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How To make Paskha (Russian Cheesecake)
CRUST:
NONE CHEESECAKE:
6 c Farmers Cheese; 3 Lbs, *
6 Egg Yolks; Large
1 1/2 c Confectioners' Sugar
1 1/2 c Heavy Cream
1/2 c Candied Fruits
1/2 c Raisins; Seedless
1/2 c Almonds; Toasted, Slivered
1/2 t Lemon Rind; Grated
1/2 lb Butter; NO Margarine
3 t Vanilla Extract
SABAYON SAUCE:
2 Egg Yolks; Large
1/4 c Madeira
1/2 t Lemon Rind; Grated
3 tb Confectioners' Sugar
1 tb Lemon Juice
1 tb Rum; Light
* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is ~ ~:
NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.
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Orthodox Easter dish Paskha
Paskha (also spelled pascha, or pasha; Russian: пасха; ['pasxə]; Easter) is a Slavic festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent. It is made during Holy Week and then brought to Church on Great Saturday to be blessed after the Paschal Vigil. The name of the dish comes from Pascha, the Eastern Orthodox celebration of Easter. Besides Russia, Ukraine, etc., pasha is also often served in Finland.
Strawberry Cheese Paskha for Russian Orthodox Easter!
On Russian Orthodox Easter we always make Cheese Paskha!
Today I want to share with you this amazing recipe how to make your Paskha taste like strawberries.
STRAWBERRY CHEESE PASKHA
For Paskha you will need:
600g(21oz)Farmer's Cheese(Tvorog)
100g(4oz) butter at room temperature
For Cream Custard you will need:
120ml(½ cup)heavy cream
2 eggs
90g(¾ cup) sugar
For Strawberry Ganache you will need:
200g(1 cup) strawberries
100g(3.5oz) white chocolate
1 tbsp strawberry powder
1 tsp strawberry extract
To make cream custard: In a small sauce pan, add heavy cream,sugar and eggs,mix together.
Slowly bring to a boil(but don't boil) until your custard thickens.
Transfer to a small bowl, cover with plastic wrap,so wrap touches the custard and refrigerate for 30 minutes.
To make Strawberry Ganache, in a small sauce pan add: Strawberries, cut into small pieces.
Blend them into a puree, using hand blender.
Then bring puree to a boil(but do not boil).
Take of the heat and add white chocolate,add strawberry powder and strawberry extract.
Cover with plastic wrap, so it touches ganache and refrigerate for 30 minutes.
In a large mixing bowl add farmers cheese, butter, cream custard and strawberry ganache. Blend to a very smooth texture.
Line molds with cheese cloth(you need to sterilize them,watch video).
Transfer your Paskha dough into a mold ,filling it to a very top.
Cover with cheese cloth and place plate and weight on top of it.
Refrigerate overnight.
Next day you ready to unmold and decorate your Paskha.
Enjoy!
Happy Easter!
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Nastassja:)
Paskha Molds:
#NastassjaCanCook #Easter Dishes
Pashka
Easter dessert
Pashka 是俄羅斯的復活節甜品,
屬 cheese dessert 一種,軟芝士中透出乾果香氣,
傳統是做成高塔型,用布丁模、或新的小型花盆也可以。
材料:(150ml 模具兩個份量)
軟芝士 250g
蛋黃 1個
Yogurt 1大匙
Honey 30g
1/4 小匙 Vanilla extract
75g sour cream
30g Sultanas 葡萄乾
150g 各式乾果 (紅莓乾、菠蘿、芒果、糖漬水果或果皮等)
主要器材:
布丁╱果凍模
芝士布/紗布 (洗淨,)
作法:
1)將蛋黃、 yogurt 、vanilia extract 坐熱水(將材料溫度維持70度以上3分鐘)攪拌,直到顏色變淡,濃稠
2)拿掉熱水,繼續攪拌冷卻,分兩至三次加入芝士、sour cream及蜂蜜,最後加入乾果
3)在模具上墊入紗布,裝入材料,填密包好 (亦可用芝士布或煲湯袋)
4)冷藏4-6小時定型(最好過夜)
***可以用不同種類軟芝士,例如最常見的 cream cheese, 或 cottage cheese, ricotta, mascarpone 等,選用不同的芝士,出來的口感味道也會略有不同。
***加乾果之餘,建議選擇加入糖漬果皮,香氣較濃;熱帶水果乾亦是好選擇,例如芒果乾。
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Recipe Paskha
Recipe - Paskha
INGREDIENTS:
-300g ricotta cheese
●250g mascarpone
●100g caster sugar
●1 tsp vanilla extract
●75ml double cream
●50g toasted almonds, finely chopped
●50g good-quality chocolate, finely chopped
●125g glace fruits, finely chopped (such as apricots, cherries and peaches)
Homemade Easter Cheesecake with Raisins (PASKHA Recipe with Cottage Cheese) #ultragustibus
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