Paskha Russian Cheesecake
Delight in the traditional elegance of Paskha Russian Cheesecake, a no-bake Easter dessert brimming with rich, creamy indulgence and a touch of festive flair. Made with luscious farmer's cheese (or ricotta), softened butter, and a hint of vanilla and lemon zest, this dessert is delicately sweetened and elevated with vibrant candied fruits, plump raisins, and crunchy chopped nuts. Lovingly pressed into a mold lined with cheesecloth, this cheesecake takes on a beautiful, smooth texture after overnight chilling. Perfect for special occasions or a taste of Eastern European culinary heritage, Paskha is a celebration-worthy treat that is as stunning to present as it is delightful to savor. Serve adorned with extra candy fruits or nuts for an elegant finishing touch!
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Recipe Information
Ingredients
- 900 grams farmer's cheese (or ricotta cheese)
- 150 grams unsalted butter, softened
- 150 grams granulated sugar
- 100 milliliters heavy cream
- 4 pieces egg yolks
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 75 grams candied fruits (chopped)
- 75 grams raisins
- 50 grams almonds or walnuts (chopped)
Instructions
Begin by draining any excess liquid from the farmer's cheese or ricotta cheese to ensure the texture of the cheesecake is rich and firm.
In a large mixing bowl, beat the softened butter and sugar together until pale and creamy.
In a separate bowl, whisk the egg yolks until light and frothy.
Combine the whisked egg yolks with the butter and sugar mixture, and beat until smooth.
Place the bowl over a pot of simmering water (double boiler) and cook gently, stirring constantly, until the mixture thickens slightly, about 8-10 minutes. Be careful not to curdle the eggs.
Remove the mixture from the heat and stir in the heavy cream, vanilla extract, and lemon zest. Let the mixture cool completely.
Pass the farmer's cheese through a fine-mesh sieve or food processor to make it smooth and creamy.
Mix the smooth cheese into the cooled egg mixture, ensuring everything is evenly combined.
Fold in the candied fruits, raisins, and chopped nuts until thoroughly distributed.
Line a paskha mold or a clean flower pot with small drainage holes with damp cheesecloth, ensuring there are overhanging edges.
Spoon the cheesecake mixture into the mold, pressing it down gently to remove air pockets.
Fold the overhanging cheesecloth over the top to cover the mixture, and place a flat plate or lid on top.
Weigh the mixture down with a can or weight to press it, and place the mold in the refrigerator to chill for at least 8 hours or overnight.
When ready to serve, carefully remove the weight and unfold the cheesecloth from the top. Invert the mold onto a serving plate and gently remove the mold and cheesecloth.
Decorate with additional candied fruits or nuts if desired, and serve chilled.
Nutrition Facts
Calories |
3862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 317.3 g | 115% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 275.3 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1070 mg | 82% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2091 mg | 44% | |
*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.
