Paskha

Yield: 12 servings

Ingredients:

2 lb Cottage cheese dry-curd 2 ts Lemon rind grated
1 c Sugar 6 dr Red food coloring (optional)
4 Eggs 1/3 c Raisins golden
1 ts Vanilla 1/4 c Orange peel candied chopped
2 pk Farmer's cheese(7 1/5 oz) 1/4 c Almonds ground
1 c Raspberry jam seedless Candied cherries for garnish
3/4 c Butter

Instructions:

unsalted softened Almonds sliced for garnish 1. Line paskha mold or clean 7 1/2x5" plastic or unglazed flower pot with drainage hole with 3 double-thicknesses of cheesecloth. Place on wire rack set over cake pan. 2. Place 1/2 pound cottage cheese the sugar and eggs in food processor or blender. Whirl scraping down side as necessary until smooth. Scrape into medium-size saucepan. Cook over medium heat stirring constantly for 6 minutes or until mixture almost somes to boiling or instant-read thermometer registers 150'F. Stir in vanilla extract. Pour into large bowl to cool. 3. Working in 2 batches add remaining cottage cheese farmer's cheese jam butter lemon rind and food coloring if using to CLEAN food processor or blender. Whirl scraping down side. Whisk into bowl with cooked cheese mixture. Stir in raisins orange peel and almonds. 4. Pour into prepared mold. Fold excess cheesecloth over top; cover with plastic wrap. Place flat-bottomed plate or saucepan slightly smaller than diameter of mold on top to weight. Refrigerate for 3 hours. Weight top with two 23-ounce cans or heavy iron skillet. Drain for 2 days in refrigerator or until center is firm. Refrigerate up to 1 week. 5. Unmold and remove cheesecloth. Decorate mold with candied fruits and almonds. Slice into wedges and serve as cheesecake or spread on Kulich.