2 1/2 pounds farmer cheese, cream cheese or small-curd whole-milk ricotta 5 egg yolks 1 cup (2 sticks) butter 2 cups sugar 1 vanilla bean, split lengthwise, scraped 1 cup sour cream 1/2 cup chopped toasted almonds 1/4 cup glace cherries 1/4 cup glace lemons

Step 1 Place cheese in fine sieve and let drain overnight in refrigerator. Pass drained cheese through coarse sieve.

Step 2 Cream egg yolks, butter, sugar and scraped vanilla bean. Combine with cheese and sour cream. Place in cheesecloth-lined 7-inch clay flowerpot or cheesecloth-lined paskha mold. Cover top of cheese mixture with paper plate and weight it with brick. Let it drain 24 to 36 hours in refrigerator.

Step 3Unmold Paskha on plate and decorate with almonds, cherries and lemons. Serve with Kulich.

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