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Paskha (Russian Easter Cheesecake)

Paskha (Russian Easter Cheesecake) is a traditional Russian recipe for a classic cheesecake made with Tvorog and eggs with raisins and citrus zest that's set in a decorated mould and served for Easter. The full recipe is presented here and I hope you enjoy this classic Russian version of: Russian Easter Cheesecake (Paskha).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

8

Rating:

Tags : Vegetarian RecipesCheese RecipesCake RecipesRussia Recipes

This sweet, creamy pudding with raisins is one of the most important dishes on a Russian festive Orthodox Easter table. This recipe calls for tvorog, an European, non-liquid, white fermented milk product, traditional for Eastern, Northern and Central Europe, obtained by fermenting milk with subsequent whey removal (so it's a little like a set yoghurt). It is officially customary to classify traditionally prepared tvorog according to its fat content.

Ingredients:

750-800g Tvorog (at least 9% fat content)
100g Butter
250g Sour cream (at least 20% fat content)
100ml double Cream
3 eggs, separated
5-6 tsp Sugar
2 tbsp Raisins (cut into pieces if they are big)
1 tbsp finely-grated Orange or lemon zest
2 tbsp Nuts (crushed or in pieces)
Pinch of ground nutmeg
Pinch of ground cinnamon
Candied fruit, to decorate

Method:

Either rub the tvorog through a fine-meshed sieve or knead with a fork. Add 1 tsp of the sugar then mix in the softened butter and sour cream. Beat thoroughly to combine.

Combine the remaining sugar with the egg yolks and add to the tvorog mixture.

Beat the cream until it stands in soft peaks then fold into the tvorog mixture with the nutmeg and cinnamon.

Beat the egg whites in a clean and dry bowl until foaming then carefully add to the tvorog mixture. Blend with a spatula, stirring in only one direction.

Add in the raisins and nuts (almonds would be traditional, but hazelnuts are also good) and mix again.

Take a paskha mould (a decorated one) and layer the inside with 2-3 layers of muslin (cheesecloth); but you can also use clingfilm (plastic wrap). Carefully transfer your mixture to the paskha mould, filling it.

Carefully transfer the filled mould to your refrigerator and leave over night to thicken.

When ready to serve, sit a plate on the open end then invert the paskha onto the plate. Carefully remove the mould and the muslin.

Store in the refrigerator if needed.

Just before serving, decorate with nuts, candied fruit and/or berries.