Ukrainian Cheese paska

Ukrainian Cheese Paska

This rich unbaked cheese dessert mold is traditionally served in
the Eastern Ukraine for Easter.
It is molded in the shape of a
pyramid representing a church dome.

2 pounds ricotta cheese
4 egg yolks
1 cup butter
2 cups granulated sugar
Grated rind of 1 lemon
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup chopped candied fruits (optional)
Raisins or naraschino cherries for garnish (optional)

Line a colander with a clean cheesecloth.
Beat cheese with egg
yolks until just smooth.
Cream butter, add sugar, lemon rind,
vanilla, and cream thoroughly.
Combine with cheese mixture and add
heavy cream.
Add the optional chopped candied fruit.
Pour mixture
into the cheesecloth and set over a bowl to drip for at least 24
hours in refrigerator.

Discard the accumulated liquid periodically.
Paska becomes
firmer with time.
Unmold and decorate with candied fruit, raisins
or maraschino cherries as desired.

Serves 8 to 12.