Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Paskha Russian Cheesecake
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- #64849
Paskha is a Russian cheesecake that is traditionally served during Easter. Paskha has a light and fluffy texture. The cake is dense but not too heavy.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound farmer or ricotta cheese
6 egg yolks
1 1/2 cup sour cream
1 cup sugar
1 cup raisins or dried black currants
1/2 cup all-purpose flour
1/4 teaspoon baking soda
directions
Preheat the oven to 350 degrees F. Grease a cake pan.
Combine the cheese, egg yolks, sour cream, sugar, raisins, flour, and baking soda. Mix well then transfer the cheesecake to the prepared cake pan.
Place the paskha in the oven and bake at 350 degrees F for 40-50 minutes or until a toothpick inserted in the center comes out dry.
Remove the paskha from the oven and let it cool on a wire rack. Chill the paskha cheesecake before serving. Store the cheesecake in the refrigerator in an airtight container.
common recipe questions
What is farmer cheese?
Farmer's cheese is a pressed, fresh/unripened cottage cheese similar to ricotta.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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