FILED UNDER: Desserts Romanian

Romanian Easter Bread & Cheesecake (Pasca)

An incredibly delicious Romanian Easter sweet bread and cheesecake combination with a fluffy and fragrant texture, delicate sweetness, and creamy, tangy filling.
Ratings
5/5
JUMP TO RECIPE

Prep

30 min (2 hours to proof)

Cook

2 hours

Servings

8

Romanian Pasca is a delicious traditional sweet bread and cheesecake that is enjoyed by many in Romania during Easter. The name “Pasca” refers to the Passover, and it symbolizes the resurrection of Jesus Christ. This dessert has a rich history, and it has been part of the Romanian culture for centuries. 

The origin of Pasca can be traced back to ancient times when the Romanians used to celebrate the arrival of spring with a festival called “Babele”. During this festival, people would make bread with cheese, honey, and eggs as a way of celebrating the new season. As Christianity spread across Romania, the tradition of making Pasca became associated with Easter. Over the years, the recipe for Pasca has evolved, and different regions in Romania have developed their own unique versions. Pasca is typically made during the Easter season, which falls between March and April. It is a time when families come together to celebrate the resurrection of Jesus Christ and to enjoy traditional foods. Pasca is often served as a dessert after the main meal on Easter Sunday, and it is also a popular gift to give to friends and family. 

One of the unique features of my Pasca recipe is that it does not include any refined sugar. Instead, I use natural sweeteners like honey and monkfruit sweetener with erythritol, which give the bread a delicious and subtle sweetness. This makes it a healthier option compared to traditional Pasca recipes that use sugar.

Health benefits of Pasca:

1. Provides energy: It’s a great source of energy due to its high carbohydrate content. 

2. Good for the digestive system: Pasca contains probiotics from the cheese filling, which can help to promote a healthy digestive system. Probiotics are live bacteria and yeasts that are good for the body.

3. Rich in protein: Pasca contains protein from the cheese, eggs, and flour, which is essential for building and repairing body tissues. 

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!

Romanian Easter Bread & Cheesecake (Pasca)

RECIPE

Romanian Easter Bread & Cheesecake (Pasca)

Ingredients

For the Sweet Bread:
  • 2 teaspoons of active dry yeast
  • 1 tablespoon of brown monkfruit sweetener with erythritol (or regular sugar)
  • 1 cup of warm almond milk (or regular milk)
  • 4 cups of all-purpose flour (for the dough)
  • Zest of 1 lemon
  • 1/2 teaspoon of salt
  • 1/3 cup of brown monkfruit sweetener with erythritol (or regular sugar)
  • 3 eggs
  • 3 tablespoons of melted unsalted butter
  • 1 tablespoon of vanilla extract
  • 1/2 cup of all-purpose flour (for kneading)
  • 2 tablespoons of olive oil (or grapeseed or avocado oil)
Cheesecake Filling:
  • 8 oz of sour cream (1 cup)
  • 8 oz of cream cheese (1/2 a package)
  • 3/4 cup of powdered monkfruit sweetener with erythritol
  • 2 eggs
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla extract
  • 3 tablespoons of flour
Egg Wash:
  • 1 egg
  • 1 teaspoon of almond milk (or regular milk)
Glaze:
  • 2 tablespoons of honey
  • 1 teaspoon of almond milk (or regular milk)

Directions

For the Sweet Bread:
  1. In a small bowl, add yeast (2 tsp.), sweetener (1 tbsp.), and warm milk (1 cup)  then mix together until incorporated
  2. Cover the small bowl with plastic wrap and let it rise for 10 minutes
  3. In a large bowl, add flour (4 cups), lemon zest (from 1 lemon), salt (1/2 tsp.), and sweetener (1/3 cup), then mix together and use a spoon to form a small crater in the center
  4. Then add in whole eggs (3), melted butter (3 tbsp. of hard butter), and vanilla extract (1 tbsp.)
  5. When the yeast has finished rising, add it to the flour mixture and mix lightly with a spatula until the dough is soft and only slightly sticky
  6. Sprinkle some flour over a working surface, and add the dough to knead for 10 minutes while adding in flour (1/2 cup) to make it smooth
  7. Add olive oil (1 tbsp.) in the large bowl and brush around on all sides including the bottom
  8. Then add the dough into the bowl and immediately cover tightly with plastic wrap
  9. Press the “Preheat” button on your oven and wait for 3 minutes before turning it off again
  10. Place the bowl with the dough into the oven (it doesn’t matter which level) where it is now warm and in a space with controlled airflow
  11. Let the dough sit for 2 hours to rise and double in volume
  12. In the meantime, make the cheesecake filling
  13. In a large bowl, add cream cheese at room temperature (8 oz.), sour cream (1 cup) at room temperature, powdered sweetener (3/4 cup), eggs (2), lemon juice (1 tbsp.), and vanilla extract (1 tsp.)
  14. Use an electric hand mixer to beat the filling together for 2 minutes, then add flour (3 tbsp.) through a sieve and beat for 1 minute more
  15. Set the filling aside
  16. Add olive oil (1 tbsp.) to a 10-inch circular springform baking pan and brush around all sides including the bottom
  17. Remove the bowl of dough from the oven and flip over onto a floured working surface
  18. Divide the dough in half
  19. Place one half back into the bowl covered, and roll out the other half into a 10-inch diameter circle
  20. Place the 10-inch circle at the bottom of the springform baking pan, making sure it fits in perfectly
  21. Remove the other half of the dough from the bowl and divide it into 3 even pieces
  22. One-by-one, roll out each of the 3 dough pieces with your hands into 32-inch long rolls (looks like a thin rope)
  23. Then braid these three pieces together and loop them around the edge of the springform pan over the bottom 10-inch dough circle
  24. Cut off any excess dough and pinch the ends together to seal (you can use the extra dough to form a cross for the Easter holiday table, optionally)
  25. Cover the springform pan with kitchen towels and let it rise for 20 minutes, then preheat the oven to 375 degrees Fahrenheit
  26. Then add in the cheesecake filling (4-5 cups)
  27. Use a knife to press the braided loop inwards to shape the center into a circular shape if needed
  28. In a small bowl, whisk together an egg (1) and milk (1 tsp.) and brush over the braided pieces only (without letting it get into the cheesecake center)
  29. Then set in the oven to bake for 15 minutes at 375 degrees Fahrenheit
  30. After 15 minutes, lower the temperature of the oven to 325 degrees Fahrenheit and bake for an additional 45 minutes
  31. Turn off the oven and without opening the door, and leave the cake inside for an additional 60 minutes
  32. After an hour, remove from the oven and let it cool for 20 minutes to room temperature
  33. Then remove the cake from the springform pan
  34. When ready to serve, add honey (2 tbsp.) and milk (1 tsp.) to a small bowl and mix together
  35. Brush the braid with the honey glaze and serve
NUTRITION FACTS (PER SERVING)

Romanian Easter Bread  & Cheesecake (Pasca):

Calories: 370 | Total Fat: 24 g | Cholest: 240 mg | Total Carb: 29 g | Protein: 11 g

Click here for full nutrition label

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

 
 

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Hi, I'm Ophelia! Step into my kitchen where I take you on a delightful journey through the flavors of Eastern Europe. Experience my recipes with simplicity from step-by-step instructions and videos.

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