Pashka Recipe - Allrecipes.com
  • READY IN 8+ hrs

Pashka

Recipe by  

"Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    8 hrs 30 mins

Directions

  1. In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour 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 More Reviews

Most Helpful Positive Review
May 13, 2003

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.

 
Most Helpful Critical Review
Jun 22, 2009

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.

 

14 Ratings

Mar 19, 2007

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.

 
Aug 31, 2008

Not exactly a Paskha, but quite good. If u want this to become authentic, just don't use cream cheese but try to find full-fat cottage cheese, like 18%. Oh, and it's a dessert served on Easter only

 
Jan 17, 2007

OMG this was so simple and so good. I also did not use currents. I soften rasins and used them. You can subsituted almost any fruit or just leave out.

 
Mar 19, 2006

Very good! I used chopped peaches instead of currants. We celebrate Ostara, and used this dish as part of our feast. I recommend this dish for anyone!

 
Apr 05, 2012

I mother made Pashka every Easter and used vanilla bean and yellow raisins. She used a plastic flower pot with holes and lined it with cheese cloth so that the liquid could drain. It was served as a dessert. I cut down on the sugar because of the raisins I used.

 
Aug 11, 2011

Pashka is one of my favorite Easter time dishes. I LOVE this recipe! So easy to make and it tastes like cheesecake filling! I leave out any raisins or almonds as everyone in my family likes it smooth. This was the 1st time I added lemon extract to it and it was surprisingly good. Perfect pashka if you ask me!

 

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Nutrition

  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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