PASKHA
This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h25m
Number Of Ingredients 10
Steps:
- Press cheese through a medium strainer set over a bowl.
- Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla.
- Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight.
- Remove weights and plate; pull back cheesecloth from base. Carefully invert mold onto a serving plate and remove paskha; remove cheesecloth. Decorate with dried fruits; serve.
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Leticia Guzman
[email protected]I loved this Paskha! The flavor was amazing and the texture was perfect. I will definitely be making this again for Easter.
Andrew Krug
[email protected]This Paskha was a bit too dry for my taste. I would recommend adding more sour cream or milk next time.
Durosinmi Ibrahim
[email protected]I'm not a fan of raisins, so I omitted them from this recipe. The Paskha was still delicious and I loved the smooth and creamy texture. I will definitely be making this again.
Raihan Gazi
[email protected]This Paskha was easy to make and turned out beautifully! I love the traditional design and the delicate flavor. I will definitely be making this again for Easter.
Afra nur
[email protected]I made this Paskha for a potluck and it was a big hit! Everyone loved the unique flavor and the festive presentation. I will definitely be making this again for future parties.
edis cardenas
[email protected]This Paskha was a bit too sweet for my taste, but I still enjoyed it. I would recommend using less sugar next time.
Tony Jackson
[email protected]I'm not a big fan of cottage cheese, but I loved this Paskha! The flavors were well-balanced and the texture was smooth and creamy. I will definitely be making this again.
Ramesh Magrati
[email protected]This was my first time making Paskha and it turned out great! I followed the recipe exactly and it was easy to follow. The Paskha was delicious and I will definitely be making it again.
Comfort Zizi
[email protected]I made this Paskha for my family last Easter and it was a huge hit! Everyone loved the sweet and tangy flavor, and the texture was perfect. I will definitely be making this again next year.
Grondpad Square
[email protected]This Paskha recipe is a delicious and festive treat that is perfect for Easter celebrations. The combination of cottage cheese, sour cream, butter, sugar, and raisins creates a rich and creamy texture that is sure to please everyone at your table.