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Cakes, Pastries & Pies >  Desserts >  Tea Time >  Russia >  Pashka >

 

Pashka

Cheesecake

• 2 (8 oz.) pkgs. cream cheese, softened

• 1 (8 oz.) container cottage cheese

• 1 (8 oz.) container sour cream

• 1/4 C butter, melted

• 1 C white sugar

• 1/4 tsp. lemon extract

• 1 tsp. vanilla extract

• 1/2 C blanched almonds, finely chopped

• 1/2 C currants

In a medium bowl, blend the cream cheese, cottage cheese, sour cream and butter. Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants. Transfer mixture to a shallow medium dish, and cover with a cloth. Chill in the refrigerator for up to eight hours or overnight before serving.

 

*Recipe source: Jackie Fett.

 

Related Links:

• Food Fare Articles: Tea Time

• Food Fare Culinary Collection: Russian Kitchen

• Food Fare Culinary Collection: Tea Time

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