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Updated on November 24, 2011


Decorated or left plain Pashka will delight your tastebuds
Decorated or left plain Pashka will delight your tastebuds

Russian Easter Is Not The Same Without Pashka


'Pashka is a word for Easter, served by Russian women to celebrate Easter.'


I remember as a child sitting in the huge hall behind the Russian church, gazing at all the Pashka laid out on display,all shapes and sizes,just waiting to be devoured.

My mother always made it in a flower pot and I too have followed this tradition.

This is my simple version of this dessert.Simple but delicious.If you are a lover of cheesecakes you will just love this recipe.

'Be warned though it is extremely rich'


It is meant to be eaten in small quantities with Russian sweet bread.

'And Most Of All Enjoy'


1kg Cream Cheese (at room temperature)

3/4 Cup Sugar

100g Butter

1tsp Vanilla Essence

1/2 Cup Chopped Blanched Almonds(optional)

3/4 Cup Sultanas

3/4 Cup Cream


A mould to pour the mixture in I love using a new small plastic garden pot as it gives a great shape when set.You can use anything you desire in a similar shape.

You also need some soft clean cloth, cheesecloth is often used,but to make it really simple I simply use a clean tea towel.Run the cloth under cold water til wet then wring out all the water with your hand and use it to line your pot extending up the sides.


1.With electric beaters beat the sugar and butter til well mixed

2.Add the cream cheese and beat til no lumps in the cheese remain.

3.Add vanilla essence

4.Add the cream and beat until it is a nice smooth cheesecake consistency(don't over whip with your enthusiasm)

5.Stir in the nuts and sultanas.

6.Spoon into the prepared mould.There should be enough cloth on top to wrap over the top of your Pashka so it is covered.

7.Put something heavy on the top and throw it in the fridge preferably overnight to set.


On a clean plate simply take the Pashka from its mould removing the cloth,standing it on the plate.

* If desired you can either leave it plain or decorate with extra dried fruit and fruit peel.


© Deb Murray 2009

Traditionally it is served with sweet Russian bread.
Traditionally it is served with sweet Russian bread.

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    • profile image


      6 years ago

      this is really helpful

    • blondepoet profile imageAUTHOR


      8 years ago from australia

      Oh Granny do try it sometime. The sweet succulent taste will drown your tastebuds.

    • Granny's House profile image

      Granny's House 

      8 years ago from Older and Hopefully Wiser Time

      Looks and sounds great. Thanks for taking the time to give us the recipe

    • blondepoet profile imageAUTHOR


      9 years ago from australia

      Hi lovebuglena oh it is too good to eat guaranteed you will love it.

    • lovebuglena profile image

      Lena Kovadlo 

      9 years ago from Staten Island, NY

      Wow! I am originally from Belarus and I have never heard of this dessert. Thanks for sharing. Looks too good to eat. :)


    • blondepoet profile imageAUTHOR


      10 years ago from australia

      Awww C.C you are too.You know here in Down Under they have the best corn chips called C.C's,I eat them all the time.Maybe they come from US, haha I'm not sure.

      Thanks a million Jerilee,It really is yummmmmmmmmmyyy

    • Jerilee Wei profile image

      Jerilee Wei 

      10 years ago from United States

      We're going to have to try this, it sounds delicious. Excellent hub!

    • profile image

      C. C. Riter 

      10 years ago

      I love your writing and have nothig better to do an sometimes I choose one of my fans and go through their hubs. Some have quite a few and I will never be able to read them all. But you're special, you really are. My own little angel you are. ((((XXXX))))

    • blondepoet profile imageAUTHOR


      10 years ago from australia

      C.C I thankyou for taking the time to stop by and read all my hubs,you are such a precious gem, you really are.

    • profile image

      C. C. Riter 

      10 years ago

      This sounds great. thanks, will give it a go. another gem

    • blondepoet profile imageAUTHOR


      10 years ago from australia

      Hi Eric omg piroshkes,mmmmmmmm.I also grew up with them, they were my all-time favourite.I do make them myself but not for a few years now.I love the meat ones the best, followed by the cabbage.Haha I promise I will not share this....

    • Eric Graudins profile image

      Eric Graudins 

      10 years ago from Australia

      My mother used to make this, but not in a garden pot.

      We also make piroshkes (bacon rolls) for special occasions :-)

      You probably know about them too. And if you share THAT recipe on Hubpages, I'll have you charged with Treason :-)

    • blondepoet profile imageAUTHOR


      10 years ago from australia

      Thanks Lgali most of my relatives make it the more complicated way but I don't see anyone complain when I serve this one.

    • blondepoet profile imageAUTHOR


      10 years ago from australia

      Thanks magic bus I can eat this all year round but I would end up in a very round shape if I did

    • Lgali profile image


      10 years ago

      nice recipe easy to make

    • Magic Bus profile image

      Magic Bus 

      10 years ago from Norfolk, UK


    • blondepoet profile imageAUTHOR


      10 years ago from australia

      Thanks,my mouth waters at the thought of it.Damn I have a sweet tooth lol.

    • St.James profile image


      10 years ago from Lurking Around Florida

      Wonderful! Thank you for sharing such a treat.


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