Rating: 4.44 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!

Recipe Summary test

prep:
30 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.

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  • Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.

  • Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts

401 calories; protein 8.4g; carbohydrates 29.2g; fat 28.8g; cholesterol 74.8mg; sodium 269.3mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
05/14/2003
Pashka is traditionally served within my extended family (Mennonite background) as a bread at Easter. This recipe sounds like the pashka 'cheese' used as a spread for the sweet and thick crusted bread. I have heard the cheese is best made with 'real' cottage cheese (from local farmers) rather than that found in a local grocery store. The texture is much finer and it provides a richer taste. Read More
(18)

Most helpful critical review

Rating: 3 stars
06/22/2009
First of all, the Russian dish is called PASKHA (pas-kha), not "pashka". Secondly, it is not just a dessert eaten with bread. It is a special dish you make once a year, for Easter, and eat it with the Russian Easter cake. Read More
(49)
16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/22/2009
First of all, the Russian dish is called PASKHA (pas-kha), not "pashka". Secondly, it is not just a dessert eaten with bread. It is a special dish you make once a year, for Easter, and eat it with the Russian Easter cake. Read More
(49)
Rating: 3 stars
03/19/2007
I don't think this recipe is quite authentic enough to be called pashka but is pretty tasty nonetheless. Traditional pashka is a molded cheese and uses farmer's cheese and boiled egg yolks. I like to use blueberries in place of currants (traditionally raisins) and I highly recommend opting for ricotta cheese over sour cream. Throw in some freshly-grated lemon rind and a dash of rosewater and chill in miniature bundt molds overnight. Garnish the finished cheese mold with a sprig of mint and a lemon curl and serve with a dense and crusty sweetbread. Your brunch guests will sing your praises. Read More
(33)
Rating: 5 stars
05/13/2003
Pashka is traditionally served within my extended family (Mennonite background) as a bread at Easter. This recipe sounds like the pashka 'cheese' used as a spread for the sweet and thick crusted bread. I have heard the cheese is best made with 'real' cottage cheese (from local farmers) rather than that found in a local grocery store. The texture is much finer and it provides a richer taste. Read More
(18)
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Rating: 4 stars
08/31/2008
Not exactly a Paskha but quite good. If u want this to become authentic just don't use cream cheese but try to find full-fat cottage cheese like 18%. Oh and it's a dessert served on Easter only Read More
(15)
Rating: 5 stars
01/17/2007
OMG this was so simple and so good. I also did not use currents. I soften rasins and used them. You can subsituted almost any fruit or just leave out. Read More
(8)
Rating: 5 stars
03/19/2006
Very good! I used chopped peaches instead of currants. We celebrate Ostara and used this dish as part of our feast. I recommend this dish for anyone! Read More
(6)
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Rating: 5 stars
10/19/2009
Very good recipe! In times past this was eaten only once per year but now it is becoming a general holiday dessert eatne at many holidays! Read More
(5)
Rating: 4 stars
04/05/2012
I mother made Pashka every Easter and used vanilla bean and yellow raisins. She used a plastic flower pot with holes and lined it with cheese cloth so that the liquid could drain. It was served as a dessert. I cut down on the sugar because of the raisins I used. Read More
(5)
Rating: 5 stars
07/03/2005
This was great! I don't like currants and I didnt have almonds so I put a drop of almond flavoring in the mix. I would probably cut down the sugar if I was not going to use the tart currants but it was still really wonderful! Thanks for the recipe Jackie! I will make it often!!!!! Read More
(4)