---------- 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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