Strawberry Topping for Cheesecake
Servings 12
This strawberry topping for cheesecake is fresh, glossy, and perfectly balanced between sweet and tart. Made with simple ingredients, it creates a light, saucy topping with soft berries that pairs beautifully with rich, creamy cheesecake.
Ingredients
- 1 pound (453 grams) fresh strawberries, hulled and halved or quartered if large see notes for frozen
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch + 1 teaspoon water
Instructions
- To a medium saucepan, add everything but the cornstarch and water. Stir frequently at medium heat until it comes to a boil and reduce to a steady simmer. It’ll take a few minutes for the berries to release their juices - there’s no need to add water! Turn the heat to lower and cover if you’re worried about them burning.
- Cook for about 10 minutes. The mixture will have thickened quite a bit but won’t be nearly as thick as jam.
- Combine the cornstarch with the water in a small bowl.
- Pour half of the cornstarch slurry into the topping and stir. Simmer for 1 minute. It should thicken pretty quickly. If it's still runny after a minute, add the remaining cornstarch slurry and simmer for another minute.
- Remove from the heat and let the sauce cool completely, about 1 hour. It'll thicken further as it cools. Store in an airtight container in the refrigerator for up to 5 days. For the best presentation, wait to top your cheesecake until just before serving. The sauce will stain the surface of the cake within an hour, though this is only noticeable if the topping is moved aside.
Notes
- If using frozen berries, add the frozen berries directly to the saucepan from the freezer. It may take an extra 2–4 minutes for the mixture to reach a simmer as the berries thaw in the pan. Frozen berries release more moisture and have a much softer, more "broken down" texture than fresh ones. If the sauce seems too thin after the initial 10-minute simmer, you will likely need to use the full amount of cornstarch slurry to achieve the right consistency.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The recipe yields about 1 1/2 cups and the nutritional info is calculated with 2 tablespoons per serving.
Nutrition
Serving: 2 tablespoonsCalories: 30kcalCarbohydrates: 7.3gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 0.5mgPotassium: 59.5mgFiber: 0.8gSugar: 6.1gVitamin A: 4.7IUVitamin C: 22.8mgCalcium: 6.4mgIron: 0.2mgNet Carbs: 7
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