You’ll need need a Pasochnitsa (a Paskha Mold) – a collapsible wooden (or plastic) form of four tablets. On the inner side of the boards is usually cut out the letters “XB” which stands for Христос воскрес (Christ is Risen). I bought the form on Amazon. Alternatively you can use a Clay Flower Pot lined with Cheesecloth for a similar visual effect when serving.

Recipe Tips and FAQs

• Add Alcohol – soak Raisins or Dried Cranberries in ⅓ cup of Rum or infused Raspberry Vodka to rehydrate before using. Alternatively can soak in hot water for 10 minutes.
• Tvorog Substitute – try Quark, homemade Farmers Cheese or Ricotta
• Add Milk Chocolate – melt Milk Chocolate and swirl through for a different flavor
• Add Citrus – add 2 teaspoons of Lemon Zest or Orange Zest for a Citrus Zing

Can You Make Paskha Ahead of Time?

Yes. Keep refrigerated while still in the mold a day or two before serving. Tightly cover with Cling Wrap.

Is it Safe to Use Raw Egg Yolks?

Although it’s been prepared like this for generations, it’s best to use Pasteurized Eggs to be safe.

Storage

• Fridge – cover with Cling Wrap and keep refrigerated. Enjoy within 3-4 days.
• Freezer – noure.t recommended as it impacts the text

Kulich and Paskha

Now don’t confuse this Paskha Cheesecake with another Easter Bread called Ukrainian Paska. Now to make this even more confusing, Paskha (Пасха) is how you say the word ‘Easter’, in Russian. So you can eat Paska (bread), also known as Kulich (this dough is made in Bread Machine), enjoying alongside this Paskha Cheesecake, all during the Pascha (Easter) festive season. I think we really love celebrating Easter.

Easter Recipes You’ll Love

• Breadmaker Kulich Easter Bread
• Slow Roast Easter Lamb
• Dyeing Easter Eggs with Red Cabbage
• Easy Chocolate Bird’s Nest Cookies
• Paska Chocolate Easter Bread (as in the above video)
• Dyed Easter Eggs with Onion Skins
• Easy Homemade Tvorog Farmer’s Cheese
• Butterzopf – Swiss Bread

Once you taste my White Chocolate Macadamia Russian Easter treat, I’m sure you’ll fall in love with it. Bon Appetit! Приятного аппетита!

Paskha Russian Cheesecake (Творожная Пасха)

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.

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Course: Dessert

Cuisine: Eastern European, Russian, Ukrainian

Keyword: Pascha, Paska cheesecake, Paskha

Equipment

• Paskha Mold
• Cheesecloth
• Mixing Bowls
• electric mixer
• Double Boiler or Heatproof Bowl for melting chocolate
• saucepan
• Plate
• Potato Ricer for smooth Tvorog

Ingredients

• 2.2 pounds (1 kg) Tvorog or Farmers Cheese farmers cheese
• 7 oz (200g) of White Chocolate
• 7 oz (200g) Butter
• 8 Egg Yolks
• ¾ cup Sugar
• 1 teaspoon Vanilla Sugar or Vanilla Extract
• 1 cup Raisins or Dried Cranberries
• 1 cup Macadamia Nuts chopped finely
• a pinch of Salt

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Instructions

• Prepare Mold – line Paskha Mold with cheesecloth, allowing a few inches to overhang over the sides. Set aside on a plate.
• Smooth Tvorog – push Tvorog through a Potato Ricer or a fine Metal Sieve for smooth consistency. I’ve heard some people use a Food Processor as well.
• Melt Chocolate – chop White Chocolate and Butter into small pieces. Place in a Double Boiler (or heatproof bowl over a pot of boiling water). Stir until smooth and set aside.
• Cream Eggs – in a bowl, whisk Egg Yolks, Sugar, Salt and Vanilla Sugar until it goes white. If using Vanilla Extract, mix in after you cream Sugar and Eggs.
• Mix – using a spoon, stir in Melted Chocolate to the Creamed Eggs.
• Fluff Tvorog – using an Electric Mixer, add Tvorog to the Chocolate Mixture and beat until fluffy. Try to get mixture as smooth as possible, takes about 10 minutes.
• Add Fruit and Nuts – stir in dried fruit (Raisins or Dried Cranberries) and chopped Macadamia Nuts
• Assemble – fill the Paskha mold with Paskha Cheese and fold overhanging Cheesecloth on top of the cheese. Place a weighted plate (with heavy cans or a brick) on top the Cheesecloth to form the Paska Cheese.
• Set – place in fridge for a minimum of 12 hours (24 hours for best result).