Paskha

Paskha is a traditional Russian Easter dessert made from sweetened cheese, studded with golden raisins, candied orange peel, and ground almonds, then pressed in a special mold and drained for two days until it’s firm enough to slice into wedges. It’s rich, creamy, and nothing like anything else in Western baking.

The base blends dry-curd cottage cheese and farmer’s cheese with eggs, butter, and seedless raspberry jam, creating a pink-tinted mixture with a tangy, cheesecake-like flavor. Cooking half the cottage cheese with eggs and sugar first pasteurizes it and gives the base a smoother, denser texture than raw cheese alone.

The two-day draining period is not optional. Weighting the mold presses out excess moisture and compresses the cheese into a firm, sliceable dessert. Start with a light weight for the first few hours, then increase to heavier cans or a skillet for the remaining time.

Kitchen Tips

• Line the mold generously with doubled cheesecloth. It needs to overlap the edges so you can fold it over the top
• Use dry-curd cottage cheese, not the creamy kind. Regular cottage cheese has too much liquid
• The mixture should reach about 150°F (65°C) on the stovetop. Stir constantly so the eggs don’t scramble
• Paskha keeps for up to a week refrigerated, so make it well ahead of your Easter celebration

Variations

• Swap raspberry jam for apricot preserves for a golden, less tart version
• Add a tablespoon of rum or brandy to the cheese mixture for an adults-only paskha
• Traditionally served alongside kulich (Russian Easter bread) for spreading