Raspberry Cheese Paska

Instructions

1. Strain the liquid from the raspberries and boil the liquid with 1/4 pound of granulated sugar for approximately 5 minutes.
2. Cool and reserve the raspberry syrup to serve with the Paska.
3. Remove the seeds from the raspberries by passing them through a sieve to obtain raspberry pulp.
4. Cream the cream cheese with the sweet butter using an electric beater.
5. Add the confectioners sugar and beat until well combined and creamy.
6. Gently fold in the raspberry pulp and mix well with the beater.
7. Line your mold with cheesecloth and pour in the mixture.
8. Freeze the Paska until 1 hour before serving.
9. Top with raspberry sauce when serving, if desired, but it is optional.