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CHEESECAKE
6 c Farmers Cheese; 3 Lbs, *
6 Egg Yolks; Large
1 1/2 c Confectioners’ Sugar
1 1/2 c Heavy Cream
1/2 c Candied Fruits
1/2 c Raisins; Seedless
1/2 c Almonds; Toasted, Slivered
1/2 ts Lemon Rind; Grated
1/2 lb Butter; NO Margarine
3 ts Vanilla Extract
SABAYON SAUCE
2 Egg Yolks; Large
1/4 c Madeira
1/2 ts Lemon Rind; Grated
3 tb Confectioners’ Sugar
1 tb Lemon Juice
1 tb Rum; Light
* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is
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NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES
AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the
egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. 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. Remove from the heat before it begins to boil. Stir in the
fruits, almonds, and lemon rind. Cool. Cream together the butter and the
vanilla, then stir into the cooled cheese mixture. 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. Fill the pot with the cheese mixture
and cover with the flap. Put a weight on the top and place in the
refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom
of the pot, so be sure to place a pan under it. When drained, carefully
unmold the cake with a knife. Remove the cheesecloth and smooth the sides
with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar,
Madeira, and lemon rind in the top of a double boiler. Cook and continue
beating until the mixture thickens. Stir in the lemon juice and the rum,
then chill briefly.
Pour the sauce over the cheesecake and serve. NOTE: This very unusual
cheesecake is a traditional Russian Easter dish. 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. Back then, it was made in a special
pyramid-shaped form, but you can make it in an ordinary red clay flower
pot.
Visually, the effect is quite striking, and the drainage hole allows the
excess whey to escape. To make paskha, you will need a large flower pot
and some cheesecloth. The paskha will keep in the refrigerator for several
weeks, but be sure to make it at least three days in advance.
From
Yields
10 Servings