📝 About This Recipe
Paskha is a magnificent, pyramid-shaped dessert traditionally served in Eastern Orthodox cultures to celebrate Easter. This 'cooked' version features a base of rich Farmer’s cheese (tvorog) blended with farm-fresh egg yolks, butter, and heavy cream to create a texture akin to a dense, silky cheesecake. Studded with jewel-like candied fruits, toasted almonds, and fragrant vanilla, it is a decadent symbol of abundance and renewal.
🥗 Ingredients
The Cheese Base
- 2 pounds Farmer's Cheese (Tvorog) (full fat, pressed to remove excess moisture)
- 1 cup Unsalted Butter (softened to room temperature)
- 1 cup Heavy Cream (36% milkfat or higher)
- 5 Large Egg Yolks (at room temperature)
- 1.5 cups Granulated Sugar
Flavorings and Textures
- 1 tablespoon Vanilla Bean Paste (or the seeds of one whole pod)
- 1/2 cup Golden Raisins (soaked in warm water or rum)
- 1/2 cup Slivered Almonds (lightly toasted)
- 1/4 cup Candied Orange Peel (finely diced)
- 1/4 teaspoon Ground Cardamom (optional, for a subtle spice)
- 1/4 teaspoon Salt (fine sea salt)
For Garnish
- 4-5 pieces Dried Apricots (sliced into thin strips)
- 10 pieces Whole Blanched Almonds (to form the 'XB' symbol)
- 1/2 cup Fresh Berries (for decoration)
👨🍳 Instructions
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1
Begin by preparing the cheese. Pass the Farmer's cheese through a fine-mesh sieve twice using the back of a spoon. This is crucial for achieving the signature silky-smooth texture of a true Paskha.
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2
In a large mixing bowl, cream the softened butter with the sugar and salt until the mixture is light, fluffy, and pale in color.
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3
Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla bean paste and cardamom.
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4
Gradually fold the sieved cheese into the butter mixture until well combined. The mixture should look like a thick, pale yellow paste.
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5
In a separate heavy-bottomed saucepan, bring the heavy cream to a gentle simmer over medium-low heat. Do not let it reach a rolling boil.
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6
Slowly temper the cheese mixture by adding a small amount of the hot cream to the bowl, whisking constantly. Once tempered, pour the entire cheese mixture into the saucepan with the remaining cream.
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7
Cook the mixture over low heat, stirring constantly with a wooden spoon. The goal is to heat it until the first bubble appears (about 170°F/77°C). Do not let it boil or the eggs will scramble.
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8
Remove from heat immediately and place the saucepan in a bowl of ice water. Stir occasionally until the mixture cools to room temperature.
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9
Fold in the drained raisins, toasted slivered almonds, and candied orange peel until evenly distributed.
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10
Line a traditional wooden or plastic Paskha mold (or a clean, new terracotta flower pot with a drainage hole) with a double layer of damp cheesecloth, ensuring there are no large wrinkles.
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11
Spoon the mixture into the mold, smoothing the top. Fold the ends of the cheesecloth over the base.
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12
Place the mold in a deep bowl (to catch the dripping whey). Place a small plate on top of the cheesecloth and weight it down with a heavy jar or clean stone.
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13
Refrigerate for at least 12 hours, though 24 hours is ideal. This allows the excess moisture to drain and the flavors to mature.
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14
To unmold, gently pull back the cheesecloth from the base, invert the mold onto a serving platter, and carefully lift the mold off. Peel away the cheesecloth slowly to reveal the smooth surface.
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15
Decorate the sides with whole almonds to form the letters 'XB' (Christos Voskrese) and garnish the base with fresh berries and apricot strips.
💡 Chef's Tips
Always use the highest quality full-fat Farmer's cheese; low-fat versions will result in a grainy, dry texture. If you cannot find a Paskha mold, a clean terracotta pot or a large mesh strainer lined with cheesecloth works perfectly as a substitute. Pressing the cheese through a sieve is the most tedious part, but do not skip it; a food processor doesn't yield the same delicate aeration. Ensure all ingredients, especially the butter and yolks, are at room temperature before starting to prevent the mixture from breaking. If the mixture curdles slightly during cooking, a quick pulse with an immersion blender can often save the texture.
🍽️ Serving Suggestions
Serve alongside slices of Kulich (Russian Easter Bread) for the ultimate traditional experience. Pair with a glass of sweet dessert wine like a Sauternes or a late-harvest Riesling. A strong, hot black tea with a slice of lemon cuts through the richness of the dairy beautifully. Offer extra fresh raspberries or a tart berry coulis on the side to provide a bright acidic contrast. Slice with a knife dipped in hot water to ensure clean, beautiful wedges.