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1
Press the cheese through a sieve.
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2
Combine the cheese with the egg yolks, beating in 1 yolk at a time.
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3
Add the sugar and blend well.
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4
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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5
Remove from the heat before it begins to boil.
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6
Stir in the fruits, almonds, and lemon rind.
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7
Cool.
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8
Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
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9
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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10
Fill the pot with the cheese mixture and cover with the flap.
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11
Put a weight on the top and place in the refrigerator for 2 to 3 days.
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12
The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
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13
When drained, carefully unmold the cake with a knife.
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14
Remove the cheesecloth and smooth the sides with a hot knife.
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15
Prepare the sauce.
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16
Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
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17
Cook and continue beating until the mixture thickens.
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18
Stir in the lemon juice and the rum, then chill briefly.
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19
Pour the sauce over the cheesecake and serve.
