Lemon Paskha

Ingredients:
3 pounds farmers' or ricotta cheese
1/2 cup butter, softened
1 cup sugar (or sugar substitute)
1 cup heavy cream
Peel from two lemons, finely shredded

Directions:
Put the cheese in a cheesecloth bag; tie and put under a weight for six hours to press out the juices.

In a blender, blend all ingredients together; put in a pot.

Simmer on very low heat for one hour.

Note:
Do not allow mixture to boil or ingredients to blend together permanently.

Place in the cheesecloth bag and under the weight for 24 hours.