Raspberry Sauce for Cheesecake
This easy, homemade raspberry sauce for cheesecake is sweet, tangy, and irresistibly fresh. With just a handful of ingredients, it’s the perfect topping for cheesecake, pancakes, ice cream, and more.
Ingredients
- 2 cups fresh or frozen raspberries thawed if frozen
- 1/2 cup granulated sugar adjust to taste
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
Instructions
- In a medium saucepan, combine raspberries, granulated sugar, and 1/4 cup water. Stir to mix.
- Heat the mixture over medium heat, stirring occasionally, until the raspberries release their juices (about 5-7 minutes).
- In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry.
- Slowly pour the cornstarch slurry into the saucepan, stirring constantly to avoid lumps.
- Cook for an additional 1-2 minutes until the sauce thickens and can coat the back of a spoon.
- Remove the sauce from heat and stir in vanilla extract.
- Optional: For a smooth sauce, strain through a fine-mesh sieve to remove seeds.
- Allow the sauce to cool before serving.
Notes
- Adjust the sugar based on the natural sweetness of your raspberries.
- For a deeper flavor, substitute granulated sugar with brown sugar.
- Store leftover sauce in an airtight container in the fridge for up to one week.
- Freeze in portions for long-term use; thaw overnight in the refrigerator and reheat gently before serving.