Paskha (Russian Easter Cheesecake)

TYPE : Russian
YIELD : 1 small, serves 4 – 6
CALORIES : 335 kcal
PREP TIME : 20 minutes
TOTAL TIME : 2 days 20 minutes


  • 1 stick (100 g) soft butter
  • 1/4 cup (0.5 dl) sugar (or more to taste)
  • 2 hardboiled egg yolks
  • 1 lb (400 – 500 g) fresh cheese, homemade or store-bought ricotta (my recipe here)
  • 1/4 cup (0.5 dl) sour cream
  • 1/2 tsp vanilla extract, or 1 tsp vanilla sugar
  • 3 tbsp raisins
  • 1/2 tsp lemon zest


  • If the cheese is wet, strain overnight in the refrigerator using a cheese cloth, kitchen towel or coffee filter.
  • Beat butter and sugar until light and fluffy.
  • Push the egg yolks and cheese through a strainer placed over the bowl (not really necessary when using store-bought ricotta).
  • Add sour cream and vanilla, then beat until combined.
  • Fold in raisins and lemon zest, adjust the flavor with sugar or lemon as needed, then transfer to a cloth-lined mold (anything with holes or open bottom works, as well as a paper towel or coffee filter if you lack an appropriate piece of fabric).
  • Leave to strain in the refrigerator with a light weight on top for 2 – 3 days.
  • Decorate with colorful sprinkles, candies or edible flowers and serve, preferably with Kulich bread (my recipe here).

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