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.
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