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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. Split the vanilla bean lengthwise with a sharp knife and scrape out black seeds.
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.
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.
4. Cover airtight and chill until paskha is firm enough to hold its shape, at least 1 hour.
5. Lift cloth with paskha from mold. Peel back cloth, invert cheese onto a flat plate, and remove cloth.
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