Baked Cottage Cheese Easter Paska in the Oven
Very tender, melts in the mouth, perfect for the festive table! Baked cottage cheese Easter paska is an unusual dessert for Easter. It is something between a casserole and a cheesecake, holds its shape well when sliced, and smells deliciously of vanilla. Such a paska will wonderfully diversify your menu.
Updated : 03 September, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Curd
100 grams
Sour cream
80 grams
Butter
3
Eggs
100 grams
Sugar
2 tablespoon
Cornstarch
50 grams
Raisins
to taste
Vanillin
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
All dairy ingredients should be full-fat: cottage cheese at least 9%, sour cream 20%. With these ingredients, paska will taste better. Choose high-quality natural cottage cheese, sour cream, and butter. Take them out of the fridge in advance so they warm up, and the butter becomes soft.
Step 2
In a deep bowl, combine cottage cheese, sour cream, softened butter, and cornstarch. Blend with an immersion blender until completely smooth. This is one of the main secrets of a delicious paska. If you don’t have a blender, press the cottage cheese through a sieve.
Step 3
In another bowl, crack the eggs. Begin whisking them at low mixer speed. Gradually add sugar in portions, beating well after each addition. Also add vanilla and a pinch of salt to balance the taste. Beat until the eggs turn pale and fluffy.
Step 4
Gently combine the cottage cheese mixture with the egg mixture. To keep it airy, stir carefully from bottom to top. Add the beaten eggs in portions, mixing after each addition. The final paska mixture should be smooth and homogeneous.
Step 5
Wash raisins thoroughly and pat dry with paper towels. Add them to the mixture. You may also add dried apricots, candied fruits, chocolate chips, or nuts. Mix well.
Step 6
Prepare a baking pan. For this quantity, use a small-diameter pan, about 16-18 cm (6.3-7 in). I used a 17 cm (6.7 in) springform ring. Line the inside with parchment paper and wrap the outside with several layers of foil - the paska will bake in a water bath. Pour the mixture into the pan and smooth the top.
Step 7
Place the pan into a deep baking tray (I used a glass baking dish). Pour boiling water into the tray until it reaches halfway up the pan.
Step 8
Preheat the oven to 160°C (320°F), top-bottom heating, no convection. Place the tray in the oven and bake for 1.5-2 hours. The exact time depends on your oven. The top should turn golden, and a toothpick inserted in the center should come out dry. When ready, turn off the oven and leave the paska inside for 4 hours. Then remove the tray from the oven and refrigerate the paska for at least 4 hours.
Step 9
Remove the cooled paska from the pan and serve. Enjoy your meal!