This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.
- Total Time:
- Servings: 12
Photography: John Kernick
Source: Martha Stewart Living, Spring 1991
- 2 pounds fresh farmer cheese, room temperature
- 6 egg yolks, room temperature
- 1 1/2 cups sugar
- 3 sticks unsalted butter, room temperature
- 1/4 teaspoon grated fresh nutmeg
- Zest of 1 orange
- 1/3 cup finely chopped candied citron or lemon peel
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Assorted dried fruits, for decorating (optional)
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.