10 Reviews

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

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Chef Dee April 22, 2006

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!

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FoodieNicole August 24, 2004

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!

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partysweets August 15, 2012

This too was my first time making this type of sauce. I usually make my cheesecake plain, but adding this sauce makes it beyond amazing!! Not too sweet, and not too tart. I ended up using regular frozen raspberries (non sweetened) and it turned out just fine. I will definitely use this sauce everytime I make a cheesecake! Thanks for the awesome recipe!

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C.garnero August 06, 2012

This was my first time making something like this and at first I was a little nervous about not knowing what it meant by "thickens" but sure enough, everything went just as the recipe said and my mother (chef extraordinaire!) said it tasted delicious and fresh! We loved it!! I should note that I doubled the recipe and had just what I needed to top the doubled recipe of mini cheese cakes I made (17253). Thanks! Update - 4.23.10 you just can't go wrong with this!

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The Left Handed Chef April 24, 2010

Excellent tasting topping! I used frozen whole raspberries and as it didn't produce a syrup, I used 3 tbsps. of raspberry jam mixed with the water to measure 1/2 cup. Turned out delicious!

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Chef at Our Place in Ontario Canada December 29, 2009

Delicious! This was extremely easy to make, it looks impressive, and it is yummy! Stirring the berries in at the end keeps the berries in tact, which makes it look more appealing than those recipes that have you cook the berries. Thanks for posting!

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My3Monkeys November 20, 2008

This was amazing! It was VERY easy and tastes wonderful. I put it over plain cheescake. I would definately double the recipe!

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mscannata August 16, 2008

So easy and so fresh tasting! It looks like thick pie filling and I was afraid it would taste like the canned stuff, but oh is it delicious. The fresh raspberry taste really shines through!

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Elainia December 24, 2007

So easy, and soooo tasty! It makes cheesecake so much better! It'd probably be great on ice cream too. If you're looking for a raspberry topping for cheesecake, stop here and try this one.

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chemekristen April 23, 2007
Raspberry Topping for Cheesecake