Pashka, a form of cheesecake made for Easter in Russia and Eastern Europe is a superb treat on this holiday. Simple, sweet and heavenly.
Pashka - A Simple Recipe
Author: Epicurus.com Kitchens
Recipe type: Holiday Cuisine
- 1 pound cream cheese at room temperature
- 1/2 pound butter at room temperature
- 1-3/4 Cups powdered sugar
- 2 teaspoons vanilla extract
- 1 Cup currants
- 1 Cup toasted almonds
- Melba Sauce:
- 1 pound raspberries (or 3 frozen 5-ounce containers)
- 1/2-1 Cup granulated sugar
- 2 teaspoons fresh lemon juice
- Toast almonds on a parchment lined pan in a pre-heated oven at 350 degrees(F) for about 10 to 12 minutes or until slightly brown. Set aside to cool.
- Place the cream cheese in food processor and process until there are no lumps. No food processor, run it through a fine strainer into a bowl using a plastic spoon or rubber spatula. Add the butter and fold in until creamy. Add sugar and vanilla to mixture and mix. Add the currants and almonds. Scrape down bowl well and mix a few more minutes. Refrigerate until hard, 2 to 4 hours minimum. Serve with a scoop of premium ice cream topped with Melba Sauce.
- To make the Melba Sauce:
Puree fruit and sugar in blender. Add lemon juice and mix well. Strain through fine sieve into small bowl. Makes about 1-1/2 cups. Chill.
Pashka is a cheesecake like dessert that is traditionally served in Russian homes for Easter. Recipes for this regal dessert vary from region to region and home to home. The taste, no matter what recipe is used, is extraordinary. It is often moulded into the shape of an egg, crown or mount. Pashka is sometimes made with simple fruit and nuts or with more complicated mixtures of dried fruits and nutmeats.