Paskha (Russian Easter Cheesecake)

Name: Paskha (Russian Easter Cheesecake)
Prep time: 20 min
Total time: 48 h 20 min
Ingredients: 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; 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

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Prep Time: 20 minutes

Total: 2900 minutes

Servings: 1

Author : admin@thebestrecipefor.com

chilled festive holiday

Ingredients

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1 stick (100 g) soft butter1/4 cup (0.5 dl) sugar ((or more to taste))2 hardboiled egg yolks1 lb (400 - 500 g) fresh cheese, homemade or store-bought ricotta1/4 cup (0.5 dl) sour cream1/2 tsp vanilla extract, (or 1 tsp vanilla sugar)3 tbsp raisins1/2 tsp lemon zest

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Instructions

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Step 1

If the cheese is wet, strain overnight in the refrigerator using a cheese cloth, kitchen towel or coffee filter.

Step 2

Beat butter and sugar until light and fluffy.

Step 3

Push the egg yolks and cheese through a strainer placed over the bowl (not really necessary when using store-bought ricotta).

Step 4

Add sour cream and vanilla, then beat until combined.

Step 5

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).

Step 6

Leave to strain in the refrigerator with a light weight on top for 2 - 3 days.

Step 7

Decorate with colorful sprinkles, candies or edible flowers and serve, preferably with Kulich bread (my recipe here).