Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Raspberry Topping for Cheesecake Recipe
    Lost? Site Map

    Raspberry Topping for Cheesecake

    Raspberry Topping for Cheesecake. Photo by ademjana

    1/3 Photos of Raspberry Topping for Cheesecake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Lorac's Note:

    Posted by request. I haven't made the sauce but it was in my recipe files because the addition of maple syrup sounded delicious!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain defrosted raspberries- reserving liquid.
    2. 2
      Add water to the liquid, if needed to measure 1/2 cup.
    3. 3
      In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
    4. 4
      Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
    5. 5
      Stir in raspberries and cool to room temperature before serving.

    Ratings & Reviews:

    • on April 22, 2006

      55

      Wonderful sauce !! I made if for a New York Cheesecake, and used the leftovers spooned over vanilla icecream. Thanks for posting Lorac. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2004

      55

      I really liked this recipe. I cut the recipe in half, but added more frozen raspberries than it called for when cut in half. (About 8-12 oz.) I also squeezed a fresh lemon into the sauce after it was finished. It gave it a nice zing as raspberries have more of a sour flavor than sweet. I would even add a touch less of sugar next time too because the maple syrup works great! I will definitely make this again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2012

      55

      We loved this topping! I made it to go with a cheese cake factory cheesecake copycat recipe and it was an amazing combination. Thanks so much! I will be making this one again for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for Raspberry Topping for Cheesecake

    Serving Size: 1 (30 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 65.1
     
    Calories from Fat 0
    90%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1.4 mg
    0%
    Total Carbohydrate 16.6 g
    5%
    Dietary Fiber 1.2 g
    5%
    Sugars 13.5 g
    54%
    Protein 0.2 g
    0%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites