Paskha

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. 1. Split the vanilla bean lengthwise with a sharp knife and scrape out black seeds.
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.
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.
4. 4. Cover airtight and chill until paskha is firm enough to hold its shape, at least 1 hour.
5. 5. Lift cloth with paskha from mold. Peel back cloth, invert cheese onto a flat plate, and remove cloth.