Raspberry Cheesecake Topping

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Alright, folks, let me introduce you to this game-changing raspberry sauce. It’s the ultimate topping for your cheesecakes, a dreamy drizzle for ice cream, and a luscious addition to your favorite baked goodies. The best part? It’s super quick to make, requires minimal gear, and is delightfully refreshing without being overly sweet.

We’ve already put this sauce to the test on baked cheesecakes, no-bake lemon cheesecakes, Kaiserschmarren, and even as a topping for sour cream and vanilla ice cream. Spoiler alert: it’s been an absolute hit every single time.

So, what are you waiting for? Grab some fresh raspberries, a saucepan, and a wooden spoon, and let’s dive in!

🥘 Ingredients

• Raspberries – fresh or frozen: If using frozen raspberries, there’s no need to thaw them; they will cook down perfectly in the sauce.
• Granulated Sugar: Adjust the amount of sugar to your taste, especially if your raspberries are already quite sweet.
• Water: Use water to make a slurry with the cornstarch to ensure a smooth, lump-free sauce.
• Cornstarch: Dissolve cornstarch in the water before adding it to the raspberry mixture to thicken the sauce without clumps.
• Lemon Juice: It’s wise to use freshly squeezed lemon juice for the best flavor. Check out our blog posts “How Much Lemon Juice is in One Lemon” and “The Complete Guide to Freshly Squeezed Lemon Juice” for more tips.

See the recipe card for quantities.

🔪 Instructions

Step 1: Wash fresh raspberries and place in a saucepan with sugar over medium heat.

Step 2: Warm raspberries until they release juice, breaking some apart with a fork.

Step 3: Whisk water and cornstarch in a small bowl to make a slurry.

Step 4: Add slurry to saucepan, stirring to thicken.

Step 5: Once thickened, add lemon juice.

Step 6: Thicken for 2-3 more minutes, then remove from heat and store in a preserving jar or serve immediately.

🍓 Substitutions

If raspberries aren’t your favorite, you can easily swap them with any other kind of berry! While I always prefer fresh berries, frozen ones work just as well.

🌡 Storage & Top Tips

• This sauce will stay fresh for up to two weeks in the fridge. Make sure to store it in a jar or airtight container once it has fully cooled.
• While I prefer using fresh raspberries, you can use frozen ones if needed. Just place them in a bowl of cool water and let them fully thaw before making the sauce.
• For the best flavor, use fresh or bottled lemon juice. Avoid lemon extract, as it will give the sauce an artificial taste.

🍽 Equipment

• Saucepan
• Fork
• Mixing Bowl
• Lemon Squeezer

Other Raspberry Recipes for You to Try

• Raspberry Daiquiri
• Raspberry Margarita Recipe
• Raspberry Gin and Tonic
• Raspberry Almond Thumbprint Cookies
• Valentines Raspberry Cheesecake {no-bake}
• Homemade Raspberry Syrup {no cooking}
• Raspberry Lemon Drop Martini Recipe
• The Joy of Homemade Raspberry Syrup
• 5 Ingredients Raspberry Cheesecake Thumbprint Cookies
• Spooktacular Cheesecake with “Bloody” Raspberry Filling
• Patriotic Fourth of July no-bake Cheesecake

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling – FDA.

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