Paskha (russian Cheesecake)

Ingredients

• Servings: 10
• 6 cups farmer cheese, 3 lbs or 6 cups large-curd cottage cheese
• 6 large egg yolks
• 1 1/2 cups confectioners' sugar
• 1 1/2 cups heavy cream
• 1/2 cup candied fruit
• 1/2 cup raisins, seedless
• 1/2 cup almonds, toasted, slivered
• 1/2 teaspoon lemon, rind of, grated
• 1/2 lb butter, no margarine
• 3 teaspoons vanilla extract
• 2 large egg yolks
• 1/4 cup madeira wine
• 1/2 teaspoon lemon, rind of, grated
• 3 tablespoons confectioners' sugar
• 1 tablespoon lemon juice
• 1 tablespoon rum, light

Recipe

• 1 note: this is a special cake requiring a new large flower pot 7 x 7-inches at a minimum.
• 2 press the cheese through a sieve.
• 3 combine the cheese with the egg yolks, beating in 1 yolk at a time.
• 4 add the sugar and blend well.
• 5 heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
• 6 remove from the heat before it begins to boil.
• 7 stir in the fruits, almonds, and lemon rind.
• 8 cool.
• 9 cream together the butter and the vanilla, then stir into the cooled cheese mixture.
• 10 line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
• 11 fill the pot with the cheese mixture and cover with the flap.
• 12 put a weight on the top and place in the refrigerator for 2 to 3 days.
• 13 the whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
• 14 when drained, carefully unmold the cake with a knife.
• 15 remove the cheesecloth and smooth the sides with a hot knife.
• 16 prepare the sauce.
• 17 beat together the egg yolks, sugar, madeira, and lemon rind in the top of a double boiler.
• 18 cook and continue beating until the mixture thickens.
• 19 stir in the lemon juice and the rum, then chill briefly.
• 20 pour the sauce over the cheesecake and serve.
• 21 note: this very unusual cheesecake is a traditional russian easter dish.
• 22 in the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it.
• 23 back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot.
• 24 visually, the effect is quite striking, and the drainage hole allows the excess whey to escape.
• 25 to make paskha, you will need a large flower pot and some cheesecloth.
• 26 the paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.