This Easter bread cheesecake is a traditional Romanian cake that combines the fragrant sweet bread & soft cheesecake filling that satisfies your palate and feeds a crowd.
Romanian Pasca requires a bit of effort to make, but with my step-by-step instructions below, it'll be a piece of cake. Literally. 🙂
Hello, cheesecake! 😍 I've never seen this sweet bread and cheesecake combination before, but I had to add it to my cheesecake collection. It is crazy scrumptious!
What is Pasca?
Pasca is of Latin origin and is a feminine form of Pasco, meaning Easter. In Romania, Christian symbolism is associated with features of pasca bread.
The inside of the pasca can be a swirl of yellow and white that is said to represent the resurrection of Jesus, while the white represents the Holy Spirit.
This festive Easter dessert is made up of panettone-like braided soft bread and cheesecake center. Raisins are typically included in the cheesecake layer, but my family doesn't like them, so I left them out.
Inspired by so many pasca recipes, I made a few small changes. I couldn't decide between ricotta and cream cheese for the filling, so I used both.
It yields a wonderful texture that complements the rustic look of the cake. I really like that it doesn't look perfectly smooth.
The bread likes high heat and low cheesecakes, so it's hard to get a perfect balance. Cracking and sinking of the cheesecake filling are bound to happen. It doesn't taste less delicious, though.
Ingredients you'll need:
For the dough
- All-purpose flour: You can use bread flour, but you'll get more gluten formation, or choose gluten-free flour and add a protein substitute like xanthan gum to replace gluten.
- Instant Dry Yeast: You can use any yeast you have on hand. Active dry yeast doesn't need to be activated. However, it is always a good idea to ensure it is still alive before adding all the other ingredients.
- Butter: I always use unsalted and encourage you to do so in this recipe. If you use salted butter, half the amount of salt needed.
- Milk: I used full-fat, but 2% fat works fine too.
- Eggs: I recommend large.
- Sugar: You can use a 1:1 measure sugar substitute.
- Zest: A zest of one lemon and orange gives this bread a wonderful aroma!
- Vanilla extract: You can also use vanilla paste.
- Salt: A little bit of salt enhances the flavor of the other ingredients.
For the cheesecake filling:
- Cheese: Ricotta and cream cheese. You can use low-fat if you have to. If you want the full flavor benefit of this traditional cake, I suggest a good quality full-fat cheese.
- Sugar: The cake is not overly sweet, but you can still adjust the amount of sugar or use a 1:1 sugar substitute.
- Eggs: Large
- Vanilla extract: Just like in bread, you can use vanilla paste.
How to make Romanian Easter bread
1. Activate the yeast
Add the yeast, sugar, and warm milk to a bowl of a stand mixer fitted with a dough hook attachment. Let it proof and raise.
2. Make the dough
- Meanwhile, measure out the remaining ingredients for the bread. Mix them into the yeast mixture, starting with 4 cups of flour and adding more if necessary. The dough should be soft and only slightly sticky. The amount depends on the flour and air humidity.
- Let knead until smooth, about 10 minutes. Alternatively, knead the dough by hand. Lightly oil the dough, cover with plastic wrap, and let rise until doubled in volume, about 1-2 hours.
- Divide the dough into halves. Press one half onto the bottom of a 10-inch greased springform pan.
- Divide the other half into three even pieces. Form each piece into a thin rope about 32 inches long. Braid the pieces together and loop them around the edge of the pan. Cut off excess dough and pinch the ends together to seal. Use the extra dough to form a cross and place it on top of the filling (optional).
- Let rise for about 20 minutes.
3. Make the filling
Beat the ricotta, cream cheese, and sugar with an electric mixer until smooth. Mix in the eggs and vanilla.
4. Assemble the pasca
- Press down the center of the dough flat. Brush the braid with egg wash. Pour the cheesecake filling in the middle of the braided circle.
- Bake for 15 minutes, then lower the oven temperature to 325 degrees Fahrenheit and bake for 40-45 more minutes or until the crust is a deep brown. Turn off the heat and let cool in the oven without opening the door for 1 hour.
- Remove from the oven and let cool completely. Just before serving, brush the braid with honey glaze.
More Easter Desserts to try:
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Recipe:
Romanian Easter Bread Cheesecake - Pasca
Ingredients
Sweet bread dough
- 1 package instant dry yeast, 2 teaspoons
- ⅓ cup sugar
- 1 cup warm milk
- 2 eggs, lightly beaten
- 3 tablespoons butter, softened
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon and 1 orange
- 4 - 4 ½ cups all-purpose flour
Cheesecake filling
- 1 cup ricotta
- 4 ounces cream cheese, ½ package
- ⅓ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
Egg wash
- 1 egg
- 1 teaspoon milk
Glaze
- 2 tablespoons honey
- 1 teaspoon milk
Instructions
Sweet bread dough
- In a bowl of a stand mixer fitted with dough hook attachment, add the yeast, sugar, and warm milk. Let it proof and raise.
- Meanwhile, measure out the remaining ingredients for the bread. Mix them into the yeast mixture starting with 4 cups of flour and then adding more if necessary. The dough should be soft and only slightly sticky. The amount depends on the flour and air humidity.
- Let knead until smooth, about 10 minutes. Alternatively, knead the dough by hand. Lightly oil the dough, cover with plastic wrap and let rise until doubled in volume, about 1-2 hours.
- Divide the dough into halves. Press one half onto the bottom of a 10-inch greased springform pan.
- Divide the other half into three even pieces. Form each piece into a thin rope, about 32-inch long. Braid the pieces together and loop around the edge of the pan. Cut off excess dough and pinch the ends together to seal. Use the extra dough to form a cross and place it on top of the filling (optional).
- Let rise for about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
Cheesecake filling
- With an electric mixer, beat the ricotta, cream cheese, and sugar until smooth. Mix in the eggs and vanilla.
Assemble
- Press down the center of the dough flat. Brush the braid with egg wash. Pour the cheesecake filling in the middle of the braided circle.
- Bake for 15 minutes, then lower the oven temperature to 325 degrees Fahrenheit and bake for 40-45 more minutes or until the crust is a deep brown. Turn off the heat and let cool in the oven without opening the door for 1 hour.
- Remove from the oven and let cool completely. Just before serving, brush the braid with honey glaze.
Notes
- Add ½ cup raisins to the cheesecake filling (soak them in rum to soften).
- For a quick dough rise, place the bowl into a larger bowl filled halfway with hot water.
- Use just one kind of cheese for the filling - 12 oz. (1 ½ cup) of ricotta, cream cheese or farmers cheese.
Ton says
Do you store this in the fridge?
Jas says
Yes, because of the cheesecake filling. It'll stay fresh for up to 5 days.