Zest a lemon and juice it, split the vanilla bean and scrape out seeds.
In a food processor combine farmer's cheese, creme fraiche, softened butter, sugar, vanilla bean seeds and zest and juice of one lemon. Process until silky smooth.
Turn the Paskha mold upside down and set inside a bowl, line it with cheese cloth so the ends are long enough to cover the bottom of the mold. Transfer the cheese mixture into the mold, pack it tightly to avoid air bubbles.
Cover the top with cheese cloth and set a plate on top of, which then should be weighed down with something heavy like a mason jar filled with water.
Refrigerate for at least 10 hours. When the cheese pudding is ready to be unmolded you should see some liquid from farmer's cheese at the bottom of the bowl. This means the cheese pudding is sufficiently drained and will be able to hold its shape.
Uncover the base of cheese pudding from the cheese cloth and place a plate directly on top of cheese, then invert the cheese pudding while still in the mold onto a serving plate, gently pull the mold off the cheese pudding and then remove the cheese cloth.
Serve with any fruit preserves and whipping cream if desired.