Paskha

Ingredients

• 2 tablespoons candied orange peel finely chopped
• 8 oz cream cheese at room temperature
• 16 oz carton ricotta cheese 
• 0.5 cup sugar 
• 0.5 lb butter unsalted at room temperature
• 1  vanilla pod (6 to 8 in.)

Equipment

• bowl
• knife
• blender
• cheesecloth

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.
3. Add ricotta and orange peel; beat until blended.
4. 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.
5. Cover airtight and chill until paskha is firm enough to hold its shape, at least 1 hour.
6. Lift cloth with paskha from mold. Peel back cloth, invert cheese onto a flat plate, and remove cloth.