- For the raspberry sauce place 1 cup of raspberries in a small pot with the sugar and lemon juice. Cook until the raspberries have broken down and melted with the sugar. Place in a blender and process until smooth. Strain through a fine chinois and place in a squeeze bottle refrigerate.
- Slice the strawberry and slice in half the remaining raspberries set aside.
- To plate place the cheesecake in the middle of a plate and place the berries next to the cheesecake. Drizzle with raspberry sauce and finish with mint.
Ingredient availability varies by location*