Traditional Russian Paskha (Easter Cottage Cheese Dessert)
Russian Paskha
Creamy, citrus-scented Russian Paskha made with cottage cheese and dried fruit.
Nutrition (per serving)
Paskha is the bright, creamy centerpiece of a Russian Easter table — a rich, molded cottage cheese dessert scented with lemon, vanilla, and studded with dried fruit and nuts. It’s celebratory but approachable: familiar dairy comfort elevated with citrus and a little rum or brandy if you like.
Making Paskha at home is a joyful ritual: you press cottage cheese until velvety smooth, fold in gently cooked egg-sweetened cream, and let it chill in a decorative mold overnight. It’s wonderful served with hot tea or alongside painted Easter eggs and will transport your guests straight to a springtime kitchen.
Ingredients
- Cottage cheese (well-drained):3 cups
- Unsalted butter, softened:4 tbsp
- Heavy cream:1/2 cup
- Granulated sugar:3/4 cup
- Egg yolks:3 pieces
- Vanilla extract:1 tsp
- Lemon zest:1 tbsp
- Raisins:1/2 cup
- Dried apricots, chopped:1/2 cup
- Toasted almonds, chopped:1/2 cup
- Rum or brandy (optional):1 tbsp
- Salt:1/4 tsp
- Cheesecloth (for draining):1 piece
Instructions
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Line a fine-mesh sieve with cheesecloth and set over a bowl. Spoon the cottage cheese into the cloth, bring the corners together, and let drain in the refrigerator for 2–3 hours or overnight until very dry.
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While the cottage cheese drains, whisk the egg yolks with the sugar in a heatproof bowl until combined. Set the bowl over a saucepan of barely simmering water (double boiler) and cook, stirring constantly, until the mixture is warm and the sugar dissolves, about 4–6 minutes. Remove and cool slightly.
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If the drained cottage cheese is still a bit grainy, press it through a fine sieve or pulse in a food processor until smooth and satiny.
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Beat the softened butter until light, then add the smoothed cottage cheese a few spoonfuls at a time, mixing until fully incorporated and creamy.
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Whip the heavy cream to soft peaks and fold it gently into the cheese mixture along with the cooked egg-sugar mixture, vanilla, lemon zest, and salt. Fold in raisins, chopped apricots, toasted almonds, and rum if using.
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Line a Paskha mold or a small bowl with damp cheesecloth, spoon the mixture into the mold, fold the cloth over the top, place a small plate on it and weigh it lightly (a can or jar) to press. Chill in the refrigerator 8–12 hours or overnight.
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To unmold, invert the mold onto a serving plate, remove the cloth, and decorate with extra chopped nuts, candied peel, or fresh berries before serving.
Tips & Notes
- If you can find farmer's cheese or tvorog, use it instead of cottage cheese for a more authentic texture.
- For a smoother Paskha, process the drained cottage cheese in a food processor before mixing.
- Adjust sweetness to taste; some like Paskha less sweet, so start with 1/2 cup sugar and add more if desired.
- Chill at least 8 hours — the flavors deepen and the shape firms up beautifully overnight.
