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- 6 cups farmer cheese, 3 Lbs or 6 cups large-curd cottage cheese
- 6 large egg yolks
- 1 1/2 cups confectioners' sugar
- 1 1/2 cups heavy cream
- 1/2 cup candied fruit
- 1/2 cup raisins, Seedless
- 1/2 cup almonds, Toasted, Slivered
- 1/2 teaspoon lemon, rind of, Grated
- 1/2 lb butter, NO Margarine
- 3 teaspoons vanilla extract
- 1NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM.
- 2Press the cheese through a sieve.
- 3Combine the cheese with the egg yolks, beating in 1 yolk at a time.
- 4Add the sugar and blend well.
- 5Heat 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.
- 6Remove from the heat before it begins to boil.
- 7Stir in the fruits, almonds, and lemon rind.
- 9Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
- 10Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
- 11Fill the pot with the cheese mixture and cover with the flap.
- 12Put a weight on the top and place in the refrigerator for 2 to 3 days.
- 13The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
- 14When drained, carefully unmold the cake with a knife.
- 15Remove the cheesecloth and smooth the sides with a hot knife.
- 16Prepare the sauce.
- 17Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
- 18Cook and continue beating until the mixture thickens.
- 19Stir in the lemon juice and the rum, then chill briefly.
- 20Pour the sauce over the cheesecake and serve.
- 21NOTE: This very unusual cheesecake is a traditional Russian Easter dish.
- 22In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it.
- 23Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot.
- 24Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape.
- 25To make paskha, you will need a large flower pot and some cheesecloth.
- 26The 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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Nutritional Facts for Paskha (Russian Cheesecake)
Serving Size: 1 (203 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 558.1
- Calories from Fat 353
- Total Fat 39.3 g
- Saturated Fat 21.7 g
- Cholesterol 271.6 mg
- Sodium 187.0 mg
- Total Carbohydrate 30.9 g
- Dietary Fiber 1.1 g
- Sugars 26.5 g
- Protein 19.8 g
The following items or measurements are not included: