking.
How many calories are in Paskha (Russian Easter Curd Cheese Dessert)?
About 330 kcal per serving, with 14 g of protein, 21 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 21 g |
| Fat | 21 g |
| Fiber | 1 g |
| Sugar | 19 g |
| Sodium | 75 mg |
Estimated values, calculated from the ingredients.
