Easter or Passover Dessert: Cheesecake Pudding

A crustless, cheesecake pudding that's made in a clean, clay flower pot? It may sound crazy but it's delicious and perfect for Easter and Passover. Pashka is one of the most popular desserts in Russia (traditional for Easter). Pashka has become one of my very favorites, and it's fairly healthy because the interior is made with cottage cheese or pot cheese. So try it out this spring!

Note: You must make pashka the day before you plan to serve it. 

Recipe
Makes at least 4 servings.

1 new, clean, medium-size clay flower pot*
Cheesecloth
1 lb., large curd cottage cheese or pot cheese
2/3 cup heavy cream or half-and-half
2 large egg yolks
3/4 cup sugar
1/2 cup raisins
1/2 cup chopped dried apricots
1/4 cup chopped almonds
1 1/2 tsp. vanilla extract
4 tbsp. (1/2 stick) unsalted butter 

*The hole in the bottom of the flower pot allows the moisture to seep out, which produces the dessert's special density and texture. 

1.  Line a colander with a double layer of cheesecloth. If using cottage cheese, place it in the lined colander and set it over a bowl. Cover the cheese with a plate and put a heavy weight on top, so the excess moisture will seep out. Drain for 2-3 hours in the refrigerator. Then press the cottage through a sieve.

2.  Add the cottage cheese or pot cheese to a medium-size saucepan along with the remaining ingredients. Slowly bring to a boil and keep it at a low simmer for about 5 minutes, stirring constantly. Remove from heat and let stand until thickened and completely cold.

3.  Line the flower pot with a clean dish towel or cheesecloth that has been doubled over. Leave extra cloth hanging over both sides.

4.  Pour the cooled mixture into the lined flower pot and fold the cheesecloth over the top.

5.  Place the pot on a dish to catch the moisture as it drains.  Cover the cheese with a plate small enough to fit inside the flower pot. Place heavy weights on it to force out the liquid.  Leave it to drain in the refrigerator for 8-24 hours. You may need to drain the dish periodically so it doesn't spill over onto the refrigerator shelf. The longer you leave the pashka, the firmer it will become. 

6.  When ready to serve, put a larger plate over the flower pot and invert it. Remove the cheesecloth. You can decorate the Pashka with fresh or candied fruits and nuts, though it's delicious as is, without any additional embellishment.