Paskha
Ingredients
Instructions
- Split the vanilla bean lengthwise with a sharp knife and scrape out black seeds.
- In a bowl with a mixer, beat vanilla seeds, butter, cream cheese, and sugar until smooth. Add ricotta and orange peel; beat until blended.
- 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.
- Cover airtight and chill until paskha is firm enough to hold its shape, at least 1 hour.
- Lift cloth with paskha from mold. Peel back cloth, invert cheese onto a flat plate, and remove cloth.
Nutrition & Diet Analysis (per serving)
314
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).