Russian Easter Paskha - No Bake Cheesecake (Пасха)

Tap an ingredient or step to check it off.

1. 1Step 1: Using a mixer with the whisk attachment, beat the butter and sugar till well combined, then add egg yolks and beat again till well incorporated.
2. 2Step 2: Now add farmer's cheese, sour-cream, extracts and vanilla bean. Beat until well mixed.
3. 3Step 3: Add zests, lemon juice, a dash of salt and mix once more.
4. 4Step 4: In a separate bowl whip your heavy whipping cream until your cream has peaks and has softly stiffened. I like to use a hand mixer for this, but you do what works best for you.
5. 5Step 5: Gently fold the cream (and sliced almonds and/or raisins if you're adding those) into your cheese mixture until it is well incorporated and you no longer see pockets of cream.
6. 6Step 6: Place the cheese cloth over the insides of each upside down flower pot, making sure to cover all sides, leaving enough extra on top to be able to cover the tops.
7. 7Step 7: Wet cheese cloth in pots over a sink with water. (This makes it easier to fill your pots with the paskha so that the cheese cloth doesn't keep moving and falling into the pot)
8. 8Step 8: Fill both flower pots evenly with the Paskha cheese mixture. Leave about an inch on top unfilled. This allows for room to fit your plates and weights on top of your molds.
9. 9Step 9: Gently fold the remaining cheese cloth over the tops of your cheese mixtures.
10. 10Step 10: Place your small plate or bowl atop your cheese cloth covered paska.
11. 11Step 11: Now place your weights on top of each plate to weigh down your molds. (You want your weights to be heavy enough to just push down on your molds, allowing the extra liquids to seep out of the bottoms)
12. 12Step 12: Place your bowls under the molds to catch the liquid.
13. 13Step 13: Place paskha molds into the refrigerator for at least 10-11 hours. Overnight is ideal.
14. 14Step 14: This is the moment of truth. Only do this when you are close to presenting them to your guests, giving yourself enough time to decorate them as well. If you have room in your fridge you may do this earlier and place the molds back in your fridge after you decorate, but only do this if you truly have room for them to sit undisturbed.
15. 15Step 15: To remove the paskha from the mold, have a plate ready that you will present and serve the paskha on. Remove the weights and dump your draining bowls.
16. 16Step 16: Uncover the tops of your molds. Once tops free of cheese cloth, place your plate on top and gently flip over the pot onto the plate.
17. 17Step 17: Gently tap on the pot a few times to release the molds onto the plates. Once you feel the Paskha flop down onto your plate, take a deep breath and gently lift the pots off.
18. 18Step 18: Gently remove the cheese cloth from the forms and discard the cloth.
19. 19Step 19: You're ready to decorate your paskha.
20. 20Step 20: Get creative here, but remember sometimes simpler is more attractive.
21. 21Step 21: You can top your paskha with flowers, line sides or bottom edges with berries, nuts or dried fruits. Besides the flowers, make sure the rest of your decor is all edible for your guests.
22. 22Step 22: Enjoy this rich, creamy indulgence!