Pashka Recipe

450 g/1 lb/2 cups cream cheese
100 g/4 oz butter or margarine, softened
150 g/5 oz/4 cup caster (superfine) sugar
150 ml soured (dairy sour) cream
175 g/6 oz/1 cup sultanas (golden raisins)
50g/2 oz glace (candied) cherries
100g/4 oz/1 cup almonds
50g/2 oz chopped mixed (candied) peel

Method:

Mix together the cheese, butter or margarine, sugar and soured cream until well blended. Stir in the remaining ingredients. Spoon into a savarin mould, cover and chill overnight. Dip the mould in a pan of hot water for a few seconds, run a knife around the rim of the mould and invert the cheesecake on to a plate. Chill before serving.