Description
A delightful raspberry sauce that adds a burst of tartness and sweetness to cheesecake, enhancing its flavor and visual appeal.
Ingredients
Scale
- 2 cups fresh or frozen raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional for thicker sauce)
- 2 tablespoons water (if using cornstarch)
Instructions
- Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook while stirring for about 5-7 minutes until raspberries break down.
- If desired, mix cornstarch with water to create a slurry, and stir it into the sauce. Cook for another 2-3 minutes until it thickens.
- Remove from heat and let it cool before serving.
Notes
Store in an airtight container in the fridge for up to one week or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 105
- Sugar: 21g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg