- Dish type
Pashka is a Russian cheesecake-like dessert, made to celebrate Easter. This is a no-bake dessert, but does need to chill for at least 8 hours.
20 people made this
- 450g cream cheese, softened
- 225g cottage cheese
- 225ml soured cream
- 50g unsalted butter, melted
- 200g caster sugar
- 1/4 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 55g blanched almonds, finely chopped
- 70g currants
MethodPrep:15min ›Extra time:8hr chilling › Ready in:8hr15min
- In a medium bowl, thoroughly blend cream cheese, cottage cheese, soured 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.
Reviews & ratingsAverage global rating:(15)
Reviews in English (14)
First of all, the Russian dish is called PASKHA (pas-kha), not "pashka". Secondly, it is not just a dessert eaten with bread. It is a special dish you make once a year, for Easter, and eat it with the Russian Easter cake.-20 Jun 2009
I don't think this recipe is quite authentic enough to be called pashka, but is pretty tasty nonetheless. Traditional pashka is a molded cheese and uses farmer's cheese and boiled egg yolks. I like to use blueberries in place of currants (traditionally raisins), and I highly recommend opting for ricotta cheese over sour cream. Throw in some freshly-grated lemon rind and a dash of rosewater and chill in miniature bundt molds overnight. Garnish the finished cheese mold with a sprig of mint and a lemon curl and serve with a dense and crusty sweetbread. Your brunch guests will sing your praises.-19 Mar 2007
Pashka is traditionally served within my extended family (Mennonite background) as a bread at Easter. This recipe sounds like the pashka 'cheese' used as a spread for the sweet and thick crusted bread.I have heard the cheese is best made with 'real' cottage cheese (from local farmers) rather than that found in a local grocery store. The texture is much finer and it provides a richer taste.-08 Jul 2002