Paskha an Old Russian Easter Tradition
Celebrate Easter with a timeless Russian tradition by creating Paskha, a rich, no-bake dessert that symbolizes springtime and renewal. This luscious recipe showcases farmer’s cheese (or well-drained ricotta) blended with softened butter, cream, and a delicate hint of vanilla and lemon zest for an irresistibly creamy texture. Studded with vibrant candied fruit, plump raisins, and crunchy almonds, each bite is a perfect balance of sweet and tangy. This Easter specialty is gently pressed in a traditional pascha mold—or a simple flowerpot lined with cheesecloth—and chilled overnight for a beautifully set centerpiece dessert. Ideal for gatherings, Paskha pairs wonderfully with a variety of festive breads and embodies the joyful spirit of the holiday.
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Recipe Information
Ingredients
- 500 g farmer's cheese (or well-drained ricotta)
- 100 g unsalted butter, softened
- 120 g granulated sugar
- 2 large egg yolks
- 120 ml heavy cream
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 50 g candied fruit, finely chopped
- 50 g raisins
- 30 g sliced almonds
- 1 piece cheesecloth
- 1 piece pascha mold or flowerpot with drainage holes
Instructions
In a large mixing bowl, combine the farmer's cheese with softened butter. Use a hand mixer or a wooden spoon to blend until smooth and creamy.
In a separate small bowl, whisk together the egg yolks and granulated sugar. Beat until the mixture is pale and fluffy.
In a small saucepan over low heat, gently warm the heavy cream. Gradually add the egg yolk mixture to the cream while whisking constantly to avoid curdling. Cook over low heat until the mixture thickens slightly, about 3-4 minutes. Do not boil.
Remove the cream mixture from the heat and let it cool completely.
Once cooled, add the cream mixture to the cheese and butter blend. Stir in the vanilla extract and lemon zest until thoroughly combined.
Fold in the candied fruit, raisins, and sliced almonds into the cheese mixture.
Line a pascha mold or flowerpot with a clean piece of dampened cheesecloth. Ensure the cloth hangs over the edges of the mold.
Spoon the cheese mixture into the mold, pressing it down gently with a spoon to remove any air pockets. Fold the excess cheesecloth over the top, covering the mixture completely.
Place the mold on a plate or in a bowl to catch any liquid that may drain. Cover with a weighted object, such as a can or plate, to press the paskha down.
Refrigerate the mold for at least 12 hours or overnight to allow the paskha to set and the flavors to meld.
Once set, carefully unwrap the cheesecloth and invert the paskha onto a serving plate. Remove the mold and cheesecloth.
Decorate the paskha with additional chopped candied fruit or almonds if desired. Serve chilled and enjoy as part of your Easter celebration.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 200.5 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 606 mg | 47% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
