Mix the cream cheese, sugar, softened butter and eggs together well. Bring to a simmer on the stove first at a low, then with a little higher heat, stirring constantly. Remove from heat, add raisins and vanilla sugar and let cool completely.
Place a piece of white cotton or gauze, approx. 50 x 50 cm, in a bowl so that the edges of the fabric protrude far beyond the edges of the bowl. Add the cream cheese mixture. Cross the corners of the fabric over the cream cheese mixture and tie a knot. Hang the resulting sachet over the bowl overnight so that the excess liquid can drain off.
Then put the sachet and its contents in a sieve. Place the sieve on a saucepan. Cover the bag with an upturned plate and place a weight on it (approx. 2-3 kg). Allow to drain under the weight for another 24 hours, otherwise the paskha will be too mushy.
Then take it out of the bag and shape it. Traditionally, the paskha must have the shape of a pyramid with the tip cut off.
For the cream sauce, stir together the whipped cream, sugar and cornstarch. Stir on the stove with low heat until the mixture becomes thick. Pour over the paskha while it is still warm. Decorate as you like.
The traditional Orthodox paskha has two Cyrillic letters: X and B (pronounced H and W). These are the first letters of Russian Christ is risen.
The paskha tastes best on a thick slice of the traditional Russian beer Kulitsch. Easter wreath and other yeast pastries go well with it.
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