Rich Cheesecake Dessert (Pashka)
A simplified variation of the traditional Russian dessert served at Easter. We loved garnishing it with fresh berries and garden picked violas.
YOU WILL NEED
- 100 g glacé cherries, chopped
- ½ cup (125 ml) Van der Hum or sherry or black tea
- 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
- ¾ cup (180 ml) cold tap water
- 250 g medium fat cream cheese
- 1 cup (250 ml) fresh cream
- ½ cup (125 ml) flaked almonds, lightly toasted
- 1 T (15 ml) grated lemon rind
- violas or other edible flowers
Spray a 1 litre mould very well with non-stick spray. Alternatively use an empty 1 litre yoghurt container.
Microwave the cherries in the liquor, sherry or black tea for ± 30 seconds and allow to stand while preparing the rest of the ingredients.
Sprinkle the Cheesecake Mix over the water and beat until well blended with an electric beater. Add cream cheese and beat again until smooth. Using the same beaters, whip the fresh cream in a separate bowl until firm and fold gently into the cheesecake mixture using a spatula or metal spoon.
Fold in the soaked fruit (and any remaining soaking liquid), almonds and lemon rind.
Spoon the mixture into the prepared mould.
Turn out on a round platter, garnish with berries and edible flowers.
Toast with vodka!