Paskha Russian Cheesecake with White Choc Macadamia – (Творожная Пасха)

This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)

This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)

Paskha with White Chocolate Macadamia - (Творожная Пасха)Paskha with White Chocolate Macadamia - (Творожная Пасха)

Paskha Russian Cheesecake is a traditional Russian tvorog (curd/farmer’s cheese/quark) dessert made during Eastertime. It’s traditionally white, symbolising the purity of Christ, the Lamb and the joy of the Resurrection.

Paskha Russian Cheesecake is made in the form of a four-sided pyramid – which represents Calvary and the tomb. You’ll need need a pasochnitsa (a Paskha mould) – a collapsible wooden (or plastic) form of four tablets. On the inner side of the boards is usually cut out the letters “XB” which stands for Христос воскрес (Christ is Risen). It can also have an image of the cross, spears, sticks, sprouted grains, sprouts and flowers – symbols of suffering and resurrection of Christ. If you don’t have a pasochnitsa mould, some people have used a clay flower pot, which would work the same, just without the cool imprints on the outside.

Traditionally Paskha Russian Cheesecake is made with tvorog (farmers cheese or quark), butter, sour cream, raisins, vanilla, candied fruits and nuts. Adding white chocolate and macadamia is a perfect addition for Paskha. With Macadamia Nuts being an Australian native nut, I love giving Paskha Russian Cheesecake an Australian twist.

Paskha has many different variations and ingredients, from cooked to uncooked, my version is a little bit in between. The tvorog is probably the hardest part of this dish. The tvorog must have a smooth consistency, which is why you must put it through a metal sieve, or a potato ricer. I’m not a huge fan of raisins, but I found a great fruit mix with raisins, dried cranberries, and dried blueberries which worked perfectly. Some recipes use 1/3 cup rum to rehydrate the raisins before you use them in the Paskha, but I put them in hot water for 10 minutes which worked great.

Now don’t confuse this Paskha Russian Cheesecake with another Easter sweet bread called Paska (also known as Kulich). Now to make this even more confusing, Paskha (Пасха) is how you say the word ‘Easter’, in Russian. So you can eat Paska (bread), or eat Paskha Russian Cheesecake, all during the Paskha (Easter) festive season. I think we really love our Easter.

Traditionally Paskha can be spread on top of a piece of Kulich, so you’ll need to make both for the real Russian Easter experience.  Once you taste my White Chocolate Macadamia Russian Easter treat, I’m sure you’ll fall in love with it. Bon Appetit! Приятного аппетита!

Paskha with White Chocolate Macadamia - (Творожная Пасха)

  • Servings: 8+
  • Time: 1hr plus setting time
  • Difficulty: easy
  • Print

This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)

Ingredients
1 kg tvorog (farmer cheese)
200g of white chocolate
200g of butter
8 egg yolks
3/4 cup sugar
1 teaspoon vanilla
1 cup raisins (or dried cranberries/blueberries)
1 cup macadamia nuts, chopped finely
a pinch of sea salt

Instructions
1. Ensure the tvorog is very dry. If store-bought, put the tvorog into a cheesecloth and tie into a knot to drain. Hang on a faucet over the sink, or on a kitchen cupboard handle with a bowl underneath, or in the colander in the fridge overnight (or until you are happy with the consistency of the dryer tvorog).
2. Push the tvorog through a potato ricer, or through a fine metal sieve to give the tvorog a smooth consistency (I’ve heard some people use a food processor but have never tried that). Chop the white chocolate and butter into small pieces and melt together in a double boiler (or in a bowl over a pot of boiling water). Allow to cool slightly.

Paskha with White Chocolate Macadamia - (Творожная Пасха)Paskha with White Chocolate Macadamia - (Творожная Пасха)
3. In a bowl, whisk together the egg yolks, salt and vanilla sugar until it goes white. Add the white chocolate mixture and mix in together using a spoon.

Paskha with White Chocolate Macadamia - (Творожная Пасха)
4. Using a beater, add the tvorog to the chocolate mixture and beat until fluffy, for about 10 minutes (try to get tvorog mixture as smooth as possible).

Paskha with White Chocolate Macadamia - (Творожная Пасха)Paskha with White Chocolate Macadamia - (Творожная Пасха)
5. Add the rehydrated raisins/dried fruit, macadamia nuts and stir to combine.

Paskha with White Chocolate Macadamia - (Творожная Пасха)Paskha with White Chocolate Macadamia - (Творожная Пасха)
5. Line a Paskha mold with cheese cloth, allowing a few inches of overhang on the sides. Fill the mold with the Paskha cheese and fold the cheesecloth on top of the cheese. Put a weighted plate (use a heavy cans or brick) on the of the cheesecloth to form the cheese.

Paskha with White Chocolate Macadamia - (Творожная Пасха)Paskha with White Chocolate Macadamia - (Творожная Пасха)

Keep it in place for a minimum 12 hours, in the fridge, best for 24 hours. To remove the mould, open the top of cheesecloth, invert over a serving plate, carefully remove mould and cheesecloth and serve.

This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)


5.0 from 1 reviews
Paskha Russian Cheesecake with White Chocolate Macadamia - (Творожная Пасха)
 
This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)
Author:
Recipe type: Dessert
Cuisine: Russian
Ingredients
  • Ingredients
  • 1 kg tvorog (farmer cheese)
  • 200g of white chocolate
  • 200g of butter
  • 8 egg yolks
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 cup raisins (or dried cranberries/blueberries)
  • 1 cup macadamia nuts, chopped finely
  • a pinch of sea salt
Instructions
  1. Ensure the tvorog is very dry. If store-bought, put the tvorog into a cheesecloth and tie into a knot to drain. Hang on a faucet over the sink, or on a kitchen cupboard handle with a bowl underneath, or in the colander in the fridge overnight (or until you are happy with the consistency of the dryer tvorog).
  2. Push the tvorog through a potato ricer, or through a fine metal sieve to give the tvorog a smooth consistency (I've heard some people use a food processor but have never tried that). Chop the white chocolate and butter into small pieces and melt together in a double boiler (or in a bowl over a pot of boiling water). Allow to cool slightly.
  3. Paskha with White Chocolate Macadamia - (Творожная Пасха)Paskha with White Chocolate Macadamia - (Творожная Пасха)
  4. In a bowl, whisk together the egg yolks, salt and vanilla sugar until it goes white. Add the white chocolate mixture and mix in together using a spoon.
  5. Paskha with White Chocolate Macadamia - (Творожная Пасха)
  6. Using a beater, add the tvorog to the chocolate mixture and beat until fluffy, for about 10 minutes (try to get tvorog mixture as smooth as possible).
  7. Paskha with White Chocolate Macadamia - (Творожная Пасха)Paskha with White Chocolate Macadamia - (Творожная Пасха)
  8. Add the rehydrated raisins/dried fruit, macadamia nuts and stir to combine.
  9. Paskha with White Chocolate Macadamia - (Творожная Пасха)Paskha with White Chocolate Macadamia - (Творожная Пасха)
  10. Line a Paskha mold with cheese cloth, allowing a few inches of overhang on the sides. Fill the mold with the Paskha cheese and fold the cheesecloth on top of the cheese. Put a weighted plate (use a heavy cans or brick) on the of the cheesecloth to form the cheese.
  11. Paskha with White Chocolate Macadamia - (Творожная Пасха)Paskha with White Chocolate Macadamia - (Творожная Пасха)
  12. Keep it in place for a minimum 12 hours, in the fridge, best for 24 hours. To remove the mould, open the top of cheesecloth, invert over a serving plate, carefully remove mould and cheesecloth and serve.

©PetersFoodAdventures.com

This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Tvorog or Farmers Cheese, a Russian Easter favorite - Paskha with White Chocolate Macadamia - (Творожная Пасха)

 

 

 

 

14 comments

  1. I love traditional foods like these. It’s cultural, heritage, belief, family, and food all rolled into one. (Or in this case, molded into one!) Is there a particular way to slice it up?

    • Thanks for checking it out! You are right, slicing it up is always a bit of a challenge. It’s just sliced up and traditionally eaten with the Kulich, which I don’t think I made clear, but will update. I cut it in half on the diagonal from the top down, so it still looks like we haven’t eat it from one side, when in fact, half of it is eaten. It’s silly I know, but usually we eat it over 2 days, plus it gets me an extra day of looking at the nice Paskha. 🙂

    • Thanks so much. I’m not sure that anybody has heard of a white chocolate macadamia version before either! It was really tasty, and turned out great. I was praying that I wouldn’t ruin the indentations on the outside, when I removed the mould. Phew! Turned out great! 🙂

  2. White Chocolate and Macadamias? Yummy. I’m not a huge fan of regular paskha, but this sounds awesome, that’s the word!

    • Thanks Jim! I love it too, it is ‘awesome’ and it tastes much better than a traditional Paskha, just in time for a traditional Russian Easter 🙂

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