Cottage Cheese Paskha

Press the cottage cheese through a sieve or blend it well with an immersion blender. Add the softened but not melted butter and mix thoroughly.

In a separate bowl, whip the eggs with powdered sugar, add the cream and vanilla, and stir to combine.

Place the egg mixture over medium heat and bring to a boil, stirring constantly for 3–5 minutes until it thickens. Remove from heat and let cool.

Roughly chop the nuts and candied fruit.

Rinse the raisins, pour boiling water over them, then drain and pat dry.

Combine the cottage cheese mixture with the egg mixture, add the nuts, candied fruit, and raisins. Mix everything well.

Assemble the paskha mold, place it on a plate with the wide side up, and line it with 2–3 layers of cheesecloth.

Fill the mold with the mixture, pressing it down firmly. Fold the edges of the cheesecloth over the top and place a weight on it. Refrigerate for 12 hours.