Best 4 Paskha An Old Russian Easter Tradition Recipes

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Paskha is a traditional Russian Easter dish, a symbol of the holiday and a real decoration of the festive table. It is a delicious, rich in taste and quite simple to prepare dish made from cottage cheese, butter, eggs, sour cream and candied fruits. We offer you several recipes for making paskha at home, so that you can choose the one that suits you best and treat your loved ones with this delicacy on Easter.

Check out the recipes below so you can choose the best recipe for yourself!

RUSSIAN EASTER DESSERT (PASHKA)



Russian Easter Dessert (Pashka) image

Russian Orthodox Christians created this dessert in celebration of Easter. This dessert is similar to a fancy French dessert made in heart shaped draining forms for Valentines Day, and cheesecake without the crust. Absolutely delicious! You can, of course, add other ingredients instead of the candied fruit and almonds.

Provided by Nana Lee

Categories     Cheesecake

Time 12h35m

Yield 12-14 serving(s)

Number Of Ingredients 10

3 egg yolks, slightly beaten
1 cup whipping cream
3/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
6 cups small-curd cream-style cottage cheese
1/4 cup butter or 1/4 cup margarine, softened
1/2 cup chopped mixed candied fruit
1/4 cup finely chopped blanched almond
cheesecloth

Steps:

  • Mix egg yolks and whipping cream in heavy saucepan.
  • Stir in sugar and salt.
  • Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
  • Remove from heat; stir in vanilla extract.
  • Place saucepan in cold water until custard is cool.
  • If custard curdles, beat with hand beater until smooth.
  • Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
  • Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  • Repeat with remaining cottage cheese and butter.
  • Stir custard into cheese mixture until smooth.
  • Stir in candied fruit and almonds.
  • Line a 2-quart non-clay flower pot (or any form dish WITH OPENINGS IN THE BOTTOM, like a flower pot has) with double layer dampened cheesecloth.
  • Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
  • Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
  • To serve, unmold onto serving plate; remove cheesecloth.
  • Garnish as desired with additional candied fruit and blanched almonds.
  • Refrigerate any remaining dessert.

Nutrition Facts : Calories 284.8, Fat 18.3, SaturatedFat 9.3, Cholesterol 96.7, Sodium 450.3, Carbohydrate 17.4, Fiber 0.3, Sugar 15.5, Protein 13.4

PASKHA



Paskha image

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

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)

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.

PASHKA



Pashka image

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

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

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

PASKHA - AN OLD RUSSIAN EASTER TRADITION



Paskha - an Old Russian Easter Tradition image

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

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

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.

Tips:

  • For a richer flavor, use high-quality dark chocolate.
  • To make the glaze, use a double boiler or a microwave to melt the chocolate slowly and evenly.
  • If you don't have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to line the bottom with parchment paper so the cake doesn't stick.
  • Let the cake cool completely before glazing it. This will help the glaze set properly.
  • If you want to decorate the cake, you can use sprinkles, chopped nuts, or even fresh fruit.

Conclusion:

This chocolate cake recipe is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this chocolate cake recipe a try. You won't be disappointed!

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