Easter Bread Cheesecake – Pasca

Romanian Easter Bread Cheesecake - Pasca | All that's Jas

This Easter bread cheesecake is a traditional Romanian cake that combines the fragrant sweet bread & soft cheesecake filling that satisfies your palate & feeds a crowd.

 

Celebrate Easter with this traditional Romanian cake that combines the fragrant sweet bread and soft cheesecake filling, satisfies your palate, and feeds a crowd.

Celebrate Easter with this traditional Romanian cake that combines the fragrant sweet bread and soft cheesecake filling, satisfies your palate, and feeds a crowd. It requires a bit of effort to make but with my step by step instructions below, it’ll be a piece of cake. Literally. 🙂

 

I first saw this Easter bread cheesecake over at Delicious Romania and fell in love with it. 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!

 

Alina is expert in Romanian cuisine and she adds raisins to her pasca [Easter]. However, my family dislikes them and I left them out. Otherwise, I would be eating this whole thing by myself. Not that I couldn’t. I could. But I shouldn’t.

 

Inspired by Alina’s recipe, I made a few other small changes. I couldn’t decide between ricotta and cream cheese for the filling, so I used both. It yields wonderful texture which complements the rustic look of the cake. I really like that it doesn’t look perfectly smooth.

 

The bread likes the high heat and the cheesecakes low, 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.

 

While baking this Romanian sweet Easter bread, I also realized something: I no longer hate to bake. Granted, I’ve been baking nevertheless but I always disliked the measuring. When I cook, I eyeball it.

 

Besides, the metric measuring system is easy. Everything is measured on a scale and you can’t fail. It took me this long to get comfortable with the imperial system. A cup of flour – leveled, packed, heaped…which is it? A few grams too much or too little can spoil the cake.

 

But not this delectable Easter bread cheesecake. In Romania, Christian symbolism is associated with features of pasca type bread. The inside of 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 recipe also concludes day three of the #EasterRecipe event and you can find more recipes linked at the bottom of this post. If you missed days one and two, you can find them in my puff pastry eggs with ham and cheese and white borscht breakfast soup posts, respectively.

 

This post might contain some affiliate links for your convenience. Click here to read my full disclosure policy.

 

Romanian Easter Bread Cheesecake – Pasca

Fragrant sweet #bread and soft #cheesecake filling make this scrumptious #Romanian Easter cake - #pasca. #EasterRecipes #baking #recipe Click To Tweet

 

Fragrant sweet bread and soft cheesecake filling make this scrumptious Romanian Easter cake - pasca.

INGREDIENTS:
Serves 10

Sweet bread dough

  • 1 package instant dry yeast (2 teaspoons)
  • 1/3 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 (1/2 package)
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Egg wash

  • 1 egg
  • 1 teaspoon milk

Glaze

  • 2 tablespoons honey
  • 1 teaspoon milk

 

~ Free Tip ~

  • 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.

 

 

ESSENTIALS

for Easter Bread Cheesecake – Pasca


 

DIRECTIONS:

Sweet bread dough

  1. In a bowl of a stand mixer fitted with dough hook attachment, add the yeast, sugar, and warm milk. Let it proof and raise.
  2. 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.
  3. 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.
  4. Divide the dough into halves. Press one half onto the bottom of a 10-inch greased springform pan.
  5. 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).
  6. 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

  1. 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.
  2. 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.
  3. Remove from the oven and let cool completely. Just before serving, brush the braid with honey glaze.

 

making the sweet bread braid for pasca

Delicious recipe for sweet bread with cheese

A piece of pasca - Romanian Easter bread

5 from 4 votes
Romanian Easter Bread Cheesecake - Pasca Recipe
Romanian Easter Bread Cheesecake - Pasca
Prep Time
30 mins
Cook Time
1 hr
Resting Time
3 hrs 30 mins
Total Time
1 hr 30 mins
 
Fragrant sweet bread and soft cheesecake filling make this scrumptious Romanian Easter cake - pasca.
Course: Dessert
Cuisine: Romanian
Servings: 10
Author: Jas
Ingredients
Sweet bread dough
  • 1 package instant dry yeast 2 teaspoons
  • 1/3 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 1/2 package
  • 1/3 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
  1. In a bowl of a stand mixer fitted with dough hook attachment, add the yeast, sugar, and warm milk. Let it proof and raise.
  2. 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.
  3. 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.
  4. Divide the dough into halves. Press one half onto the bottom of a 10-inch greased springform pan.
  5. 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).

  6. Let rise for about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
Cheesecake filling
  1. With an electric mixer, beat the ricotta, cream cheese, and sugar until smooth. Mix in the eggs and vanilla.
Assemble
  1. 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.
  2. 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.

  3. Remove from the oven and let cool completely. Just before serving, brush the braid with honey glaze.
Recipe Notes

~ Free Tip ~ 

  • 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.

Featured on: Finding Silver Pennies, Fiesta Friday, and The Sweet Sensations.

Pin it now: Romanian Easter Bread Cheesecake – Pasca

Romanian Easter Bread Cheesecake - Celebrate Easter with pasca, a traditional Romanian cake that combines the fragrant sweet bread and soft cheesecake filling that satisfies your palate and feeds a crowd. | allthatsjas.com | #EasterRecipes #baking #sweetbread #Romania #cheesecake #tradition #dessert #delicious #recipe #easter #cake #homecooking #family #holiday

Friday Easter Week Recipes

 



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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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37 Comment

  1. Reply
    Karen
    March 23, 2018 at 4:04 pm

    That looks incredible. As a bread baking lover, I’m so impressed. Your cake is perfection.

    1. Reply
      Jas
      March 23, 2018 at 11:19 pm

      Thanks so much, Karen! I’m really glad you like it 😀

  2. Reply
    Jolene
    March 23, 2018 at 4:49 pm

    This is just a “wow” dessert! Almost too pretty to eat.

    1. Reply
      Jas
      March 23, 2018 at 11:19 pm

      Almost…gone already, lol.

  3. Reply
    Marissa
    March 23, 2018 at 5:51 pm

    Jas, this looks amazing! I think we could fill our Easter table using only your recipes and be great 🙂

    1. Reply
      Jas
      March 23, 2018 at 11:16 pm

      Dear Marissa, thank you! Means a lot. XOXO

  4. Reply
    Wendy
    March 23, 2018 at 8:13 pm

    That is damn impressive Jas…this post needs to be entered into a contest.

    1. Reply
      Jas
      March 23, 2018 at 11:15 pm

      Awe, thank you, Wendy! Know of any? LOL

  5. Reply
    Selina
    March 25, 2018 at 2:06 pm

    This is so beautiful! Love it! Thanks for sharing!

    1. Reply
      Jas
      March 26, 2018 at 9:32 pm

      Thank you, Selina!

  6. Bread and cheesecake together…bring on the yummy carbs!!!

    1. Reply
      Jas
      March 26, 2018 at 9:36 pm

      Haha, yummy-yes, healthy-no. Oh, well! 😀

  7. Reply
    Caroline
    March 25, 2018 at 8:49 pm

    This looks beautiful and a delicious combination. I love discovering all the traditional Easter dishes.

    1. Reply
      Jas
      March 26, 2018 at 9:41 pm

      Me too, Caroline. Thank you!

  8. Reply
    Sandra L Garth
    March 28, 2018 at 3:43 pm

    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.

    1. Reply
      Jas
      March 29, 2018 at 9:31 am

      Thank you much, Sandra! It was delicious 🙂

  9. Reply
    Chas
    March 28, 2018 at 7:18 pm

    Looks delicious! Thanks for sharing on To Grandma’s House We Go!

    1. Reply
      Jas
      March 29, 2018 at 9:34 am

      Thank you. 🙂

  10. Reply
    Ellen
    March 28, 2018 at 10:04 pm

    What a gorgeous addition to an Easter table.

    1. Reply
      Jas
      March 29, 2018 at 9:36 am

      It’s remarkable, isn’t it? Thanks, Ellen!

  11. Reply
    frugal hausfrau
    March 30, 2018 at 10:27 am

    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

    1. Reply
      Jas
      March 30, 2018 at 11:26 pm

      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!

  12. Reply
    Angie | Fiesta Friday
    March 30, 2018 at 2:01 pm

    GASP!! Seriously, I’m speechless!! That’s the coolest thing ever!!

    1. Reply
      Jas
      March 30, 2018 at 11:14 pm

      Awe, thank you! So happy you like it.

  13. Reply
    Laura Sampson
    March 30, 2018 at 2:41 pm

    Making this for my husband–he celebrates Eastern Easter so it’s next week!

    1. Reply
      Jas
      March 30, 2018 at 11:27 pm

      Hope he likes it! Happy Easter to you and him 🙂

  14. Reply
    Akaleistar
    March 30, 2018 at 8:49 pm

    That looks delicious 🙂

    1. Reply
      Jas
      March 30, 2018 at 11:28 pm

      Thanks! 🙂

  15. Reply
    Jann Olson
    March 30, 2018 at 10:20 pm

    I love cheese Danish, so I am sure I would love this! Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      March 30, 2018 at 11:30 pm

      You know, that’s exactly how it tastes, now that you’ve mentioned it. Thanks for stopping in, Jann!

  16. Reply
    Aileen Stewart
    March 30, 2018 at 11:31 pm

    What a fun looking bake!

    1. Reply
      Jas
      March 31, 2018 at 3:32 pm

      Thank you, Aileen! Happy Easter!

  17. Reply
    Abbey
    March 31, 2018 at 6:41 pm

    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! 🙂

  18. Reply
    Miz Helen
    April 2, 2018 at 5:18 pm

    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

    1. Reply
      Jas
      April 3, 2018 at 12:29 am

      Many thanks, Miz Helen!

  19. Reply
    Debbee
    April 3, 2018 at 4:39 pm

    Pinned this for next Easter! Looks delicious.

    1. Reply
      Jas
      April 3, 2018 at 9:52 pm

      Thank you, Debbee!

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)