Prepare the raspberry topping: Just before you take the cheesecake out of the fridge, cook the raspberries with sugar and sifted cornstarch in a saucepan for a few minutes until the raspberries are soft but not broken down. Let the mixture cool slightly.
Finish: Spread the raspberry topping evenly over the firm cheesecake. Let the cake set in the refrigerator for at least 1 hour more.
With this recipe you can enjoy a fresh and irresistible raspberry cheesecake, perfect for birthdays or as a dessert after a meal.
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