Cheese Paska

• 3 lb. dry cottage cheese
• pinch of salt
• 1/2 c. raisins
• 1 Tbsp. chopped citron
• 1/4 lb. blanched almonds, ground or finely chopped
• 1/2 lb. unsalted butter
• 1 c. sugar
• 3 egg yolks
• 1 whole egg, well beaten
• 1 c. whipping cream
• 1 tsp. vanilla

1. Rub the cheese through a fine sieve.
2. Add a pinch of salt, the raisins, citron and almonds.
3. Soften the butter and combine with the sugar, stirring until the mixture is smooth.
4. Add the egg yolks and continue stirring.
5. Combine this with the cheese mixture, adding the whole egg which has been beaten until light and lemony.
6. Whip
7. the cream and stir it in.
8. Heat over a very low fire, stirring constantly just until bubbles form at the edges of the pan.
9. Remove from the fire and continue to stir while the mixture cools.
10. Add the vanilla extract and mold in wooden mold or flowerpot lined with wax paper or gauze.
11. Place a weight on top and be sure there is an opening for excess moisture to drain off.

cottage cheese, salt, raisins, citron, blanched almonds, unsalted butter, sugar, egg yolks, egg, whipping cream, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727861 (may not work)