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.