Martha Lynch’s Famous Cheese Pascha (two methods)
Works best with ingredients at room temperature
1lb cream cheese
1 cup confectioner sugar
Push through a sieve:
6 hard-boiled egg yolks – one by one
½ lb whipped sweet butter
6 hard-boiled egg yolks
½ cup seedless yellow raisins
½ cup candied fruit
½ cup chopped nuts
1 tsp. vanilla
Zest of one lemon
Place in dome like mold.
Line with plastic wrap for easy removal.
Set aside some raisins and nuts to decorate.
New Modern Method (my new twist on a great recipe):
Follow the same proportions.
In a food processor blend in: egg yolks, butter, cream cheese, and confectioner sugar (in that order)
Fold in the raisins; fruit (I never use them. I don’t like candied fruit. I double the raisins) nuts, vanilla and zest of tangerine.
Place in dome like mold. Line with plastic wrap for easy removal.
Set aside some raisins and nuts to decorate