Ingredients
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)
Preparation
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.
