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NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM.
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Press the cheese through a sieve.
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Combine the cheese with the egg yolks, beating in 1 yolk at a time.
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Add the sugar and blend well.
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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.
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Remove from the heat before it begins to boil.
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Stir in the fruits, almonds, and lemon rind.
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Cool.
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Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
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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.
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Fill the pot with the cheese mixture and cover with the flap.
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Put a weight on the top and place in the refrigerator for 2 to 3 days.
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The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
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When drained, carefully unmold the cake with a knife.
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Remove the cheesecloth and smooth the sides with a hot knife.
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Prepare the sauce.
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Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
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Cook and continue beating until the mixture thickens.
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Stir in the lemon juice and the rum, then chill briefly.
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Pour the sauce over the cheesecake and serve.
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NOTE: This very unusual cheesecake is a traditional Russian Easter dish.
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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.
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Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot.
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Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape.
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To make paskha, you will need a large flower pot and some cheesecloth.
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The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.
