Russian Easter Cheese (Pashka)

From Inge Kramarz’s The Balkan Cookbook comes this Russian import into the Balkans, pashka, or sweet Easter cheese. This is the uncooked version of the dish which is simply made. There is also a fascinating cooked version with stands high in a special type of mold with embossed Catholic symbols. This dish is essential a cheesecake without the cake. Rich, decadent, an excellent accompaniment to cakes, fresh fruit, breads, etc.


2 lbs cottage cheese
1 cup butter
4 egg yolks
1 cup sugar
1/4 cup candied fruit


  1. Drain the cottage cheese overnight.
  2. Place cheese in a food processor, add egg yolks, sugar, and butter and blend until smooth.
  3. Mix in candied fruit.
  4. Pour into serving dish and decorate as desired.