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Paskha





Yields
Makes 2 1/2 pounds; 12 to 16 servings

Notes: This dessert cheese for Russian Easter is traditionally shaped in a flat-topped pyramid mold. A new 4- to 6-inch-wide clay flowerpot also works. Make cheese up to 4 days ahead. Instead of vanilla bean, you can use 1 tablespoon vanilla. To make the XB ("Christ is risen" in Russian) on sides, use decorator icing in a tube or toasted silvered almonds.

 1 vanilla bean (6 to 8 in.)
 1 cup (1/2 lb.) unsalted butter, at room temperature
 1 package (8 oz.) cream cheese, at room temperature
 1/2 cup sugar
 1 carton (16 oz.) ricotta cheese
 2 tablespoons finely chopped candied orange peel
Step 1
1

Split the vanilla bean lengthwise with a sharp knife and scrape out black seeds.

Step 2
2

In a bowl with a mixer, beat vanilla seeds, butter, cream cheese, and sugar until smooth. Add ricotta and orange peel; beat until blended.

Step 3
3

Line a deep 5-cup mold with 2 layers of damp cheesecloth (if making more than 2 hours ahead, use a mold with a bottom drain--see notes--to get a firmer cheese). Spoon paskha mixture into cloth and pack down firmly. Set on a rack on a rimmed dish.

Step 4
4

Cover airtight and chill until paskha is firm enough to hold its shape, at least 1 hour.

Step 5
5

Lift cloth with paskha from mold. Peel back cloth, invert cheese onto a flat plate, and remove cloth.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 231Calories from Fat 78
% Daily Value *
Total Fat 20g31%

Saturated Fat 13g65%
Cholesterol 61mg21%
Sodium 67mg3%
Total Carbohydrate 8.6g3%

Dietary Fiber 0.0g0%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.