Go Back
A whole Romanian Pască with a dough cross on top, golden-brown crust, and creamy cheese filling

Traditional Romanian Pască (Easter Cheese Cake)

A symbolic Easter dessert featuring a tender pastry crust and arich, creamy farmer's cheese filling with raisins and citrus zest.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Dessert, Festive Baking
Cuisine: Romanian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry Crust:
  • 4 cups (500g) All-purpose flour
  • ¾ cup (150g) Sugar
  • ¾ cup (150g) Cold butter (cubed)
  • 2 Large eggs
  • 1 tbsp Sour cream
  • 1 tbsp Vanilla sugar (or 1 tsp vanilla extract)
  • ½ tsp Baking powder
  • 1 Organic lemon (zested)
  • Pinch of salt
For the Cheese Filling:
  • 2.2 lbs (1kg) Farmer's cheese (fresh cow's cheese,well-drained)
  • 1 cup (200g) Sugar
  • 6 Large eggs (separated)
  • ½ cup (100g) Heavy sour cream (min. 20% fat)
  • ½ cup (100g) Golden raisins (soaked in warm water or rum)
  • 3 tbsp Semolina (for texture)
  • 1 tsp Vanilla extract
  • 1 Organic orange (zested)
  • Pinch of salt

Equipment

  • Springform pan (10-11 inch / 26-28 cm diameter)
  • Large mixing bowls
  • Stand mixer or hand mixer
  • Fine-mesh strainer (for draining the cheese)
  • Rolling pin
  • Pastry brush

Method
 

Step 1: Preparing the Pastry Dough
  1. 1. Mix Dry Ingredients: In a large bowl, combine flour, sugar, vanilla sugar, baking powder, and salt.
    2. Incorporate Butter: Add the cold cubed butter and work it into the flour with your fingertips until the mixture resembles coarse sand.
    3.Bind: Add the eggs, sour cream, and lemon zest. Knead briefly until a smooth dough forms. Do not overwork it—it should remain tender.
    C4. hill: Wrap in plastic wrap and refrigerate for 30 minutes.
Step 2: Preparing the Creamy Filling
  1. 5. Smooth the Cheese: Pass the farmer's cheese through afine sieve or use a blender for a velvety texture.
    6. Creaming:In a large bowl, whisk the cheese with sugar until dissolved. Add theegg yolks one by one, then stir in the sour cream, vanilla, orangezest, and salt.
    7. Whisk Whites: In a separate bowl, beat theegg whites until stiff peaks form. Gently fold them into the cheesemixture.
    8. Final Additions: Fold in the semolina and thedrained raisins.
Step 3: Assembly and Baking
  1. 9. Preheat: Set oven to 350°F (180°C). Line yourspringform pan with parchment paper.
    10. Base: Take 2/3 of thedough and roll it into a circle slightly larger than the pan. Linethe bottom and sides (about 2 inches up). Prick the base with a fork.
    11. Fill: Pour the cheese mixture into the crust.
    12. TheSymbol: Use the remaining dough to roll two long strips. Placethem in a cross shape over the filling. Brush the top with a bit ofegg wash.
    13. Bake: Bake at 350°F (180°C) for 15 minutes,then reduce to 320°F (160°C) and bake for another 35–45minutes until the filling is set and the crust is golden.
Step 4: Cooling
  1. 14. Chill: Let it cool completely in the pan. Refrigeratefor at least 2 hours before slicing to allow the cheese to setperfectly.

Notes

Notes & FAQ

  • Why did my Pască crack? Usually, it's due to high oven temperatures or opening the door too often. Stick to the temperature guide for a smooth top.
  • Variations: You can make a Crustless Pască by adding 3 tbsp of flour to the filling, or a Chocolate Pască by folding 100g of melted dark chocolate into the cheese.
  • Pro Tip: Pască tastes even better the next day after the flavors have melded in the fridge.