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Sweet Cheese Mold (Flowerpot Cheese)

From Chef Oonagh Williams of Royal Temptations Catering

Sweet Cheese Mold - Flowerpot Cheese


  • 1 lb. farmer’s cheese (I like Friendship brand)
  • ¾ cup sugar
  • 4 oz. cream cheese at room temperature, cut into pieces
  • Yolks of 3 large hard-boiled eggs
  • Grated zest of ½ lemon
  • Grated zest of ¼ orange
  • ¾ cup of heavy or whipping cream
  • ½ tsp. vanilla
  • ¼ cup golden raisins
  • ¼ cup candied orange peel - optional
  • 1/3 cup finely chopped blanched almonds


1. Put the farmer’s cheese, cream cheese, sugar, cream, egg yolks, orange and lemon zest in a food processor and process until the mix is extremely smooth.  Transfer to mixing bowl.

2. Add vanilla, raisins, almonds and candied fruit and stir well to combine.

3. Line a clean, unused 4-cup flowerpot (plastic is fine) with a double layer of rinsed and squeezed-dried cheesecloth.  Spoon the cheese mix into the lined pot, smooth the surface, fold the ends of the cheesecloth neatly over the top.  Place a saucer, plastic wrap or plastic lid on the cheesecloth, then a 2 lb. weight such as a can on top of the saucer. Stand the flowerpot upright in a bowl large enough to drain into with enough space under bottom of flower pot so it is not sitting in drained liquid.

4. Refrigerate for at least 8 hours.

5. Discard any liquid that drained out. Unmold the cheese onto a serving plate and carefully remove the cheesecloth.

6. Decorate with candied fruits.

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