This cheesecake-in-a-pot is a traditional Easter dish in Russia.
Recipe: Fresh Strawberry Pashka
2 (8-ounce) packages cream cheese, softened
2 cups (8 ounces) dry curd cottage cheese
1 cup (2 sticks) butter, softened
3 egg yolks
2 cups powdered sugar
1 (1/4-ounce) envelope unflavored gelatin, softened in 2 tablespoonscold water
2 teaspoons vanilla extract
1 cup whipping cream, whipped
1 cup sliced almonds
1 pint fresh strawberries, washed, hulled and drained
1 (2-quart) clay flowerpot, about 6-inches across top, washedwell and thoroughly dried
- Beat together cream cheese, cottage cheeseand butter in large bowl until creamy. Add egg yolks. Graduallybeat in sugar.
- Place gelatin over hot water to dissolve.Blend into cheese mixture. Fold in vanilla extract, whipped creamand almonds.
- Slice strawberries and carefully foldinto cheese mixture.
- Line flowerpot with cheesecloth wrungout in cold water.
- Spoon cheese mixture into pot, fillingto brim. Cover and refrigerate overnight.
- To unmold, place dessert plate over pot,inverting quickly. Gently lift off pot, pulling cheesecloth ifnecessary. Remove cheesecloth.
- Garnish with gumdrops or fresh strawberriesand almonds.
- The pashka may be stored in the pot inthe refrigerator up to 5 days.Makes 12 servings.Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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