Blueberry Cheesecake Topping
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
My delicious Blueberry Topping for cheesecake is ready in 10 minutes—elevates pancakes, ice cream or any dessert using fresh or frozen berries.
Servings: 2 cups
Ingredients
- 2 cups (10 oz/284 g) fresh or frozen blueberries
- ⅔ cup (5 fl oz/160 ml) water
- ½ cup (4 oz/115 g) granulated sugar
- A pinch of salt
- 1 tablespoon cornstarch
- 2 tablespoons fresh lemon juice
Instructions
-
In a medium saucepan over medium heat, combine the blueberries, water, sugar and a pinch of salt. Stir frequently, and bring to a simmer.
-
In a small bowl, whisk the cornstarch with the lemon juice, then stir the mixture into the blueberries.
-
Continue simmering for 2 minutes, stirring often, until the sauce is thick, clear and glossy.
Recipe Notes
- 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.