Paskha - An Old Russian Easter Tradition - cooking recipe

Ingredients

3 lbs farmer cheese
1 1/2 lbs unsalted butter, softened
1 1/2 pints whipping cream
2 vanilla beans or 2 tablespoons vanilla extract
2 cups sugar
5 egg yolks

Preparation

Drain farmer's cheese of all moisture by placing cheesecloth in colander and weighting down with bricks or other heavy items. Drain overnight in refrigerator.
Beat butter and 1 1/2 cups sugar until creamy.
Whip 1/2 cup sugar with the 5 egg yolks until white.
Add the insides of 2 vanilla beans to the egg yolk. (cut in half and scrape inside out.) Chop the outside of 1 vanilla bean as finely as possible and add to egg yolk mixture.
Mix the butter-sugar mixture and the yolk mixture together. Add cheese and mix thoroughly.
Whip the whipping cream until firm and fold into above.
Line container of choice (wooden mold, clay flower pots or kitchen colander with damped cheesecloth.
Fill mold with cheese mixture, wrapping excess cloth over top. Make sure to place plate to catch drips underneath mold.
Refrigerate at least 6 days before you unmold the Paskha (I have never waited this long -- ) Paskha should be firm to touch in order to hold the shape well.
Turn mold upside down onto decorative plate and gently pull the cheesecloth off.
Decorate with candied fruits, nuts, raisins or any other edible item you choose. Traditional decorations includes Christian symbols such as crosses, etc. This dish is only served during the Easter season in Russia.