paskha

This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Farmers Cheese or Tvorog, a Russian Easter dessert.

Paskha Russian Cheesecake (Творожная Пасха)

2.2 lbs /1 kg tvorog (farmer cheese)

white chocolate

butter

sugar

vanilla

raisins (or dried cranberries/blueberries)

macadamia nuts (chopped finely)

sea salt

Ensure the tvorog is very dry. If store-bought, put the tvorog into a cheesecloth and tie into a knot to drain. Hang on a faucet over the sink, or on a kitchen cupboard handle with a bowl underneath, or in the colander in the fridge overnight (or until you are happy with the consistency of the dryer tvorog).

Push the tvorog through a fine metal sieve to give the tvorog a smooth consistency (I've heard some people use a food processor but have never tried that)&nbsp;

Chop the white chocolate and butter into small pieces and melt together in a double boiler (or in a bowl over a pot of boiling water). Allow to cool slightly.

In a bowl, whisk together the egg yolks, salt and vanilla sugar until it goes white. Add the melted white chocolate mixture and mix in together using a spoon.

Using a beater, add the tvorog to the chocolate mixture and beat until fluffy, for about 10 minutes (try to get tvorog mixture as smooth as possible).

Add the rehydrated raisins/dried fruit, macadamia nuts and stir to combine.

Line a Paskha mold with cheese cloth, allowing a few inches of overhang on the sides. Fill the mold with the Paskha cheese and fold the cheesecloth on top of the cheese. Put a weighted plate (use a heavy cans or brick) on the of the cheesecloth to form the cheese.

Keep it in place for a minimum 12 hours, in the fridge, best for 24 hours. To remove the mould, open the top of cheesecloth, invert over a serving plate, carefully remove mould and cheesecloth and serve.

Paskha (also spelled Pascha) is a rich sweet and creamy Eastern European festive dessert.  This Paskha recipe will make 2 medium sized molds (2-6" terracotta flower pots work great). If you have one large Paskha mold you will just have extra to enjoy separately. I sometimes make 1 large and 1 small too.

Paskha  Russian Crust-less Cheesecake

lbs Farmer's cheese (You can make your own if you

lb unsalted butter, softened (not melted)

sour cream (no low fat)

tsp vanilla extract

almond extract

Zest of 1 full lemon

full orange

lemon

heavy whipping cream

almonds,

2- double layers of cheese cloth,

plates

heavy weights

*Optional !Possible Decorating Ingredients

almonds

cranberries

berries

flowers

Using a mixer with the whisk attachment, beat the butter and sugar till well combined, then add egg yolks and beat again till well incorporated.

Now add farmer's cheese, sour-cream, extracts and vanilla bean. Beat until well mixed.

Add zests and lemon juice and mix once more.

Once this mixture is well incorporated and there are no obvious lumps transfer this mixture to a medium mixing bowl, scraping the bowl and attachment.

Add your heavy whipping cream to the mixer's mixing bowl. With the same whisking attachment beat the whipping cream on a fairly high speed without splashing out of the bowl until your cream has peaks and has softly stiffened.

Gently fold in the cream and sliced almonds into your cheese mixture until it is well incorporated and you no longer see pockets of cream.

Place the cheese cloth over the insides of each upside down flower pot, making sure to cover all sides, leaving enough extra on top to be able to cover the tops.

Wet cheese cloth in pots over a sink with water. (This makes it easier to fill your pots with the paskha so that the cheese cloth doesn't keep moving and falling into the pot)

Fill both flower pots evenly with the Paskha cheese mixture. Leave about an inch on top unfilled. This allows for room to fit your plates and weights on top of your molds.

Gently fold the remaining cheese cloth over the tops of your cheese mixtures.

Place your small plate or bowl atop your cheese cloth covered paska.

Now place your weights on top of each plate to weigh down your molds. (You want your weights to be heavy enough to just push down on your molds, allowing the extra liquids to seep out of the bottoms)

Place your bowls under the molds to catch the liquid.

Place paskha molds into the refrigerator for at least 10-11 hours. More is ok too.

Filling the Paskha Molds

This is the moment of truth. Only do this when you are close to presenting them to your guests, giving yourself enough time to decorate them as well. If you have room in your fridge you may do this earlier and place the molds back in your fridge after you decorate, but only do this if you truly have room for them to sit undisturbed.

Uncovering and Presenting Your Paskha Molds

To remove the paskha from the mold, have a plate ready that you will present and serve the paskha on. Remove the weights and dump your draining bowls.

Uncover the tops of your molds. Once tops free of cheese cloth, place your plate on top and gently flip over the pot onto the plate.

Gently tap on the pot a few times to release the molds onto the plates. Once you feel the Paskha flop down onto your plate, take a deep breath and gently lift the pots off.

Gently remove the cheese cloth from the forms and discard the cloth.

Release the Paskha

Get creative here, but remember sometimes simpler is more attractive.

You can top your paskha with flowers, line sides or bottom edges with berries, nuts or dried fruits. Besides the flowers, make sure the rest of your decor is all edible for your guests.

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