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1
Heat brandy with raisins in a small saucepan over low heat until warm, then remove from heat and let steep until raisins are softened, about 15 minutes.
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2
Force cheese and yolks through a potato ricer or a medium-mesh sieve into a bowl.
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3
Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes.
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4
Add cheese mixture, sour cream, vanilla, and salt and beat until just combined.
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5
Beat cream in a bowl with cleaned beaters until it holds soft peaks.
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6
Fold whipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly.
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7
Line mold (or flowerpot) with a single layer of cheesecloth, leaving a 2- to 3-inch overhang on all sides.
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8
Spoon cheese mixture into mold, then fold ends of cheesecloth over top.
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9
Put lid on cheesecloth, then put weights on lid (or on foil and small plate if using flowerpot).
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10
Chill mold on a large plate (to catch drips) at least 24 hours.
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11
Remove lid from mold and open cheesecloth.
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12
Invert a serving plate over top of mold and invert mold onto plate.
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13
Unlock hinges and open mold, removing cheesecloth.
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14
Loosely cover cheese with plastic wrap and let stand at room temperature 30 minutes.
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15
*Available at some supermarkets, many cheese shops, and Murray's cheese shop (888-692-4339).
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16
**We got our mold from Toroney's Custom Woodwork and Church Supply (610-942-3506).
