Crustless Easter Cheesecake

Name: Crustless Easter Cheesecake (Paskha)
Prep time: 1 h
Total time: 1 h
Yield: Makes 8 or more servings
Cuisine: Russian
Ingredients: ½ cup golden raisins, optional; 2 tablespoons potato starch or cornstarch; 2 tablespoons potato starch or cornstarch; 1 teaspoon vanilla or almond extract; ½ cup slivered almonds; ¾ cup sugar; 1 pound farmer cheese or full-fat small-curd cottage cheese; 12 tablespoons (1½ sticks) butter; 4 eggs, separated; 1 teaspoon vanilla or almond extract; 1 pound farmer cheese or full-fat small-curd cottage cheese; ½ cup sour cream

Paskha

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Traditionally paskha is not cooked but put in a special pyramid-shaped mold, weighted, and drained in the fridge for a day or so. But given people’s concerns about raw eggs, and since baking is a legitimate alternative, I make a baked version, which is just as good (and actually keeps longer).

Ingredients

12 tablespoons (1½ sticks) butter
¾ cup sugar

Europe
Russia
Dessert
Gluten-free
Vegetarian
Eastern Europe

Method

Preheat the oven to 350°F. Use some of the butter to liberally grease an 8-inch cake pan. Line the bottom with wax paper and butter that too.
Put the remaining butter in a food processor along with all but a tablespoon of the sugar and the farmer chees