Pascha

Pascha is a traditional Russian Easter dessert, rich and dense, made from cream cheese and butter pressed through a sieve until silky smooth. There’s no baking involved. Instead, the mixture drains in a muslin-lined mold for 24 hours, firming into a sliceable, cheesecake-like confection.

The sieving step is critical and cannot be shortcut. Passing the cream cheese and butter together through a sieve removes every lump and creates the impossibly smooth texture that defines a good pascha. A food processor won’t give you the same result.

Egg yolks beaten with vanilla sugar until white get folded in along with raisins, sultanas, and chopped cherries. Then stiffly beaten egg whites are folded through to lighten the heavy cheese mixture. This gives the finished pascha a slightly airy quality despite all that butter and cream cheese.

The 24-hour drain in a cold place lets excess moisture escape so the pascha holds its shape when unmolded. Decorate with almonds, angelica, or more cherries.

Chef Tips

• Everything must be at room temperature before sieving. Cold cream cheese won’t pass through smoothly.
• Fold the egg whites gently to preserve their volume. Rough mixing deflates them and makes the pascha dense.
• A traditional pyramid-shaped wooden mold is authentic, but a flowerpot lined with muslin works just as well. Any container with drainage holes will do.
• Make this two days before you plan to serve. One day for draining, plus it tastes better after resting an additional day in the fridge.

Variations

• Add lemon or orange zest to the cheese mixture for a citrus-scented version.
• Fold in chopped candied orange peel for extra texture and flavor.
• Soak the raisins and sultanas in rum or brandy overnight before mixing for a boozy twist.