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Raspberry Pie

What You'll Need:

  • 1 1/2 cups water

  • 1 cup sugar

  • 1/3 cup corn starch

  • 1/2 tsp. tapioca

  • 1 quart fresh or frozen Champaign Berry Farm raspberries

  • Prepared pie crust, or your favorite pie crust recipe


Boil water and 1/2 cup sugar. In separate bowl, mix 1/2 cup sugar, corn starch, and tapioca. Then, add mixture to boiling mixture. Slowly add Champaign Berry Farm raspberries. Stir in between pours. Pour into prepared pie crust. Add pie crust top. Bake at 425 degrees for 15 minutes then reduce temperature to 375 degrees for 30 more minutes or until pie is bubbly and nicely browned.

Raspberry Cheesecake

What You'll Need:

  • 1 cup graham cracker crumbs

  • 1 1/4 cups granulated sugar, divided use

  • 3 Tbsp butter, melted

  • 1/2 cup plain yogurt

  • 2 Tbsp all-purpose flour

  • 1 Tbsp cornstarch

  • 4 (8-ounce) packages cream cheese, softened

  • 4 large eggs

  • 2 tsp lemon juice

  • 1/2 tsp finely grated lemon peel

  • 1 1/2 tsp vanilla extract

  • 1 cup sour cream

  • 1 Jar of Champaign Berry Farm Raspberry Sauce

  • OR, make your own​

  • 2 pints of Champaign Berry Farm raspberries​

  • 1/2 cup of water

  • 1 cup of sugar

  • 1tbsp of lemon juice

  • 2 tablespoons of cornstarch


  • Preheat oven to 325°F (160°C). Spray the sides of a 9-inch springform pan with vegetable cooking spray. In a medium bowl, combine graham cracker crumbs, 2 tablespoons of the sugar and butter. Press into bottom of the pan In a large bowl, combine yogurt, flour and cornstarch. Add cream cheese and beat well. Add 1 cup of the sugar, eggs, lemon juice, lemon peel and vanilla. Mix well. Pour over crust and bake 60 minutes. Turn off oven and let cake cool in the oven for 30 minutes In a small bowl, blend sour cream and remaining 2 tablespoons sugar; spread over top of cake. Return to warm oven until set. Refrigerate before serving.​

  • Make your own raspberry sauce: Combine ingredients in a medium saucepan, melt together until liquefied to desired consistency.

Raspberry Cobbler


  • 1 cup sugar

  • 3 T. cornstarch

  • 1 cup water

  • 1/4 tsp. vanilla


Instructions: Cook over medium heat until thick.

Add 4 cups of fresh Champaign Berry Farm raspberries.

Pour into baking dish.



  • 1 cup flour

  • 3/4 cup sugar

  • 1/4 cup butter

  • 1 beaten egg


Instructions: Mix together first 3 ingredients as if making pie dough. Add egg. Mixture should appear crumbly. Sprinkle over fruit mixture. Bake at 400 degrees for about 40-45 minutes or until topping is lightly browned.

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