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Paskha (russian cheesecake) Recipe
Paskha (russian cheesecake) Recipe
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Paskha (russian cheesecake)

Home > Desserts & Sweets > Miscellaneous > Paskha (russian cheesecake)
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Paskha (russian cheesecake) Recipe
-----------------------------------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
  ~------------------------------------------------------
  ~----------------- 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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Free recipe: Paskha (russian cheesecake) (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
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