Directions:
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 4474.52 Kcal (18734 kJ) | ||
| Calories from fat | 3923.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 435.94g | 671% | |
|---|---|---|---|
| Cholesterol | 1237.55mg | 413% | |
| Sodium | 523.11mg | 22% | |
| Potassium | 625.44mg | 13% | |
| Total Carbs | 101.68g | 34% | |
| Sugars | 76.23g | 305% | |
| Protein | 56.13g | 112% | |
| Vitamin A | 4.5mg | 151% | |
| Calcium | 1076.2mg | 108% | |
| Amount Per 100 g | |||
| Calories | 436.52 Kcal (1828 kJ) | ||
| Calories from fat | 382.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.53g | 671% | |
|---|---|---|---|
| Cholesterol | 120.73mg | 413% | |
| Sodium | 51.03mg | 22% | |
| Potassium | 61.02mg | 13% | |
| Total Carbs | 9.92g | 34% | |
| Sugars | 7.44g | 305% | |
| Protein | 5.48g | 112% | |
| Vitamin A | 0.4mg | 151% | |
| Calcium | 105mg | 108% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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