Paskha: A Russian Easter Cheesecake

The first time I saw Paskha was in my grandmother’s kitchen, a few days before Easter. She was carefully lining a large, unassuming flower pot with layers of cheesecloth, a task that seemed almost ritualistic. The sweet, milky aroma that filled the air as she prepared the farmer cheese and candied fruit hinted at the deliciousness to come. It wasn’t just a dessert; it was a symbol of spring, renewal, and the joyous celebration of Easter, a tradition passed down through generations. It tasted of home, and love, and the promise of warmer days ahead.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30-45 minutes
• Total Time: 2-3 days (including chilling)
• Servings: 10
• Yield: 1 large Paskha
• Dietary Type: Not specified, contains dairy, eggs, and sugar

Ingredients

CHEESECAKE

• 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 seedless raisins
• 1/2 cup toasted, slivered almonds
• 1/2 teaspoon grated lemon rind
• 1/2 lb butter, NO margarine
• 3 teaspoons vanilla extract

SABAYON SAUCE

• 2 large egg yolks
• 1/4 cup Madeira wine
• 1/2 teaspoon grated lemon rind
• 3 tablespoons confectioners’ sugar
• 1 tablespoon lemon juice
• 1 tablespoon light rum

Equipment Needed

• Large sieve or food mill
• Large saucepan
• Mixing bowls
• Electric mixer
• Large flower pot (minimum 7 x 7 inches)
• Several layers of cheesecloth
• Double boiler
• Whisk

Instructions

1. Prepare the Cheese: If using farmer cheese, press it through a sieve or food mill to create a smooth, even texture. This step is crucial for a creamy, lump-free Paskha. If using large-curd cottage cheese, drain it thoroughly and then process it in a food processor until smooth.

2. Combine Cheese and Egg Yolks: In a large mixing bowl, combine the prepared cheese with the egg yolks, beating in one yolk at a time. This ensures each yolk is fully incorporated, creating a rich emulsion.

3. Add Sugar: Gradually add the confectioners’ sugar to the cheese and egg yolk mixture, blending well until fully dissolved. The mixture should be smooth and glossy.

4. Heat the Cream: In a large saucepan, heat the heavy cream over medium heat until it almost boils. Watch carefully to prevent scorching. You’ll see small bubbles forming around the edges of the pan.

5. Combine Cream and Cheese Mixture: Slowly pour the heated cream into the cheese mixture, whisking constantly to prevent the eggs from scrambling. This tempering process is essential for achieving a smooth, velvety texture.

6. Cook the Mixture: Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens. This may take 30-45 minutes. Be patient and continue to stir to prevent sticking or burning. The mixture is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. Remove from the heat before it begins to boil.

7. Add Fruits and Nuts: Remove the saucepan from the heat and stir in the candied fruit, raisins, toasted almonds, and grated lemon rind. Ensure everything is evenly distributed throughout the cheese mixture.

8. Cool Completely: Allow the cheese mixture to cool completely to room temperature. This is an important step, as adding the butter while the mixture is still warm can cause it to melt and separate.

9. Cream Butter and Vanilla: In a separate bowl, cream together the butter (which should be softened to room temperature) and the vanilla extract using an electric mixer until light and fluffy.

10. Incorporate Butter Mixture: Gradually stir the creamed butter into the cooled cheese mixture until fully incorporated. The final mixture should be smooth, creamy, and well combined.

11. Prepare the Flower Pot: Line the flower pot with several layers of moistened cheesecloth, ensuring that enough cloth extends over the top of the pot to form a flap that will cover the top. The cheesecloth will help to drain the whey and will also make it easier to unmold the Paskha later.

12. Fill the Pot: Carefully fill the lined flower pot with the cheese mixture.

13. Cover and Weigh Down: Fold the overhanging cheesecloth over the top of the cheese mixture to create a sealed package. Place a weight on top of the cheesecloth-covered Paskha to help press out the excess whey. A plate topped with a few cans works well.

14. Refrigerate: Place the filled flower pot in the refrigerator for 2 to 3 days. Be sure to place a pan underneath the pot to catch the whey that will drip out through the drainage hole.

15. Unmold the Paskha: After 2 to 3 days, carefully unmold the Paskha using a knife to gently loosen it from the sides of the flower pot.

16. Remove Cheesecloth and Smooth: Remove the cheesecloth and smooth the sides of the Paskha with a hot knife for a neat, clean finish.

17. Prepare the Sabayon Sauce: While the Paskha is chilling, prepare the Sabayon Sauce. In the top of a double boiler, beat together the egg yolks, confectioners’ sugar, Madeira wine, and grated lemon rind.

18. Cook the Sabayon: Cook over simmering water, continuously beating, until the mixture thickens and becomes light and frothy. This should take about 5-7 minutes.

19. Finish the Sabayon: Remove from heat and stir in the lemon juice and light rum.

20. Chill Briefly: Chill the Sabayon sauce briefly in the refrigerator before serving.

21. Serve: Pour the chilled Sabayon sauce over the unmolded Paskha and serve immediately.

Expert Tips & Tricks

• Use High-Quality Ingredients: The quality of the ingredients greatly affects the final taste and texture of the Paskha. Use fresh, high-quality farmer cheese, butter, and cream.
• Don’t Skip the Sieve: Pressing the cheese through a sieve is essential for a smooth and creamy texture.
• Be Patient While Cooking: Cooking the cheese mixture over low heat and stirring constantly prevents scorching and ensures even thickening.
• Weighing Down: The weight is important for pressing out excess liquid. Don’t skip this step or the Paskha will be too wet.
• Customize the Flavors: Feel free to experiment with different dried fruits, nuts, and spices to customize the flavor profile of your Paskha. Orange zest, dried cranberries, and chopped pistachios are all excellent additions.
• Make Ahead: The Paskha needs to chill for a few days to drain, so plan ahead.

Serving & Storage Suggestions

Serve the Paskha chilled with the Sabayon sauce drizzled generously over the top. You can also decorate it with fresh berries, candied citrus peel, or edible flowers for an extra festive touch. Leftover Paskha should be stored in an airtight container in the refrigerator. It will keep for up to a week. The Sabayon sauce is best served fresh, but can also be stored in the refrigerator for up to 2 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	558.1 kcal	N/A
Calories from Fat	353 g	63%
Total Fat	39.3 g	60%
Saturated Fat	21.7 g	108%
Cholesterol	271.6 mg	90%
Sodium	187 mg	7%
Total Carbohydrate	31 g	10%
Dietary Fiber	1.1 g	4%
Sugars	26.6 g	N/A
Protein	19.9 g	39%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Lemon or Orange Infusion: Infuse the heavy cream with lemon or orange zest for a citrusy flavor.
• Different Nuts: Substitute walnuts, pecans, or macadamia nuts for the almonds.
• Chocolate Paskha: Add unsweetened cocoa powder to the cheese mixture for a chocolate version.
• Liqueur Infusion: Substitute a fruit liqueur like Grand Marnier for the vanilla extract to add a hint of citrus and warmth.

FAQs (Frequently Asked Questions)

Q: Can I use ricotta cheese instead of farmer cheese?
A: While you can use ricotta, farmer cheese is ideal because it’s drier and has a slightly tangy flavor that’s characteristic of Paskha. If you do use ricotta, make sure to drain it very well.

Q: Do I have to use a flower pot?
A: While a flower pot is traditional and helps with drainage, you can use a colander lined with cheesecloth as an alternative. The key is to have a vessel that allows excess liquid to drain.

Q: Can I make Paskha without the Sabayon sauce?
A: Yes, you can. The Paskha is delicious on its own. You can also serve it with a dollop of sour cream or crème fraîche.

Q: How long does Paskha need to chill?
A: At least 2-3 days is recommended for the Paskha to drain properly and develop its flavor.

Q: Can I freeze Paskha?
A: Freezing is not recommended as it can alter the texture of the cheese. It’s best enjoyed fresh.

Final Thoughts

Paskha is more than just a cheesecake; it’s a taste of tradition, a symbol of renewal, and a testament to the enduring power of food to connect us to our past. I encourage you to try this recipe, embrace the process, and share this unique and delicious dessert with your loved ones. Feel free to experiment with different flavors and decorations to create your own family tradition. And of course, I would love to hear your thoughts and experiences in the comments below! Bon appétit!