2 lbs pot cheese, basket cheese or Farmers cheese
1/8 tsp. salt
1/3 c. seedless raisins
1/3 c. mixed candied fruits
1/2 c. chopped blanched almonds
1/2 c. unsalted butter
1/4 c. vanilla sugar
3 egg yolks
1 egg, beaten
1/4 c. whipped cream

Rub the cheese through a fine strainer, then add the salt, raisins, candied fruits, and almonds. Mix well. Cream together the butter and sugar; add the egg yolks and beat well. Combine this with the cheese mixture; add the beaten egg and stir. Fold in the whipped cream.

Heat the mixture in a double boiler over simmering water, stirring constantly, until bubbles emerge around the edge of the pan and the mixture thickens enough to coat a spoon.

If you haven't got the traditional pyramid-shaped mold for paskha, use a clean flower pot with a hole in the bottom. Line it with cheesecloth rinsed in water and wrung out. Pour in the mixture; enclose it with the cheesecloth and put a small plate on top with a weight on it. Chill and drain off any surplus moisture. Unmold it, remove the cheesecloth, and serve cold. When your guests depart, return the paskha in the cloth to the mold and keep refrigerated.