Russian Paskha (Sweet Cheese Dessert)
Paskha is a creamy Russian Easter dessert made with sweetened cheese butter and dried fruit traditionally set in a mould for a festive centrepiece with citrus and vanilla notes
Ingredients
For the base
- 500 g tvorog Russian farmer’s cheese or well drained cottage cheese
- 100 g unsalted butter softened
- 120 g caster sugar
- 100 ml sour cream
- 2 egg yolks
- 1 tsp vanilla extract
- Zest of 1 lemon
- 80 g raisins or candied fruits finely chopped
- 2 tbsp chopped almonds optional
- Pinch of salt
Instructions
- To begin, place the tvorog in a fine mesh sieve or cheesecloth over a bowl and allow it to drain in the fridge for at least 4 hours or overnight. This removes excess moisture and ensures a firm, creamy result. Move on to preparing the custard base.
- In a small saucepan, whisk the egg yolks with sugar, salt, and sour cream. Place over low heat and stir continuously until thickened slightly (do not boil). Remove from heat and let it cool completely. Transition to creaming the butter.
- In a large mixing bowl, beat the softened butter until light and fluffy. This step adds volume and smoothness to the Paskha base. Proceed to add the drained cheese.
- Pass the drained tvorog through a fine sieve or food processor until smooth. Add it gradually to the whipped butter, mixing until fully incorporated. Then fold in the cooled custard mixture. Prepare for flavouring.
- Add the vanilla extract, lemon zest, raisins or candied fruits, and almonds (if using). Mix until evenly distributed. The mixture should be creamy but not runny. Transition to mould preparation.
- Line a traditional wooden paskha mould or a fine sieve with clean, damp cheesecloth, leaving enough overhang to fold over the top. Ensure the lining is snug to maintain the dessert’s shape. Continue to fill the mould.
- Spoon the Paskha mixture into the mould, pressing gently to remove air pockets. Smooth the surface, then fold the cheesecloth over the top. Place a small weight on top to help the dessert set. Transfer to chilling.
- Set the mould in a dish or bowl to catch any liquid, and refrigerate for at least 12 hours. The long chilling time allows the flavours to develop and the structure to firm up. Prepare to unmould the Paskha.
- Carefully unfold the cheesecloth and invert the mould onto a serving plate. Gently peel off the cloth. If the dessert doesn’t release immediately, let it sit for a few minutes at room temperature before trying again.
- Serve chilled, garnished with extra candied fruit, flaked almonds, or fresh berries. For a traditional touch, place it at the centre of the Easter table. Best enjoyed in thin slices with tea or sweet bread.
Nutrition
Serving: 1Calories: 556kcalCarbohydrates: 51gProtein: 17gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 187mgSodium: 414mgPotassium: 343mgFiber: 1gSugar: 34gVitamin A: 1081IUVitamin C: 1mgCalcium: 152mgIron: 1mg
Tried this recipe?Let us know how it was!