Russian Pashka

    8 hours 15 min

    Pashka is a Russian cheesecake-like dessert, made to celebrate Easter. It is made from cream cheese, cottage cheese, soured cream, butter, sugar, almonds and currants. This is a no-bake dessert, but does need to chill for at least 8 hours.

    21 people made this

    Serves: 10 

    • 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

    Prep:15min  ›  Extra time:8hr chilling  ›  Ready in:8hr15min 

    1. In a medium bowl, thoroughly blend cream cheese, cottage cheese, soured cream and butter.
    2. Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
    3. Transfer the mixture to a shallow medium dish. Cover with a cloth and chill in the refrigerator 8 hours or overnight.

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    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)