Traditionally paskha is not cooked but put in a special pyramid-shaped mold, weighted, and drained in the fridge for a day or so. But given people’s concerns about raw eggs, and since baking is a legitimate alternative, I make a baked version, which is just as good (and actually keeps longer).

　　

Ingredients

makes 8 or more servings

　　12 tablespoons (1 1/2 sticks) butter

　　3/4 cup sugar

　　1 pound farmer cheese or full-fat small-curd cottage cheese

　　1/2 cup sour cream

　　4 eggs, separated

　　1 teaspoon vanilla or almond extract

　　2 tablespoons potato starch or cornstarch

　　1/2 cup golden raisins, optional

　　1/2 cup slivered almonds

　　

Step 1

Preheat the oven to 350°F. Use some of the butter to liberally grease an 8-inch cake pan. Line the bottom with wax paper and butter that too.

　　

Step 2

Put the remaining butter in a food processor along with all but a tablespoon of the sugar and the farmer cheese and sour cream; process until very, very smooth; there should be no lumps at all. Add the egg yolks, vanilla, and potato starch and once again process until very smooth.

　　

Step 3

Whisk the egg whites until foamy, then add the remaining sugar; continue to whisk until they hold soft peaks. Fold in the cheese mixture, along with the raisins if you’re using them. Pour into the cake pan and bake for 45 to 50 minutes, or until just firm.

　　

Step 4

Cool, then unmold. Toast the almonds in a small dry skillet over medium heat, shaking the pan frequently until they color slightly. Press the almonds into the top of the paskha, chill, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.