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Paskha (Russian Cheesecake)

 

67

Yield

1

cake

Prep

20

min

Cook

1

hrs

Ready

3

days

Trans-fat Free
 

Ingredients

Cheesecake
6 cups farmer's cheese
*
6 each egg yolks
*
1 ½ cups powdered sugar
1 ½ cups heavy whipping cream
½ cup candied fruit
*
½ cup raisins, seedless
½ cup almonds
slivered
*
½ teaspoon lemon zest
grated
½ pound butter
3 teaspoons vanilla extract
Sauce
2 each egg yolks
large
*
¼ cup madeira wine
*
½ teaspoon lemon zest
grated
3 tablespoons powdered sugar
1 tablespoon lemon juice
1 tablespoon rum
light

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 98872% of calories from fat
 % Daily Value *
Total Fat 79g 122%
Saturated Fat 50g 249%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 364mg 15%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 55% Vitamin C 6%
Calcium 8% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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