2 lbs. ricotta cheese
4 egg yolks
1 c. butter
2 1/4 c. sugar
Grated rind of 1/2 lg. lemon
1 tsp. vanilla
1/2 c. heavy cream
Optional: 1/2 c. chopped candied fruits

Line a colander with a clean cloth. Beat cheese with egg yolks until just smooth. Cream butter, add sugar, vanilla, lemon rind and cream thoroughly. Combine with cheese mixture and add heavy cream. Add chopped candied fruit for color.

Pour mixture into cloth and set over a bowl to drip for at least 24 hours in refrigerator. Discard drippings periodically. Paska becomes firmer with time. Unmold and decorate as desired. Serve a generous spoonful with slice of Kulich of pound cake. Serves: 10.