Paskha is a traditional cheesecake originating from Russia, especially prepared and consumed during Orthodox Easter week. Its name comes from the Russian word for "Easter," and this dessert represents the celebration of resurrection and abundance after the Lenten fast. Traditionally, it is made with farmer's cheese mixed with egg yolks, sugar, and dried fruits, and it is molded into a pyramidal shape symbolizing Mount Calvary. In other Latin American countries, although Paskha is not very common, similar cheese and fruit desserts for special celebrations have various names, such as "Easter cheesecake" in some regions or simply homemade cheesecakes for religious holidays.
This dessert is distinguished by its creamy texture and delicate flavor of lemon, nuts, and liqueur, making it a special option to share at large family gatherings. Tradition dictates that it be prepared in advance, allowing it to rest and drain to achieve the perfect consistency.
How to prepare Paskha Russian cheesecake
Pass the cheese through a sieve.
Combine the cheese with the egg yolks, beating in one yolk at a time.
Add the sugar and mix well.
Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
Remove from the heat before it begins to boil.
Incorporate the fruits, almonds, and lemon zest.
Let it cool.
Beat the butter and vanilla, then mix with the already cooled cheese mixture.
Line the flowerpot with several layers of damp cheesecloth, leaving enough cloth at the top to form a flap to cover the pot.
Fill the pot with the cheese mixture and cover with the flap.
Place a weight on top and put it in the refrigerator for 2 to 3 days.
The whey will seep out from the bottom of the pot, so be sure to place a tray underneath.
When it has drained, carefully unmold the cake using a knife.
Remove the cheesecloth and smooth the sides with a warm knife.
Prepare the sauce.
Beat the egg yolks, sugar, Madeira, and lemon zest in the top of a double boiler.
Cook and continue beating until the mixture thickens.
Incorporate the lemon juice and rum, then refrigerate briefly.
Pour the sauce over the cheesecake and serve.
In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by to bless it.
Back then, it was made in a special pyramid-shaped mold, but you can make it in a common red clay flowerpot.
Visually, the effect is quite striking, and the drainage hole allows excess whey to escape.
To make paskha, you will need a large flowerpot and cheesecloth.
Paskha keeps in the refrigerator for several weeks, but be sure to prepare it at least three days in advance.
