Pashka Recipe

How to make it

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• Beat cream cheese in a mixing bowl with a wooden spoon or blend at low speed.
• Add butter and continue beating.
• When well blended add sugar then egg yolks one at a time.
• Add vanilla and fold in almonds.
• Wash and dry the inside of a pashka mold or a new clay flowerpot with drain holes in bottom.
• Line pot with a double thickness of cheesecloth wrung out in cold water.
• Spoon cheese mixture into pot to the brim.
• Cover with plastic wrap and refrigerate several hours or overnight on a plate.
• To unmold trim around and discard top of the cheesecloth.
• Invert a dessert plate over opening of flowerpot and quickly turn the whole thing upside down.
• Place on table and gently lift off pot tugging at the cheesecloth lining if necessary.
• When pot is clear gently remove cheesecloth.
• Garnish base and top of the pashka with whole strawberries and strawberry halves.
• Serve with additional crushed sweetened strawberries as a sauce.
• You may add some brandy or liqueur to the sauce if you wish.