Paskha Russian Cheesecake Recipes

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PASKHA

This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h25m

Number Of Ingredients 10



Paskha image

Steps:

  • Press cheese through a medium strainer set over a bowl.
  • Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla.
  • Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight.
  • Remove weights and plate; pull back cheesecloth from base. Carefully invert mold onto a serving plate and remove paskha; remove cheesecloth. Decorate with dried fruits; serve.

2 pounds fresh farmer cheese, room temperature
6 egg yolks, room temperature
1 1/2 cups sugar
3 sticks unsalted butter, room temperature
1/4 teaspoon grated fresh nutmeg
Zest of 1 orange
1/3 cup finely chopped candied citron or lemon peel
1 cup heavy cream
1 tablespoon pure vanilla extract
Assorted dried fruits, for decorating (optional)

PASHKA

Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!

Provided by JACKIE_FETT

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 8h30m

Yield 10

Number Of Ingredients 9



Pashka image

Steps:

  • In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
  • Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
  • Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 29.2 g, Cholesterol 74.8 mg, Fat 28.8 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 16.6 g, Sodium 269.3 mg, Sugar 25.3 g

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container cottage cheese
1 (8 ounce) container sour cream
¼ cup butter, melted
1 cup white sugar
¼ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup finely chopped blanched almonds
½ cup currants

PASKHA (RUSSIAN CHEESECAKE)

Make and share this Paskha (Russian Cheesecake) recipe from Food.com.

Provided by Mysterygirl

Categories     Cheesecake

Yield 10 serving(s)

Number Of Ingredients 16



Paskha (Russian Cheesecake) image

Steps:

  • 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.

6 cups farmer cheese, 3 Lbs or 6 cups large-curd cottage cheese
6 large egg yolks
1 1/2 cups confectioners' sugar
1 1/2 cups heavy cream
1/2 cup candied fruit
1/2 cup raisins, Seedless
1/2 cup almonds, Toasted, Slivered
1/2 teaspoon lemon, rind of, Grated
1/2 lb butter, NO Margarine
3 teaspoons vanilla extract
2 large egg yolks
1/4 cup madeira wine
1/2 teaspoon lemon, rind of, Grated
3 tablespoons confectioners' sugar
1 tablespoon lemon juice
1 tablespoon rum, Light

PASKHA CHEESE

Categories     Milk/Cream     Mixer     Cheese     Easter     Vegetarian     Raisin     Brandy     Spring     Sour Cream     Gourmet

Yield Makes10 generous servings

Number Of Ingredients 12



Paskha Cheese image

Steps:

  • Heat brandy with raisins in a small saucepan over low heat until warm, then remove from heat and let steep until raisins are softened, about 15 minutes.
  • Force cheese and yolks through a potato ricer or a medium-mesh sieve into a bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add cheese mixture, sour cream, vanilla, and salt and beat until just combined. Beat cream in a bowl with cleaned beaters until it holds soft peaks. Fold whipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly.
  • Line mold (or flowerpot) with a single layer of cheesecloth, leaving a 2- to 3-inch overhang on all sides. Spoon cheese mixture into mold, then fold ends of cheesecloth over top. Put lid on cheesecloth, then put weights on lid (or on foil and small plate if using flowerpot). Chill mold on a large plate (to catch drips) at least 24 hours.
  • Remove lid from mold and open cheesecloth. Invert a serving plate over top of mold and invert mold onto plate. Unlock hinges and open mold, removing cheesecloth. Loosely cover cheese with plastic wrap and let stand at room temperature 30 minutes.
  • *Available at some supermarkets, many cheese shops, and Murray's cheese shop (888-692-4339).
  • **We got our mold from Toroney's Custom Woodwork and Church Supply (610-942-3506).

1/3 cup brandy
1 cup loosely packed golden raisins (5 ounces)
2 pounds farmer cheese*
2 hard-boiled large egg yolks (reserve whites for another use if desired)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
1 cup sour cream
2 teaspoons vanilla
1/4 teaspoon salt
1 cup chilled heavy cream
Special Equipment
a wooden paskha cheese mold** or a clean 2-quart terra-cotta flowerpot with a drainage hole and a plate slightly smaller than top of pot; cheesecloth; 2 lb of weights such as large soup or vegetable cans

PASKHA - AN OLD RUSSIAN EASTER TRADITION

Sort of like a cheesecake this festive dish is an old tradition from Russia. The farmer's cheese can be purchased at any store that carries traditional Kosher foods. There are special molds that can be used to give it the traditional tower shape but it can also be molded in a regular kitchen colander or clay flower pots. You will need cheesecloth for this recipe. It is so beautiful when served with Kulich which is the traditional Russian Easter bread. ** Please note that the original recipe calls for 4 cups of sugar rather than 2 cups. We just don't care for too much sugar.**

Provided by sassafrasnanc

Categories     Russian

Time 1h

Yield 30 serving(s)

Number Of Ingredients 6



Paskha - an Old Russian Easter Tradition image

Steps:

  • Drain farmer's cheese of all moisture by placing cheesecloth in colander and weighting down with bricks or other heavy items. Drain overnight in refrigerator.
  • Beat butter and 1 1/2 cups sugar until creamy.
  • Whip 1/2 cup sugar with the 5 egg yolks until white.
  • Add the insides of 2 vanilla beans to the egg yolk. (cut in half and scrape inside out.) Chop the outside of 1 vanilla bean as finely as possible and add to egg yolk mixture.
  • Mix the butter-sugar mixture and the yolk mixture together. Add cheese and mix thoroughly.
  • Whip the whipping cream until firm and fold into above.
  • Line container of choice (wooden mold, clay flower pots or kitchen colander with damped cheesecloth.
  • Fill mold with cheese mixture, wrapping excess cloth over top. Make sure to place plate to catch drips underneath mold.
  • Refrigerate at least 6 days before you unmold the Paskha (I have never waited this long -- ) Paskha should be firm to touch in order to hold the shape well.
  • Turn mold upside down onto decorative plate and gently pull the cheesecloth off.
  • Decorate with candied fruits, nuts, raisins or any other edible item you choose. Traditional decorations includes Christian symbols such as crosses, etc. This dish is only served during the Easter season in Russia.

3 lbs farmer cheese
1 1/2 lbs unsalted butter, softened
1 1/2 pints whipping cream
2 vanilla beans or 2 tablespoons vanilla extract
2 cups sugar
5 egg yolks

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