Blueberry Topping for Cheesecake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Versatile Blueberry Topping for Cheesecake is absolutely bursting with juicy summer flavor. In less than 10 minutes, you’ll have an amazing go-to berry compote that works as a filling or as a mouthwatering topping. 

• Deep flavor: The concentrated berry taste is amazing.
• Gorgeous color: This deep indigo sauce looks as good as it tastes.
• Silky: A little cornstarch makes it perfectly thick and glossy.
• Customizable: Swap out blueberries for blackberries or strawberries.
• Endless uses: This recipe is ideal for breakfast, snacks, or desserts.

Just taste this incredible sauce, and you’ll be coming up with dozens of ways to enjoy it. And, of course, this simple blueberry topping, with just the right level of sauciness, is the best way to complement cheesecake. Serve it on top or on the side with my New York Cheesecake, White Chocolate Truffle Cheesecake, Japanese Cheesecake, and Burnt Basque Cheesecake, or store-bought cheesecake!

But don’t think of this as just a blueberry sauce for cheesecake—it’s so much more. With its bright, fresh flavor and jewel-like color, it’s stunning on pancakes, ice cream sundaes, or baked into a pie. I call it my secret weapon for instant summer flavor. And here’s the best part: you don’t need fresh berries. Frozen blueberries work beautifully—no need to thaw, just toss them right in. Feeling creative? Add a splash of vanilla or almond extract, or brighten things up with a bit of lemon or orange zest.

Table of Contents

• What is Blueberry Topping for Cheesecake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Blueberry Topping for Cheesecake
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Blueberry Recipes

What is Blueberry Topping for Cheesecake?

• Blueberry Topping for Cheesecake is a lightly cooked berry sauce.
  • Sugar and lemon juice enhance the blueberry flavor.
  • Cornstarch thickens the mixture as it simmers.
  • This topping can also be used as a filling or a sauce.
  • This blueberry sauce for cheesecake topping will pour and spread most easily when it’s warm or at room temperature. It still tastes delicious cold, but it will be thicker.
• This topping is a compote, a sauce that’s made by cooking fruit with sugar, water, and a thickener like cornstarch. Compotes, like my Blueberry Topping, are gently and quickly cooked so the fruit just softens.
• When cream cheese-based New York Cheesecake was invented in the early 1900s, fruity toppings like blueberry and cherry were a natural complement to the rich dessert, with its Graham cracker crust and sour cream topping.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Medium saucepan
• Spoon

Key Ingredients and Substitutes

Blueberries

• Sweet-tart blueberries make a juicy sauce with a tantalizing floral note.
• These blue-violet berries also add stunning visual appeal
• Substitute: You can replace the blueberries with blackberries or strawberries (slice them if they’re large).

Water

• Water helps the blueberries cook down into a sauce-like consistency.
• Substitute: Instead of water, you can use an equal amount of orange juice, red wine, or port.

Granulated sugar

• Sugar sweetens the berries, smoothing out their tartness.
• Importantly, sugar helps thicken the topping.
• Substitute: Use an equal amount of light brown sugar or coconut sugar instead of the granulated sugar.
  • You can also use maple syrup or honey in place of the granulated sugar.
  • Since maple syrup and honey are sweeter than granulated sugar, use less. In this recipe, use 6 tablespoons (3 fl oz/89ml) of maple syrup or honey.

Salt

• There’s just a pinch of salt here, but it’s essential—salt highlights the individual ingredients and keeps the homemade blueberry sauce from tasting bland.

Cornstarch

• Cornstarch thickens the mixture, transforming it into a silky, thick sauce.
• Mixing the cornstarch with lemon juice before adding it to the blueberries helps prevent clumping.

Lemon juice

• Lemon juice brightens the flavors and preserves the topping’s vibrant color.

How to Make Blueberry Topping for Cheesecake

1. Add ingredients to pan and heat: In a medium saucepan over medium heat, combine the blueberries, water, sugar, and a pinch of salt. Stir frequently, and bring to a simmer.

2. Add cornstarch mixture: In a small bowl, whisk the cornstarch with the lemon juice, then stir the mixture into the blueberries.

3. Finish cooking: Continue simmering for 2 minutes, stirring often, until the sauce is thick, clear, and glossy.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Adjust Consistency: If the blueberry cheesecake topping is thicker than you want it to be, once done cooking, add water, about 1 teaspoon at a time, until your desired consistency is reached.
• Reheating info: This sauce will thicken significantly in the refrigerator. Warming it up in the microwave or on the stove and adding a touch of water will loosen it.
• Endless uses: This topping is not just for cheesecake—serve it with pancakes or waffles, or use it to fill hand pies.
• Activating cornstarch: Be sure to let the sauce simmer for a full two minutes once you add the cornstarch. This will properly activate the starch.
• Berry options: You can replace the blueberries in this recipe with an equal amount of blackberries or sliced strawberries. I don’t recommend using raspberries as they are a bit too delicate for cooking.

Make Ahead and Storage Instructions

• Make-ahead tips: 
  • This topping will keep in the fridge for up to a week.
  • Before using, warm it up in the microwave or on the stove and add a touch of water if necessary to loosen it.
• How to store leftovers:
  • Let the topping cool to room temperature and then place it in an airtight jar.
  • Refrigerate for up to one week.
  • For longer storage, you can freeze the topping.
  • Place in a freezer-safe container or freezer bag and freeze for up to two months.
  • Let thaw in the fridge overnight before using.

FAQS

How do I make sure my topping isn’t too runny or too thick?

• To achieve the proper thickness, do not omit the cornstarch. Even if you continue to cook the berries down, they won’t form into a thick, silky mixture.
  • Be sure to simmer for two minutes after adding the cornstarch and lemon juice mixture.
• To prevent the sauce from getting too thick and gummy, make sure the cornstarch is mixed thoroughly with the lemon juice before adding it to the blueberries.
  • Be sure your heat isn’t too high—you want it to simmer, not boil.
  • Stir the mixture while it simmers to keep it from clumping.

Other flavorings

• Stir in 1/2 teaspoon of finely chopped mint or thyme.
• Add in a teaspoon of orange zest to this blueberry sauce recipe.
• Flavor this blueberry topping for cheesecake with a teaspoon of vanilla extract or 1/2 teaspoon of almond extract.
• Add cinnamon or cardamom to taste to this blueberry sauce recipe.
• For a sauce for grown-ups, replace the water and lemon juice with red wine or port.

What are some other ways I can use this Blueberry Topping?

• Use it to top yogurt or make a parfait.
• Serve with French toast or my Croissant Casserole.
• Serve on top of waffles, pancakes, and crepes.
• Mix it in a smoothie bowl.
• Put out Whipped Cream and a bowl of this Blueberry Topping with Pound Cake or Angel Food Cake.
• Serve with slices of quick bread and cream cheese.
• This topping would be lovely with any custard pie.
• Serve alongside Crème Brûlée.
• Blueberry Topping is a natural on gelato or vanilla ice cream, or other flavors.
• Use Blueberry Topping with a lemon dessert—one of my favorite flavor pairings.

More Blueberry Recipes

• Blueberry Cobbler with Cake Mix
• Best Ever Blueberry Muffins
• Blueberry Strawberry Pie
• Lemon Blueberry Cheesecake Bars
• Blueberry Cream Cheese Quick Bread

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