Paskha (Russian Cheesecake) Recipe

Paskha (Russian Cheesecake) Recipe

Ingredients:

For the Cheesecake:
6 c of cheese (Farmers)
6 pcs of egg yolks (large)
1-1/2 c of powdered sugar
1-1/2 c of cream (heavy)
1/2 c of fruits (candied)
1/2 c of raisins (seedless)
1/2 c of almonds; toasted and slivered
1/2 tsp of lemon zest; grated
1 c of butter (no margarine)
3 tsp of vanilla extract

For the Sauce:
2 pcs of egg yolks (large)
1/4 c of Madeira
1/2 tsp of lemon zest; grated
3 Tbsps of powdered sugar
1 Tbsp of juice (lemon)
1 Tbsp of rum (light)

Instructions:

Press the cheese through a sieve. Combine cheese and egg yolks, adding them individually. Add sugar and blend well. Heat cream in a saucepan till boiling. Add the mixture of cheese; cook above low heat while stirring constantly, till mixture thickens. Once boiling, take out from the heat. Add fruits, nuts, and zest; stir then allow to cool. Beat butter and vanilla till creamy; add onto 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 inside the refrigerator for 2-3 days. The 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.

To make the sauce, beat together the egg yolks, sugar, Madeira, and lemon rind inside a bain-marie. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill for a while. Pour the sauce above the cheesecake and serve at once.

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