Raspberry Topping for Cheesecake

Total Time
Prep 5 mins
Cook 10 mins

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


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

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

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!

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!

partysweets August 15, 2012