Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Paskha Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 25 mins Total Time: 8 hrs 25 mins Servings: 12 This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead. Ingredients 2 pounds fresh farmer cheese, room temperature 6 egg yolks, room temperature 1 ½ cups sugar 3 sticks unsalted butter, room temperature ¼ teaspoon grated fresh nutmeg Zest of 1 orange ⅓ cup finely chopped candied citron or lemon peel 1 cup heavy cream 1 tablespoon pure vanilla extract Assorted dried fruits, for decorating (optional) Directions 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. Cook's Notes Martha's paskha molds come from Maxim Kudinov. You can also use an 8-to-10-inch flowerpot or a fine-mesh strainer. Rate it Print