Russian Pashka

This festive cheesecake-in-a-pot is a traditional Russian holiday dessert served for Easter.

Recipe Ingredients:

4 (8-ounce) packages Neufchatel cheese
1/2 pound sweet butter (unsalted)
6 large egg yolks
1 1/2 cups granulated sugar - divided use
1 teaspoon vanilla extract
1 grated lemon rind
1 cup seedless raisins
1/2 cup slivered almonds
Candied fruit for garnish

Cooking Directions:

1. Scrub well a 6-inch flowerpot (or you can use a 2 quart mold) thoroughly with a brush, soap and water to remove any dirt. Bake the clean flowerpot at 300°F (150°C) for one hour to dry. Cool completely before filling.
2. Let all ingredients stand at room temperature. Then, blend Neufchatel cheese with butter.
3. Beat egg yolks together with 1/2 cup of the sugar until light and lemon colored.
4. Combine the yolk mixture with the cheese mixture. Add to this the remaining sugar and vanilla. Blend until perfectly smooth. Add lemon rind, raisins, and almonds, stirring well to combine.
5. Spoon mixture into the flowerpot, first lining it with a double layer of cheesecloth. This helps in unmolding and gives the traditional-looking textured surface.
6. Chill well in refrigerator. Unmold and decorate top with candied fruit.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.