Raspberries are the perfect complement to the original cheesecake batter. The hint of lemon and red raspberry makes for a fresh summery taste. The crust is made with a moist, buttery, gluten-free flour blend that have small bits of almonds. The almonds give the cheesecake a change of texture that adds to the complexity of the cheesecake. It is topped off with a vanilla creamy icing which balances the sweetness of the cream cheese filling.