Time 8h25m Number Of Ingredients 10 Steps:
Press cheese through a medium strainer set over a bowl. Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla. Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight. Remove weights and plate; pull back cheesecloth from base. Carefully invert mold onto a serving plate and remove paskha; remove cheesecloth. Decorate with dried fruits; serve.
Time 8h30m Yield 10 Number Of Ingredients 9 Steps:
In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter. Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants. Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Yield Makes10 generous servings Number Of Ingredients 12 Steps:
Heat brandy with raisins in a small saucepan over low heat until warm, then remove from heat and let steep until raisins are softened, about 15 minutes. Force cheese and yolks through a potato ricer or a medium-mesh sieve into a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add cheese mixture, sour cream, vanilla, and salt and beat until just combined. Beat cream in a bowl with cleaned beaters until it holds soft peaks. Fold whipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly. Line mold (or flowerpot) with a single layer of cheesecloth, leaving a 2- to 3-inch overhang on all sides. Spoon cheese mixture into mold, then fold ends of cheesecloth over top. Put lid on cheesecloth, then put weights on lid (or on foil and small plate if using flowerpot). Chill mold on a large plate (to catch drips) at least 24 hours. Remove lid from mold and open cheesecloth. Invert a serving plate over top of mold and invert mold onto plate. Unlock hinges and open mold, removing cheesecloth. Loosely cover cheese with plastic wrap and let stand at room temperature 30 minutes. *Available at some supermarkets, many cheese shops, and Murray’s cheese shop (888-692-4339). **We got our mold from Toroney’s Custom Woodwork and Church Supply (610-942-3506).
Time 1h Yield 30 serving(s) Number Of Ingredients 6 Steps:
Drain farmer’s cheese of all moisture by placing cheesecloth in colander and weighting down with bricks or other heavy items. Drain overnight in refrigerator. Beat butter and 1 1/2 cups sugar until creamy. Whip 1/2 cup sugar with the 5 egg yolks until white. Add the insides of 2 vanilla beans to the egg yolk. (cut in half and scrape inside out.) Chop the outside of 1 vanilla bean as finely as possible and add to egg yolk mixture. Mix the butter-sugar mixture and the yolk mixture together. Add cheese and mix thoroughly. Whip the whipping cream until firm and fold into above. Line container of choice (wooden mold, clay flower pots or kitchen colander with damped cheesecloth. Fill mold with cheese mixture, wrapping excess cloth over top. Make sure to place plate to catch drips underneath mold. Refrigerate at least 6 days before you unmold the Paskha (I have never waited this long – ) Paskha should be firm to touch in order to hold the shape well. Turn mold upside down onto decorative plate and gently pull the cheesecloth off. Decorate with candied fruits, nuts, raisins or any other edible item you choose. Traditional decorations includes Christian symbols such as crosses, etc. This dish is only served during the Easter season in Russia.
