The raspberry, known for its tangy and sweet flavor, is composed of numerous small berries.

These tiny berries, when strung together, contain abundant juice and distinctive seeds. Raspberries belong to the Rosaceae family and have their origins on the Greek island of Crete.

Due to their delicate nature, raspberries are typically sold in small containers. It's important to exercise caution when purchasing them. Opt for plump ones without blemishes.

Also, examine the bottom of the container to ensure that the berries aren't crushed. After purchasing, it's advisable to consume raspberries within two days, unless you intend to freeze them; indeed, raspberries can be frozen.

Because raspberries are perishable, they are often used in preserves. In desserts, raspberries can be employed to reduce the need for excessive sugar and fat due to their natural acidity.

When cooking raspberries, it's crucial to cook them quickly to prevent the caramelization process that can affect their flavor and color.

Naturally, such a remarkable fruit is highly sought after by many pastry chefs. Delectable dessert cakes made with fresh raspberries are also exceedingly delightful.

The recipe for a delightful raspberry cream cheesecake:


- 500g cheese

- 300g cream (for decoration)

- Approximately 160g powdered sugar

- 4 eggs

- A box of raspberries

- 30g cornstarch

- 1 lemon

- 160g milk

- A teaspoon of vanilla extract

- 200g cookies

- 110g butter


Step 1: Begin by melting the butter and crushing the cookies with a rolling pin until they form a slightly damp sandy texture. Press this mixture into a mold to form the base, then refrigerate for half an hour.

Step 2: Prepare the cake batter by whisking together softened cream cheese and powdered sugar until smooth. Add the eggs in small batches, fully incorporating each egg before adding the next. Incorporate the lemon zest and juice, followed by the cornstarch, milk, and vanilla extract.

Step 3: Pour the batter into the prepared mold. If using a springform pan, wrap it in aluminum foil to prevent leaks. Place the mold in a larger baking pan filled with water and bake at 160 degrees Celsius for approximately one and a half hours.

Step 4: Once baked, allow the cake to cool and refrigerate it overnight.

Step 5: To create the raspberry cream topping, cream the butter and powdered sugar together until light and fluffy. Place the cream into a piping bag equipped with a sizable nozzle. Pipe the cream onto the unmolded cake and decorate it with raspberries.

Chill the cake in the refrigerator for an hour before removing it from the mold. Sprinkle powdered sugar over the top before slicing and serving.

Step 6: Enjoy this raspberry cream cheesecake alongside a cup of coffee or tea for a delightful treat.