Categories: Cakes, Cheese, Desserts, Sauces 
      Yield: 10 servings 
  
-----------------------------------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.