Paskha

recipe
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.

Yield:

Makes 2 1/2 pounds; 12 to 16 servings

Recipe from

Nutritional Information

Calories 231
Caloriesfromfat 78 %
Protein 4.4 g
Fat 20 g
Satfat 13 g
Carbohydrate 8.6 g
Fiber 0.0 g
Sodium 67 mg
Cholesterol 61 mg

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

Preparation

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.

Note:

April 1999
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