Frozen Easter Pashka With Cherry Sauce

Make on Fresco
Serves 10 Prep Time 20 minutes   Cook Time 20 minutes   Rated:

Well it is that time of year again…later than usual this year, but strangely here sooner than ever! Easter Bunny's will be hopping all over the place I'm told in a few weeks. This recipe is a traditional Russian Easter cheesecake, and although rich, is very more-ish. It should be made well in advance of needing it as it needs time for the flavours to develop. NOrmally this is a drained cheesecake, pressed even into a mould with tiny holes in it so that all the liquid will drain away leaving you with a creamy cheesecake texture, but I am too impatient for that and I froze it instead, even though I have done the drained version before. This is EASIER! You should defrost it in the fridge, make the sauce on the day you will serve it and well...Hoppy Easter!

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Need

Do

1  

Place the vanilla bean into a cold oven set to 200°C and roast it for 10 minutes exactly. Remove from the oven and cool.

2  

Place vanilla bean and sugar into the Thermomix bowl and mill 10 sec/speed 8.

3  

Add milk and yolks and cook 8 min/80ºC/speed 4.

4  

Pour into separate bowl and cool this custard completely.

5  

Meanwhile, combine the kirsch with craisins in glass bowl, cover and set aside for 30 minutes.

6  

In clean and dry Thermomix bowl, place chocolate and pistachios and chop 2 sec/speed 6. Set aside.

7  

Place ricotta, crème fraîche/sour cream and cold custard into Thermomix bowl and blend 30 sec/speed 7. Scrape down sides of bowl if necessary. Turn dial down to speed 3 and add melted butter through hole in lid, allowing 1 minute to incorporate.

8  

Add craisins with kirsch and chopped chocolate and nuts. Mix 2 sec/speed 5 until just blended.

9  

Pour mixture into moulds of choice and place into the freezer overnight or until solid.

10  

To make Cherry Sauce: place all ingredients except the cherries into Thermomix bowl and cook 4 min/80ºC/speed 4.

11  

Cook 8 min/90ºC/speed 4 until sauce thickens.

12  

Add drained cherries and mix just to warm through.

More

Turn pashkas out onto serving platter and drizzle with sauce and cherries. I suggest defrosting them in the fridge until a fork or spoon will cut through them easily before serving.

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