So… I decided to try Pascha. It’s a Polish no-bake cheesecake usually made for Easter. My family never made it; we were more cheesecake type of family.
The recipe calls for a special mold, but come on, I’m not buying one just for a dessert I might never make again 🙈 So I got creative!
I used a plastic flower pot instead 😂 You can also use a sieve. It’s just leaning into that good old Polish practicality.
And you know what? It worked perfectly! Look at that shape! And Pascha is rich, creamy, full of dried fruit, nuts, and candied orange peel. It is so good.
Pascha – non-bake cheesecake dessert
Rich, sweet, melting in your mouth dessert
Ingredients
- 382 g twaróg (farmer’s cheese)
- 3 egg yolks
- 75 g butter
- 6 Tbsp heavy cream
- 95 g icing sugar
- 1 tsp vanilla extract
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 3 Tbsp candied orange peel
Directions
- All ingredients should be at room temperature.
- In a bowl, beat the egg yolks with icing sugar until light and fluffy. Keep mixing while slowly adding the heavy cream. Then pour everything into a small pot and warm it up over medium heat, stirring all the time. You want it to thicken slightly, around 80°C / 176°F, but don’t let it boil. Take it off the heat.
- Add the butter, farmer’s cheese, and vanilla extract, and mix until it’s smooth and creamy.
- Then stir in raisins, candied orange peel, nuts, or whatever mix-ins you like.
- Line your mold with cheesecloth. I’m using a clean flower pot, but a sieve or any form with holes will work. Place the mold in a larger bowl to catch any liquid. Spoon in the cheese mixture, press it down gently, cover with the cheesecloth, place a small plate on top, and weigh it down a bit. Let it rest in the fridge overnight so it can set and drain properly.
- The next day, take it out carefully, unwrap it, and decorate it however you like. Slivered almonds, dried fruit. Keep it in the fridge and enjoy your creamy, no-bake Polish pascha!
Recipe adopted from Moje Wypieki
Magda's Cauldron 
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