* 6 cups farmers cheese; 3 pounds (or large-curd cottage cheese)
* 6 large egg yolks
* 1 1/2 cups confectioners sugar
* 1 1/2 cups heavy cream
* 1/2 cup candied fruits
* 1/2 cup seedless raisins
* 1/2 cup slivered almonds, toasted
* 1/2 teaspoon grated lemon rind
* 1/2 pound butter (do not substitute)
* 3 teaspoons vanilla extract
* 2 large egg yolks
* 1/4 cup Madeira
* 1/2 teaspoon grated lemon rind
* 3 tablespoons confectioners sugar
* 1 tablespoons lemon juice
* 1 tablespoon light rum
* One wooden mold or 1 new, large clay flower pot (at least 7" x 7") The drainage hole allows the excess whey to escape.
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.
Will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.
Optional: Decorate with paper flowers or religious emblems.
Recipe found at MIMI's Cyber Kitchen: http://www.cyber-kitchen.com/recipes/Pashka.htm
1lb Small Curd Dry Cottage Cheese or Cream Cheese
3oz Powder Sugar
1/2 teasp Vanilla Extract
3fl.oz. Double Cream [Baker's cream], lightly whipped
2oz Chopped blanched Almonds
2oz Glace Fruits, chopped
1 piece preserved Stem Ginger, chopped
Candied fruit e.g. cherries, angelica, orange and lemon peel and extra nuts to decorate
Preparation is same as Variation #1
1 lb. cream cheese
1/2 lb. dry cottage cheese
3 tbsp. sour cream
1/2 stick butter, soft
3/4 c. fine sugar
1/2 tsp. vanilla
1 tsp. lemon rind, grated
1 tsp. orange rind, grated
1/2 c. candied fruits, chopped
1/3 c. pistachio nuts, chopped
Candied violets or rose petals (Gourmet store)
1/2 c. white raisins
Put cream cheese and cottage cheese thru strainer, rubbing thru a little at a time into large bowl. Beat until smooth with wooden spoon. Add sour cream, butter, beat well. Add sugar, vanilla, lemon and orange rinds. Beat well. Fold in fruits and nuts. Add raisins if desired. Mix well. Mixture should be firm, if not, add more cream cheese and 1 tablespoon powdered sugar.
Line a clean flower pot (with hole) with a large double thickness cheesecloth square. End to hang out. Fill the flower pot with mixture. Fold cloth over top to cover completely. Place a weight on top, and a deep pan underneath to collect liquid seeping out. Refrigerate overnight. Turn out onto a serving plate, lift gently by the ends of cheesecloth. Stand upright on a serving plate, peel cloth. Decorate top and sides with candied violets and rose petals (or red and green cherries, candied). Surround with gay colored glazed fruits and grapes. You can use any kind of mold so long as it can drain.
Found at: http://www.cooks.com/rec/view/0,1718,153161-249204,00.html
Easy Pashka Recipe:
* 8 oz soft cream cheese
* 1 tsp Vanilla extract
* 1Æ2 cup Butter
* 1Æ2 cup Sugar
* 1 cup Large curd cream style cottage cheese
* 1Æ4 cup Golden raisins
* 1Æ4 cup Toasted almonds (optional)
* 2 tbsp Diced candied pineapple
* 1/3 cup Chopped red candied cherries
* 1 tbsp Fine shredded orange peel
* 1 tbsp Fine shredded lemon peel
1. Combine first 7 ingredients, beat until smooth.
2. Mix in remaining ingredients.
3. With a moistened piece of cheescloth line a clean flower pot whole.
4. Put in mix and put on a rack to drain in refrigerator overnight or longer.
5. Unmold and garnish
|LINKS To RECIPES:|
The GREEN CHRONILE:
CHEF MIKE'S RECIPE: http://culture.polishsite.us/articles/art358fr.htm
COOKS.COM's List of different cheesecakes: http://www.cooks.com/rec/search/0,1-00,cheesecakes,FF.html