|Cream cheese||2 Pound|
|Butter||4 Ounce, softened|
|Sour cream||4 Fluid Ounce|
|Vanilla essence||1⁄2 Teaspoon|
|Grated lemon rind||1|
|Sultanas/Seedless raisins||3 Tablespoon|
|Slivered almonds||2 Tablespoon|
|Slivered almonds||1 Tablespoon, toasted|
|Chopped glace cherries||1 Tablespoon|
Place the cream cheese in a large wire strainer set over a small mixing bowl.
Cover the cheese with a clean cloth and place a heavy weight on top.
Leave the cheese to drain for at least 1 1/2 hours.
Discard any liquid in the bowl.
Transfer the cheese to a large bowl.
With a wooden spoon, beat the butter into the cheese, a little at a time, and continue beating until the mixture is blended.
In a medium sized mixing bowl, combine the sour cream, sugar and egg yolk with a fork or spoon, beating until the sugar has dissolved.
Gradually add the sour cream mixture to the cream cheese mixture, beating constantly.
Beat in the vanilla essence and grated lemon rind.
'Fold in the sultanas or seedless raisins, the raisins, almonds, toasted almonds and glace cherries.
Line a paskha mould, if you have one, or some similar perforated mould, with cheesecloth.
Spoon in the cream cheese mixture and smooth the top with a knife.
Cover the mould with a damp cloth and place a heavy weight on top.
Place the mould, on a large plate, in the refrigerator to chill for 8 hours or overnight.