Paskha

---------- Recipe via Meal-Master (tm) v8.02

Title: PASKHA
Categories: Russian, Salads
Yield: 12 servings

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

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