Paskha Russian Crust-less Cheesecake

Step 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.

Step 2

Now add farmer's cheese, sour-cream, extracts and vanilla bean. Beat until well mixed.

Step 3

Add zests and lemon juice and mix once more.

Step 4

Once this mixture is well incorporated and there are no obvious lumps transfer this mixture to a medium mixing bowl, scraping the bowl and attachment.

Step 5

Add your heavy whipping cream to the mixer's mixing bowl. With the same whisking attachment beat the whipping cream on a fairly high speed without splashing out of the bowl until your cream has peaks and has softly stiffened.

Step 6

Gently fold in the cream and sliced almonds into your cheese mixture until it is well incorporated and you no longer see pockets of cream.

Step 7

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.

Step 8

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)

Step 9

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.

Step 10

Gently fold the remaining cheese cloth over the tops of your cheese mixtures.

Step 11

Place your small plate or bowl atop your cheese cloth covered paska.

Step 12

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)

Step 13

Place your bowls under the molds to catch the liquid.

Step 14

Place paskha molds into the refrigerator for at least 10-11 hours. More is ok too.

Step 15

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.

Step 16

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.

Step 17

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.

Step 18

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.

Step 19

Gently remove the cheese cloth from the forms and discard the cloth.

Step 20

You're ready to decorate your paskha.

Step 21

Get creative here, but remember sometimes simpler is more attractive.

Step 22

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.

Step 23

Enjoy this rich, creamy indulgence!