*** This recipe is online at http://orthodoxkitchen.com/recipes/pascha-cheese/ ***

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   Pascha Cheese
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Makes 6  lbs 

Ingredients
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2 1/2 lbs. Ricotta Cheese
2 1/2 lbs. cream cheese
5 egg yolks
2 tbsp. lemon peel (grated)
1 tsp. vanilla
1 1/2 cups sugar
1 lb. unsalted butter
2 oz. candied fruit or rinds (I use chopped dried apricots)
2 tbsp. vanilla


Instructions
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Soften the cream cheese and butter to room temp.

Place ricotta in cheese cloth in a strainer and over a bowl(to catch the liquid). Allow
to drain in the fridge for about 8 hrs. If you can find a way to hang it over the bowl,
it will take about half the time.

Soak the fruit and rinds in the 2 Tbs of vanilla.
Beat the egg yolks and sugar together. Add cream cheese and 1 tsp. vanilla and mix well.

Melt butter in large heavy bottomed pot(not cast iron as it will discolor your cheese).
Add cream cheese mixture and stir well. Heat, stirring constantly (scorches easily), to
just below boiling. A candy thermometer comes in handy for this.

Cool slightly, then combine with the rest of the ingredients. Refridgerate 8 hrs., until
it sets.

Spoon into dampened mold, lined with dampend sheet. Cover the top with the sheet, put a
weight on top and place over a rack so themiosture can drip out. Refridgerate for a day
or so.

Take it out of the mold and decorate with Sliced and/or slivered almonds and died fruit.