Grandma’s quick and very soft Easter Cheese Pie recipe.
Some call it Easter cheese pie, others know it as a cheese cake (torta al formaggio), and in the Marche region it is served as crescia di Pasqua.
It is one of the great savory leavened breads of the Easter tradition in Central Italy — particularly from Umbria and Marche — and, as happens with other regional classics such as the tortano, the casatiello or the traditional Torta Pasqualina, it was born to celebrate festive days with rich ingredients, eggs, cheeses and long proofing times.
Prepared for Easter day and perfect also for the Easter Monday lunch, the cheese pie has always been served with cold cuts, hard-boiled eggs and rustic savory pies, becoming the star of the picnic basket or the appetizer of the Easter menu, together with traditional Easter sweets.
Tall, soft and fragrant, this savory brioche embodies the spirit of festive cooking: waiting, preparing doughs in advance and handed-down recipes, which sit alongside other great Italian leavened breads, sweet and savory, made between Holy Week and Easter Monday.
Whether you call it torta al formaggio, Easter cheese pie or crescia, it remains one of those flavors that announce spring and still tell the story of holiday tables, and if you love savory cheese recipes, I also recommend taking a look at Pão de queijo: Brazilian cheese buns.
Regional variations of the Easter cheese pie:
Widespread especially between Umbria and Marche, the cheese pie has many local variants.
In Umbria it is generally made with aged Pecorino and Parmesan. In the Marche it is known as crescia di Pasqua; in some areas small cubes of cheese are added to the dough
elsewhere it is seasoned with pepper or spices.
Every family keeps its own version, just like with the tortano, casatiello or the pizza chiena of the Campania tradition.
Want to discover more Easter recipes? Have a look at:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 3 Hours 30 Minutes
- Cooking time: 50 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
Ingredients to make Easter Cheese Pie (crescia di Pasqua)
- 4 cups type 0 flour (all-purpose) (for long proofing times)
- 6 eggs (medium)
- 7 tbsp lard
- 1 tsp active dry yeast (or about 0.42 oz (12 g) fresh)
- 3.4 fl oz water ((about 100 ml))
- 1 2/3 tsp salt
- 1 cup grated Parmesan cheese ((about 100 g))
- 1 cup grated Pecorino Toscano ((medium-aged, about 100 g))
- 1/2 cup Parmesan (cubed, or Gruyère cubed (about 50 g))
- 1/2 cup Pecorino Toscano (cubed (medium-aged, about 50 g))
- to taste black pepper
- as needed egg (beaten with water or milk for the finish.)
Tools
- Pan 8 2/3 in (22 cm)
- Stand mixer
- Oven
- Parchment paper
Steps to make the Easter cheese pie
To make the Crescia or Easter cheese pie, prepare the sponge by mixing in a bowl 1 cup (about 100 g) of flour taken from the total and 3.4 fl oz (100 ml) of water, until you obtain a smooth batter without lumps.
Cover and let rest until the mixture is swollen and rich in bubbles on the surface; the time is indicative and depends on the temperature at which it rests.
Pour the eggs into the stand mixer bowl, add the grated cheese and a grind of pepper, then start mixing with the dough hook.
Add the prepared sponge and begin to gradually incorporate the flour, working until you obtain a homogeneous mixture.
Continue to knead until the dough is smooth and elastic and begins to come away from the sides of the bowl.
Then add the lard little by little, letting it be fully absorbed before adding more, and add the salt only at the end.
Once the salt is absorbed, transfer the dough to the work surface and shape it into a ball.
Cover and let rest for half an hour for the first rise.
After this time, gently stretch the dough and distribute the cubes of cheese on top.
Fold the dough over itself, then round it again to form a ball.
Transfer the dough to a tall pan lined with parchment paper and let it rise until it has tripled in volume. The time is indicative, but in a warm place it may take from three to four hours.
Brush the surface with the beaten egg mixed with water or milk and bake in a preheated conventional oven at 320°F for 60 minutes.
Ideally, use a kitchen thermometer and measure the internal temperature, which should not be below 198°F and should not exceed 201°F.
Remove from the oven and let cool for 15 minutes before unmolding. Let cool completely before serving.
Storage notes and tips
For optimal results use aged cheeses, such as Pecorino and Parmesan: they will give the Easter cheese pie a strong aroma and a drier structure.
If you prefer, you can replace part of the Pecorino with other hard cheeses, according to family tradition or regional variants (Umbrian cheese pie or Marche crescia di Pasqua).
The cheese cubes can also be added in larger quantities to obtain a richer and more flavorful interior.
It is important to work the dough until you obtain a smooth and elastic consistency: this step allows the Easter cheese pie to rise in height during proofing and baking.
The pan should be tall and narrow: you can use a panettone mold or a classic aluminum pan lined with parchment paper, or a suitable ovenproof pot.
The Easter cheese pie can be prepared the day before: resting actually improves its aroma and texture.
Once baked and completely cooled, it keeps for 2–3 days sealed in a food bag.
Before serving, you can warm slices slightly in the oven to bring out the aroma.
If you want to stay updated on my recipes, follow me also on:
pinterest; X, you tube and tiktok.
Frequently Asked Questions
When is the cheese pie eaten?
The cheese pie is traditionally eaten at breakfast on Easter morning, as an appetizer at the Easter lunch, during the Easter Monday picnic
and on the Easter menu alongside cold cuts, hard-boiled eggs and rustic pies.
It is one of the most loved savory leavened breads of the Easter period and is often prepared on Good Friday or Holy Saturday to be enjoyed during the holidays.Can it be prepared in advance?
Yes, the Easter cheese pie can be prepared the day before.
Resting helps develop aromas and flavors better, making it even tastier the next day.How do you store the cheese pie?
Once baked and completely cooled, it keeps for 2–3 days at room temperature, well sealed in a food bag or wrapped in plastic wrap.
Can the Easter cheese pie be frozen?
Yes, it can be frozen after baking and once completely cooled.
To consume, let it thaw at room temperature and heat briefly in the oven. Unfortunately the texture will change and it may become a bit crumbly.Which mold should be used for the Easter cheese pie?
It is recommended to use a tall and narrow mold, such as a panettone mold or an aluminum pan lined with parchment paper.
This allows the dough to develop height during proofing.What to serve with the Easter cheese pie?
It is traditionally served with mixed cold cuts, hard-boiled eggs and fresh cheeses, and is often included in the Easter menu or the Easter Monday picnic basket.
Can the Easter cheese pie be made with natural leaven (sourdough)?
Yes, the Easter cheese pie can also be prepared with sourdough, as is traditional in many areas of Umbria and Marche.
In this case you can replace the baker’s yeast with about 150 g of refreshed sourdough starter, reducing the flour and liquids proportionally to the recipe.
Proofing times will be longer: the dough will need to rise until doubled both in the first phase and after shaping in the pan. For this reason it is advisable to prepare it the day before Easter, in order to obtain a more digestible and aromatic result.
