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paskha cheesecake formed in a pyramid

Paskha Russian Cheesecake (Творожная Пасха)

This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Farmers Cheese or Tvorog, a Russian Easter dessert.
Course Dessert
Cuisine Russian
Keyword Easter Cheesecake, Paska cheesecake, Paskha


  • Russian Cheesecake Mold


  • 2.2 lbs /1 kg tvorog farmer cheese
  • 7 oz /200g of white chocolate
  • 7 oz /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


  • 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).
  • Push the tvorog 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) 
    pressing tvorog through sieve
  • 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.
    chocolate butter in bowl
  • In a bowl, whisk together the egg yolks, salt and vanilla sugar until it goes white. Add the melted white chocolate mixture and mix in together using a spoon.
    pouring chocolate into paskha
  • 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).
    mixing paskha batter
  • Add the rehydrated raisins/dried fruit, macadamia nuts and stir to combine.
    paskha batter with cranberries
  • 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 inside mold
  • 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.
    pressing mold of paskha with weights