4 (8 oz.) pkg. cream cheese
2 sticks sweet butter
3 egg yolks
2 c. confectioner's sugar
3/4 c. chopped citron soaked in 2 tbsp. cognac or Grand Marnier
3/4 c. toasted almonds pulverized in blender

Let the cheese, butter and egg yolks stand at room temperature - at least 3 hours - and work in a warm kitchen for best results.

Place the cheese in a mixing bowl and beat well with a wooden spoon (or low speed on a mixer). Add the butter and continue beating until thoroughly blended, then the sugar (gradually), and the egg yolks one at a time. Then blend in the citron and cognac (mixed candied fruits give it a bit of color as a substitute for the citron); then the pulverized almonds (toasted in oven). Then stir in the vanilla.

Line an appropriate container with a double thickness of cheesecloth wrung out in cold water, and fill with the paskha. There is no need to drain this. Make and refrigerate 3 to 4 days before you plan to eat it. This recipe can easily be doubled.