This very unusual cheesecake is a traditional Russian Easter dish. To make paskha, you will need a large flower pot at least an 8 in standard 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.
Paskha (Russian Cheesecake)
6 cups Farmers Cheese or large curd cottage cheese
6 Egg Yolks, Large
1 1/2 cups Confectioners' Sugar
1 1/2 cups Heavy Cream
1/2 cup Candied Fruits
1/2 cup Raisins, Seedless
1/2 cup Almonds; Toasted, & Slivered
1/2 teaspoon Lemon Rind, Grated
1/2 pound Butter, not Margarine
3 teaspoons Vanilla Extract
SABAYON SAUCE
2 Egg Yolks, Large
1/4 cup Madeira
1/2 teaspoon Lemon Rind, Grated
3 tablespoons Confectioners' Sugar
1 tablespoon Lemon Juice
1 tablespoon Rum, Light
- Press the Farmers' 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.