Baked Homemade Cheesecake for Easter Paskha

➡️ Looking for easy homemade cheesecake recipes in 2023? On this page, you’ll find out how to make Easter cheesecake with raisins called paskha in 27 steps at home.

➡️ My baked cheesecake recipe helps you bake a homemade cake with simple and tasty ingredients like Italian ricotta cheese or cottage cheese and raisins.

➡️ Learn how to make homemade cheesecake for Easter with raisins from scratch using a yummy and easy homemade paskha recipe!

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How to Make Homemade Cheesecake Paskha from Scratch

What ingredients do you need to make a homemade cheesecake with raisins?

Cottage Cheese

1) 500 g/17.5 oz + 50 g/1.75 oz of cake flour
2) 10 g/0.35 oz of dried yeast
3) 100 ml/3.5 fl oz of milk
4) 1 tbsp + 85 g/3 oz + 200 g/7 oz of granulated sugar
5) 2 tbsp + 100 ml/3.5 fl oz of sunflower oil
6) grated zest from a lemon
7) 2 + 2 + 1 eggs, separated into yolks and whites
8) 100 g/3.5 oz of golden raisins
9) 3 tbsp of dark rum or 3 tbsp of water + 1 tsp of rum essence
10) 700 g/25 oz of sweet cow cheese (DRY ricotta cheese, cottage cheese, or another similar drier sweet cheese type)
11) 1 tbsp of vanilla extract
12) 200 g/7 oz of sour cream (12% fat)
13) 50 g/1.75 oz + 2 tbsp of semolina

How to make homemade cheesecake with raisins from scratch?

Baked Homemade Cheesecake for Easter Paskha

1) sift 500 g/17.5 oz of flour and place it into a bowl
2) warm a bit of milk up to be just lukewarm, add over it dried yeast, 1 spoon of flour, 1 spoon of sugar, and 2 spoons of oil, then combine ingredients well by hand
3) add grated lemon zest, mix again, then cover the dish, placed it in a lukewarm place, and wait for the yeast to activate
4) place raisins into a bowl and pour over them dark rum or water with rum essence, mix and wait to soften the raisins
5) place 85 g / 3 oz of sugar into a bowl, add 2 egg yolks and stir energetically by hand until the sugar is dissolved completely
6) pour the yolk and sugar mixture into the flour bowl
7) pour 100 ml/3.5 fl oz of oil into the flour bowl, then add milk and mix by hand to combine ingredients very well
8) yeast dough is ready when it’s elastic and no longer sticky, at that moment cover it and wait for about 1 hour to leaven and double its volume
9) meanwhile, place fresh sweet cheese into a bowl
10) add over cheese 2 egg yolks, 200 g/7 oz of sugar, 1 tbsp of vanilla extract, and sour cream, then stir ingredients by hand to combine very well
11) squeeze raisins if necessary to remove excess liquid, then place them into the cheese bowl
12) add 50 g/1.75 oz of flour and 50 g/1.75 oz of semolina over cheese, then mix ingredients thoroughly by hand
13) after leavening, place yeast dough on a floured worktop and divide it into two equal parts
14) spread a dough piece into a sheet a bit larger than the baking mold size, then place it inside to coat the bottom and partly its edge
15) cut about 1/3 of the second dough piece, place it aside, then spread the 2/3 dough piece into a sheet
16) place the second dough sheet into the mold so that it coats 2/3 of the inner edge and 1/3 of the outer edge
17) merge the two dough sheets inside the mold by pressing them gently with your fingers
18) place egg whites into a bowl, add a pinch of salt and whisk them until hard
19) add egg white to the cheese bowl and mix ingredients gently by hand until smooth
20) sprinkle 2 spoons of semolina all over the dough from the mold
21) pour the cheese mixture into the mold
22) divide the remaining dough into two parts and roll them to get strips like cords
23) place them on the cake top into a cross shape, press them gently to fasten them to the cheese, then bend the dough from the edge inwards to get a border inside the mold
24) break the last egg, beat it up with a fork, then brush the dough from the cake top
25) place the mold into the preheated oven at 180 C/360 F and bake the cake until golden on top (about 50-70 minutes)
26) take the mold out from the oven and wait until the cheesecake is completely cold
27) take the Easter cheesecake with raisins out from the mold and slice it up as desired

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PRO Tips For The Baked Homemade Cheesecake Recipe

➡️ Homemade cheesecake is one of my favorite cake recipes. There are lots of cheesecake recipes and each country has a specific recipe.

➡️ Paskha, as the cheesecake is named, is present on the Easter table in almost all of Eastern Europe. In all Orthodox countries, this special Easter cheesecake recipe is prepared with sweet cow cheese. However, it can be made with other sweet cheese types such as ricotta cheese, cottage cheese, and so on.

➡️ The shared video recipe on this page is an Easter paskha recipe from Romania. In this country, traditions are kept pretty well, so all housewives make baked cheesecake for the dessert served after Easter lunch.

➡️ Of course, there are more Romanian paskha recipes but this baked cheesecake with raisins is among my preferred homemade cheesecake recipes.

➡️ Enjoy making homemade cheesecake from scratch! For additional info, read more about cheesecake types here!

FAQs about Paskha Cheesecake

What is Paskha Cheesecake?

Paskha Cheesecake is a traditional Russian dessert commonly enjoyed during the Easter season. It is a rich and creamy cheesecake made with a combination of cream cheese, cottage cheese, butter, eggs, and sugar. Paskha Cheesecake is often flavored with vanilla, lemon zest, and sometimes includes dried fruits or nuts.

Is Paskha Cheesecake the same as regular cheesecake?

While Paskha Cheesecake is a type of cheesecake, it has some distinct differences from traditional cheesecake. Paskha Cheesecake typically includes cottage cheese in addition to cream cheese, giving it a unique texture and flavor. It is also traditionally shaped into a pyramid or cylindrical form and often adorned with religious symbols.

What is the significance of Paskha Cheesecake?

Paskha Cheesecake holds religious significance in Russian Orthodox tradition. It is a symbolic dessert enjoyed during Easter, representing the resurrection of Jesus Christ. The pyramid or cylindrical shape of Paskha Cheesecake symbolizes the tomb of Christ, while the ingredients used, such as cheese and eggs, symbolize new life and the joy of the resurrection.

Can I make Paskha Cheesecake without cottage cheese?

While cottage cheese is a traditional ingredient in Paskha Cheesecake, you can make variations of the dessert without it. Some modern recipes use only cream cheese or a combination of cream cheese and ricotta cheese as a substitute. These variations will result in a slightly different texture and flavor but can still be delicious.

How is Paskha Cheesecake served?

Paskha Cheesecake is traditionally served alongside other Easter foods, such as kulich (a Russian Easter bread) and colored eggs. It is often molded into a pyramid or cylindrical shape and placed on a plate decorated with religious symbols. The cheesecake is typically sliced and enjoyed as a sweet treat during Easter celebrations.

Can I customize Paskha Cheesecake with additional ingredients?

Yes, you can customize Paskha Cheesecake with additional ingredients to suit your taste preferences. Traditional additions include dried fruits like raisins, currants, or candied citrus peel. Chopped nuts, such as almonds or walnuts, can also be incorporated. However, it is important to respect the traditional symbolism and significance of the dessert when adding ingredients.

Can I make a no-bake version of Paskha Cheesecake?

Yes, you can make a no-bake version of Paskha Cheesecake. Instead of baking the cheesecake in the oven, you can prepare a refrigerated or frozen version. These recipes typically use gelatin or other stabilizers to set the cheesecake without baking. They can be a convenient and delicious alternative, especially during warmer weather.

Can I freeze Paskha Cheesecake?

Yes, Paskha Cheesecake can be frozen for later enjoyment. Wrap the cheesecake tightly in plastic wrap or place it in an airtight container before freezing. When ready to serve, thaw the cheesecake in the refrigerator overnight. Note that freezing and thawing may slightly affect the texture, but the flavor should remain intact.

How long does Paskha Cheesecake stay fresh?

Paskha Cheesecake can stay fresh for about 3-4 days when stored in the refrigerator. Ensure that it is tightly covered or placed in an airtight container to prevent it from drying out or absorbing odors from other foods in the refrigerator.

Can I make a smaller portion of Paskha Cheesecake?

Yes, you can adjust the recipe to make a smaller portion of Paskha Cheesecake. Simply reduce the quantities of the ingredients accordingly. Keep in mind that the baking time may need to be adjusted as well since a smaller cheesecake will likely require less time in the oven.

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