For an extra touch of elegance, line the dish with cheesecloth before adding the Pashka mixture. This will make it easier to unmold the Pashka onto a serving plate. Feel free to experiment with other dried fruits, such as raisins, chopped dried apricots, or candied citrus peel. To enhance the almond flavor, lightly toast the blanched almonds before chopping them. Adjust the amount of sugar to your preference. If you prefer a less sweet Pashka, start with 3/4 cup of sugar and add more to taste.
Pashka
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME8 hrs 15 mins
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SERVING10 People
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VIEWS51
Embark on a culinary journey with Pashka, a no-bake marvel that marries the creamy richness of cheesecake with a symphony of textures and flavors. This traditional Eastern European delight, often enjoyed during Easter, is a decadent treat that requires no cooking, just a patient overnight chill. Imagine a velvety smooth base studded with crunchy almonds and plump currants, infused with the delicate essence of vanilla and lemon. It's a dessert that evokes memories and creates new ones with every blissful bite. Enjoy it as a luxurious breakfast or a sophisticated dessert!
Ingridients
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Nutrition
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Carbohydrate29 g
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Cholesterol75 mg
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Fiber1 g
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Protein8 g
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Saturated Fat17 g
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Sodium269 mg
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Sugar25 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 7 mins In a medium bowl, combine the softened cream cheese, cottage cheese, sour cream, and melted butter. Blend using an electric mixer or a sturdy whisk until the mixture is smooth and thoroughly combined. (Approximately 5-7 minutes)
02 Step
Recipe View 5 mins Gradually fold in the granulated sugar, finely chopped blanched almonds, currants, vanilla extract, and lemon extract into the cheese mixture. Ensure that all ingredients are evenly distributed. (Approximately 3-5 minutes)
03 Step
Recipe View 1 mins Transfer the Pashka mixture to a medium shallow dish. Cover the dish with a clean, damp cloth or cheesecloth to prevent a skin from forming. (Approximately 1 minute)
04 Step
Recipe View 8 hrs Chill the Pashka in the refrigerator for a minimum of 8 hours, or preferably overnight, to allow the flavors to meld and the texture to firm up. (8 hours - overnight)
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Marilyne Nolan
Apr 23, 2025I used ricotta cheese instead of cottage cheese, and it turned out great!
Jerrold Anderson
Feb 11, 2025This recipe is amazing! My family loved it, and it was so easy to make.
Agustina Davis
Jan 12, 2025I added some orange zest, and it was a fantastic addition!
Brandon Zboncak
Jan 2, 2025The overnight chilling is key – don't skip it! It really brings out the flavors.