Raspberry Cheese Paska
A luscious raspberry cheese Paska combining creamy cheese with vibrant raspberry flavor, perfect for special occasions or as a delightful dessert for berry lovers.
Ingredients
Instructions
- Strain the liquid from the raspberries and boil the liquid with 1/4 pound of granulated sugar for approximately 5 minutes.
- Cool and reserve the raspberry syrup to serve with the Paska.
- Remove the seeds from the raspberries by passing them through a sieve to obtain raspberry pulp.
- Cream the cream cheese with the sweet butter using an electric beater.
- Add the confectioners sugar and beat until well combined and creamy.
- Gently fold in the raspberry pulp and mix well with the beater.
- Line your mold with cheesecloth and pour in the mixture.
- Freeze the Paska until 1 hour before serving.
- Top with raspberry sauce when serving, if desired, but it is optional.
Tips & Substitutions
For a lighter version, you can substitute half of the cream cheese with Greek yogurt. If you prefer a sweeter dessert, increase the amount of confectioners sugar to taste. Ensure the raspberries are fully thawed and drained to prevent excess moisture in the mixture. Using a food processor can help achieve a smoother pulp from the raspberries.
Serving Suggestions
Serve the Raspberry Cheese Paska chilled, drizzled with the reserved raspberry syrup for added flavor. It pairs wonderfully with a refreshing German Cucumber Salad or as a sweet finish to a summer meal. Consider garnishing with fresh raspberries or a dollop of whipped cream for an elegant presentation.
Storage & Reheating
Store any leftovers in an airtight container in the freezer. This Paska can last up to 2 months frozen. To serve, simply remove it from the freezer and let it sit at room temperature for about an hour before slicing. Avoid refreezing once it has been thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Cheese Paska contains roughly 330 calories, with 2g protein, 71g carbohydrates, and 5g fat. It is a good source of dietary fiber (13% of the Daily Value), vitamin C (12% of the Daily Value), and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 581mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used in this recipe. However, you may need to adjust the amount of sugar based on their sweetness. Fresh raspberries may also yield less liquid, so be sure to keep an eye on the syrup consistency.
How long does the Paska need to freeze?
The Paska should be frozen for at least 4 hours to ensure it sets properly. If you plan to serve it the next day, freezing overnight is ideal. Just remember to remove it about an hour before serving to allow it to soften slightly for slicing.
Can I make this recipe ahead of time?
Absolutely! This dessert is perfect for making ahead. Prepare the Paska up to a week in advance and store it in the freezer. Just remember to prepare the raspberry syrup closer to serving time for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).