📝 About This Recipe
Pashka is the crown jewel of the Eastern Orthodox Easter table, a rich and symbolic cheese pyramid that embodies the joy of the spring season. This no-bake masterpiece combines the tang of farmer's cheese with the decadence of sweet cream, studded with jewel-like dried fruits and crunchy almonds. Traditionally molded into a truncated pyramid to represent the tomb of Christ, its velvety texture and citrus-scented profile make it an unforgettable finale to a holiday feast.
🥗 Ingredients
The Cheese Base
- 2 pounds Farmer's Cheese or Quark (well-drained and at room temperature)
- 1 cup Unsalted Butter (high-quality European style, softened to room temperature)
- 1/2 cup Heavy Cream (chilled)
- 3 large Egg Yolks (pasteurized if you prefer not to heat them)
- 1 cup Confectioners' Sugar (sifted to remove lumps)
Flavorings and Textures
- 1 tablespoon Vanilla Bean Paste (or the seeds of one whole bean)
- 1 tablespoon Lemon Zest (finely grated)
- 1 tablespoon Orange Zest (finely grated)
- 1/2 cup Slivered Almonds (toasted and lightly crushed)
- 1/3 cup Golden Raisins (soaked in warm water or rum for 10 minutes)
- 1/4 cup Candied Orange Peel (finely diced)
- 1/4 cup Dried Apricots (finely chopped)
For Garnish
- 1 cup Fresh Berries (strawberries or raspberries)
- 10-12 pieces Whole Almonds (to create the 'XB' symbol)
- 5-6 pieces Edible Flowers (optional, for a spring touch)
👨🍳 Instructions
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1
Begin by pressing the farmer's cheese through a fine-mesh sieve into a large bowl. This is a crucial step to ensure the Pashka has a silky, uniform texture rather than a grainy one.
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2
In a separate bowl, cream the softened butter and sifted confectioners' sugar together until the mixture is pale, light, and very fluffy, about 3-4 minutes.
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3
Add the egg yolks one at a time to the butter mixture, beating well after each addition until fully incorporated.
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4
Gently fold the sieved cheese into the butter and egg mixture using a rubber spatula until the two are completely blended.
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5
In a chilled bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cheese mixture to add lightness.
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6
Drain the soaked raisins and pat them dry. Fold the raisins, chopped apricots, candied orange peel, toasted slivered almonds, lemon zest, orange zest, and vanilla bean paste into the batter.
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7
Prepare your Pashka mold (or a clean, new terracotta flower pot with a drainage hole). Line the mold with a double layer of damp cheesecloth, ensuring there are enough overhanging edges to cover the top.
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8
Spoon the cheese mixture into the mold, pressing down firmly with the back of a spoon to eliminate air pockets.
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9
Fold the overhanging cheesecloth over the base of the cheese. Place the mold over a bowl to catch the draining liquid.
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10
Place a weight (like a heavy jar or a clean stone) on top of the cheesecloth to press the Pashka. Refrigerate for at least 12 hours, or up to 24 hours.
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11
To unmold, gently pull back the cheesecloth from the base, invert the mold onto a serving plate, and carefully lift the mold away. Peel off the cheesecloth slowly to reveal the smooth surface.
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12
Decorate the sides with whole almonds to form the letters 'XB' (standing for 'Christ is Risen' in Cyrillic) and surround the base with fresh berries before serving.
💡 Chef's Tips
Always use the highest fat content cheese and butter you can find; the richness is the hallmark of this dish. If you cannot find a traditional wooden Pashka mold, a 6-inch clean terracotta pot works perfectly as a substitute. Ensure the cheesecloth is damp before lining the mold to prevent it from sticking to the cheese and creating a messy surface. Do not skip the step of sifting the cheese; it is the difference between a rustic spread and a refined dessert. If you are worried about raw egg yolks, you can whisk the yolks and cream over a double boiler until they reach 160°F, then cool before adding to the butter.
🍽️ Serving Suggestions
Serve with thick slices of toasted Kulich (Russian Easter Bread) for the most authentic experience. Pair with a glass of sweet dessert wine or a strong, hot black tea with lemon. A side of tart raspberry coulis provides a beautiful acidic contrast to the rich cheese. Keep the Pashka chilled until the very moment of serving to maintain its structural integrity.