Paskha (Russian Cheesecake)
Traditional Russian Easter dessert, pressed in a flowerpot using cheesecloth, served with sabayon sauce.
Ingredients
Farmers Cheese (pressed through a sieve)
3 lbs
Confectioners' Sugar
1/2 cup
Candied Fruits
1/2 cup
Almonds (Toasted, Slivered)
1/2 cup
Butter (NO Margarine)
1/2 lb
Egg Yolks (Large)
2
Heavy Cream
1/2 cup
Raisins (Seedless)
1/2 cup
Lemon Rind (Grated)
1/2 tsp
Vanilla Extract
1 tsp
Egg Yolks (Large, for sauce)
2
Lemon Rind (Grated, for sauce)
1/2 tsp
Lemon Juice (for sauce)
1 tbsp
Madeira (for sauce)
1/4 cup
Confectioners' Sugar (for sauce)
1 tbsp
Rum (Light, for sauce)
1 tbsp
Instructions
1
Cheesecake Mixture
Press the farmers cheese through a sieve. Mix with the egg yolks, adding one at a time. Add the sugar and mix until well combined. Heat the cream in a large saucepan until just about to boil, then add the cheese mixture and stir constantly over low heat until the mixture thickens. Remove from heat before it boils. Stir in the fruits, almonds, and lemon zest. Let cool. Cream the butter and vanilla together until fluffy, then fold into the cooled cheese mixture.
2
Mold and Drain
Line a flower pot (at least 7x7 inches) with several layers of damp cheesecloth, leaving enough cloth at the top to form a cover. Pour the cheese mixture into the pot and cover with the cloth. Place weights on top and refrigerate for 2 to 3 days. The whey will drip out from the bottom of the pot, so be sure to place a plate underneath. Once drained, carefully unmold with a knife. Remove the cheesecloth and smooth the sides with a hot knife.
3
Sabayon Sauce
In the top of a double boiler, beat together the egg yolks, sugar, Madeira wine, and lemon zest. Continue beating while cooking until the mixture thickens. Stir in the lemon juice and rum and let cool slightly. Pour the sauce over the cheesecake to serve.
