Categories: Cheese/eggs, Sauces, Cheesecakes, Russian 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
      1 x  NONE                           
 
---------------------------------CHEESECAKE--------------------------------- 
      6 c  Farmers Cheese; 3 Lbs, *            6 ea 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 ts Lemon Rind; Grated 
    1/2 lb Butter; NO Margarine                3 ts Vanilla Extract 
 
-------------------------------SABAYON SAUCE------------------------------- 
      2 ea Egg Yolks; Large                  1/4 c  Madeira 
    1/2 ts 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.