Prep 15 mins
Cook 0 mins
A sweet but slightly tart sauce that's perfect for cheesecake or ice cream. I developed this to add a fruity note to cheesecake that also counterbalances the rich, sweet cake.
- 12 ounces frozen unsweetened raspberries
- 1⁄2 cup sugar, to taste
- 1⁄4 cup water
- 2 tablespoons cornstarch
- Thaw the raspberries in a strainer placed over a bowl. About 1 cup of raspberry juice should drain out.
- In a small bowl make a slurry with the water and cornstarch.
- In a small saucepan gradually sweeten the juice to taste. Remember that the raspberries, when added back in, will make the sauce tarter.
- Bring the raspberry juice to a simmer and whisk in about half of the cornstarch slurry. Keep whisking until the mixture returns to a simmer. Whisk in more slurry if needed to achieve the desired thickness.
- Remove the saucepan from the heat, pour the thickened juice into a bowl and gently stir in the raspberries.
- Let cool to room temperature. Refrigerate covered until cold.
- If the sauce is too thick, stir in 1 teaspoon of water at a time until thin enough.
- If the sauce is too thin, strain off some of the liquid into a saucepan and gradually thicken with a cornstarch slurry as above.