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.
Amy says
This looks ah-ma-zing. I'm pretty sure this is going to go on my Easter menu. I'm also pretty sure I could eat the entire thing by myself, but alas, I'll have to share with my family. 😉 Thanks so much for sharing at Sweet Inspiration! I can't wait to try it.
Jas says
Thanks, Amy! I'm not happy about sharing it with my family either, lol. It's just so soft, creamy, fragrant, and perfect with a cup of coffee or tea. 🙂
Debbee says
Pinned this for next Easter! Looks delicious.
Jas says
Thank you, Debbee!
Miz Helen says
Your Easter Bread Cheesecake looks amazing! Hope you had a wonderful weekend and thanks so much for sharing your special post with us at Full Plate Thursday! Have a great week and come back soon!
Miz Helen
Jas says
Many thanks, Miz Helen!
Abbey says
Hey Jas! This sounds so great! And I love the little egg decorating along the bread braid! What a neat idea this whole dish is!
Thanks for sharing with Fiesta Friday! 🙂
Aileen Stewart says
What a fun looking bake!
Jas says
Thank you, Aileen! Happy Easter!
Jann Olson says
I love cheese Danish, so I am sure I would love this! Thanks for sharing with SYC.
hugs,
Jann
Jas says
You know, that's exactly how it tastes, now that you've mentioned it. Thanks for stopping in, Jann!
Akaleistar says
That looks delicious 🙂
Jas says
Thanks! 🙂
Laura Sampson says
Making this for my husband--he celebrates Eastern Easter so it's next week!
Jas says
Hope he likes it! Happy Easter to you and him 🙂
Angie | Fiesta Friday says
GASP!! Seriously, I'm speechless!! That's the coolest thing ever!!
Jas says
Awe, thank you! So happy you like it.
frugal hausfrau says
I am in love with this Easter Break Cheesecake! All I can say is WOW! I like that the center is rustic - and fits the bread. Besides, you know the cheesecake isn't going to be perfectly homogenous throughout - I think that's a great thing! Each bite will be a fit different.
Mollie
Jas says
Thank you, Mollie! I agree with you - cheesecake is never perfect but that's ok with me. Its taste makes up for it. 🙂 Happy Easter!
Ellen says
What a gorgeous addition to an Easter table.
Jas says
It's remarkable, isn't it? Thanks, Ellen!
Chas says
Looks delicious! Thanks for sharing on To Grandma's House We Go!
Jas says
Thank you. 🙂
Sandra L Garth says
Wow, Jas this looks amazing and it's definitely one to share! Thank you for sharing with us this week at Celebrate Your Story, have a great week and a Happy Easter.
Jas says
Thank you much, Sandra! It was delicious 🙂
Caroline says
This looks beautiful and a delicious combination. I love discovering all the traditional Easter dishes.
Jas says
Me too, Caroline. Thank you!
Colleen - Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice says
Bread and cheesecake together...bring on the yummy carbs!!!
Jas says
Haha, yummy-yes, healthy-no. Oh, well! 😀
Selina says
This is so beautiful! Love it! Thanks for sharing!
Jas says
Thank you, Selina!
Wendy says
That is damn impressive Jas...this post needs to be entered into a contest.
Jas says
Awe, thank you, Wendy! Know of any? LOL
Marissa says
Jas, this looks amazing! I think we could fill our Easter table using only your recipes and be great 🙂
Jas says
Dear Marissa, thank you! Means a lot. XOXO
Jolene says
This is just a "wow" dessert! Almost too pretty to eat.
Jas says
Almost...gone already, lol.
Karen says
That looks incredible. As a bread baking lover, I'm so impressed. Your cake is perfection.
Jas says
Thanks so much, Karen! I'm really glad you like it 😀