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-----------------------------------CRUST-----------------------------------
NONE
---------------------------------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 t Lemon Rind; Grated
1/2 lb butter; NO margarine
3 t vanilla Extract
-------------------------------sabayon SAUCE-------------------------------
2 Egg Yolks; Large
1/4 c Madeira
1/2 t 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.
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