Paskha Russian Cheesecake

Tap an ingredient or step to check it off.

1. 1Step 1: Line the Paskha mold with cheesecloth, allowing a few inches to overhang over the sides. Set aside on a plate.
2. 2Step 2: Push the Tvorog through a potato ricer or a fine metal sieve for a smooth consistency. A food processor can also be used.
3. 3Step 3: Chop the white chocolate and butter into small pieces. Place in a double boiler (or a heatproof bowl over a pot of boiling water). Stir until smooth and set aside.
4. 4Step 4: In a bowl, whisk the egg yolks, sugar, salt, and vanilla sugar until the mixture turns white. If using vanilla extract, mix it in after creaming the sugar and eggs.
5. 5Step 5: Using a spoon, stir the melted chocolate into the creamed eggs.
6. 6Step 6: Using an electric mixer, add the Tvorog to the chocolate mixture and beat until fluffy. Try to get the mixture as smooth as possible; this takes about 10 minutes.
7. 7Step 7: Stir in the dried fruit (raisins or dried cranberries) and the chopped macadamia nuts.
8. 8Step 8: Fill the Paskha mold with the Paskha cheese and fold the overhanging cheesecloth on top of the cheese. Place a weighted plate (with heavy cans or a brick) on top of the cheesecloth to form the Paskha cheese.
9. 9Step 9: Place in the fridge for a minimum of 12 hours (24 hours for best results).
10. 10Step 10: Remove the weights and open the top of the cheesecloth. Invert the Paskha mold over a serving plate and carefully remove the mold.
11. 11Step 11: Decorate with white chocolate shavings, dried fruit, or nuts, and serve alongside Paskha bread (Kulich).