Paska Bread with Sour Cream

Paska bread with sour cream is a simple yet delicious dessert that’s especially popular during Easter, though it can be enjoyed year-round. It’s perfect when you’re looking for something easy to make, yet rich, creamy, and full of flavor.

Similar to a cheesecake, this version uses sour cream instead of cheese, resulting in a lighter, more delicate texture. Paired with a soft, pie-like crust and a smooth, creamy filling, it’s an irresistible treat worth trying.

Paska Bread with Sour Cream

Paula

This creamy paska variation combines a buttery crust with a rich sour cream filling, similar to a light cheesecake. Delicate, slightly tangy, and beautifully balanced, it’s a wonderful addition to any Easter table.

4.90 from 49 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine Eastern European

Servings 12

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough:

• 175 g flour
• 100 g butter ,softened
• 2 tbsp powdered sugar
• 2 egg yolks

Filling:

• 600 g sour cream
• 4 eggs
• 2 egg whites
• 7 tbsp sugar
• 4 tbsp flour
• 3 tbsp semolina
• 1 pinch salt
• 1 vanilla pod
• grated lemon peel

Instructions

 

• Preheat the oven to 170°C (340°F). Grease a 24 cm (9-inch) round baking pan.
• In a bowl, mix the flour, butter, powdered sugar, and egg yolks until a smooth dough forms. Shape into a disk and press it evenly into the base of the pan. Chill while preparing the filling.
• In a large bowl, combine the egg yolks, sour cream, flour, and semolina. Mix until smooth, then add the vanilla seeds and lemon zest.
• In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
• Gently fold the whipped egg whites into the sour cream mixture, using light, upward movements to keep the mixture airy.
• Pour the filling over the prepared crust and smooth the top.
• Bake for 40–50 minutes, until lightly golden and set. Turn off the oven and leave the cake inside with the door slightly open for about 1–2 hours to cool gradually.
• Refrigerate for a few hours before serving. Dust with powdered sugar if desired.

Notes

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Related: Neapolitan Cheese Easter Pie (Pastiera Napoletana)
Related: Chocolate Paska Bread
Related: Snickers Cheesecake
Related: Hungarian Easter Twisted Bread (Fonott Kalács)
Related: Italian Easter Egg Cookie with Eggs

Paula

Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.