Raspberry Cheese Paska

Directions

1. 1
   Strain the liquid from the raspberries and boil liquid with the 1/4 pound granulated sugar for approximately 5 minutes.
2. 2
   Cool and reserve to serve this with the Paska.
3. 3
   Remove the seeds from raspberries by putting through a sieve.
4. 4
   Cream the cream cheese with the sweet butter in electric beater.
5. 5
   Add sugar and cream well.
6. 6
   Lastly, add the raspberry pulp and cream well with the beater.
7. 7
   Line your form with cheesecloth and pour in the mixture. Freeze until 1 hour before you plain to serve.
8. 8
   Top with the sauce when you serve, if you want to, but not necessary.