Raspberry Sauce For Cheesecake

Do you want to elevate your cheesecake? Try this recipe of raspberry sauce for cheesecake. You can use it on an entire baked cheesecake or an individual baked cheesecake slice or just add a teaspoonful of raspberry sauce over the cheesecake mixture before baking.

Whether you are making raspberry sauce for a gathering or for yourself, this is the only recipe you will need. You will love this white chocolate and raspberry cheesecake, which uses this raspberry sauce.

Why is this the best raspberry sauce (raspberry glaze)?

1. Freezer- friendly.
2. Can be prepared with fresh raspberries as well as frozen raspberries.
3. Comes together in just 15 minutes.
4. Made with just 4 basic and staple pantry ingredients.
5. Elevate your cakes, cupcakes, or cheesecakes.
6. Can be used as filling in cupcakes or cakes.

How to make raspberry sauce? – overview

I have given step-by-step instructions below for the entire recipe but let’s quickly understand how to make it.

Sr. No.	Steps
1	Make cornstarch slurry.
2	Cook raspberries with sugar until they are soft and mushy.
3	Add cornstarch slurry and cook until it starts to thicken.
4	Sieve and enjoy. Use it right away on your favorite dessert or store.

Ingredients for raspberry sauce for cheesecake

• Raspberries – This is the star ingredient of our recipe. You can use fresh or frozen raspberries, depending on the season or what is available in the pantry. Do not thaw frozen raspberries before using them.

• Cornstarch – This is needed to make the thick sauce. Just a 1/2 teaspoon, will not change the flavor at all.

• Sugar – This is essential to balance the tartness of raspberries.

• Water – This is needed to adjust the thickness of the sauce and to make the cornstarch slurry.

Any substitutes?

Sugar-free – Replace sugar with any sugar-free alternative in 1:1 proportion. This makes an excellent topping for sugar-free vanilla ice cream or cheesecake.

Tools needed

1. Weighing scale
2. Pan
3. Sieve
4. Mixing bowls

Raspberry sauce step-by-step instructions

Make raspberry sauce for cheesecake

1. In a small bowl, combine 1/2 teaspoon of water with 1 teaspoon of cornstarch until it is smooth and lump-free. Set aside.

2. Combine raspberries, granulated sugar, and the remaining 1/2 teaspoon of water in a pan.

3. Cook the mixture over medium heat, stirring occasionally to break the raspberries.

4. Once it starts to boil, add the cornstarch mixture.

5. Continue to stir and cook for a few more minutes.

6. Remove the pan from heat and press through a fine mesh strainer to remove the seeds.

7. Let the thin raspberry sauce cool down completely before using.

8. Cover and refrigerate for up to one week.

How to serve?

Although this raspberry sauce (glaze) was developed for cheesecakes, you can use it on a variety of desserts listed below.

1. Drizzle some sauce over a scoop of vanilla ice cream.
2. Use as a filling in vanilla or chocolate cupcakes. Raspberry pairs well with both.
3. Use it as a topping on your favorite cheesecake. I have tried this with lemon cheesecake and New York style cheesecake. It’s simply divine.
4. Swirl a few teaspoons of sauce into the cheesecake filling, just like my white chocolate and raspberry mini cheesecakes shown in the picture above.

Watch us making (video)

raspberry sauce video

Storing and freezing instructions for raspberry sauce for cheesecake

You can prepare ahead of time and store the sauce without any issue.

Storing instructions

You can store it at room temperature for a couple of hours, or in the fridge for up to a week, or in the freezer for up to 2 months. Wherever you store, use an air tight container.

Freezing instructions

If you would like to preserve it for several days, freezing is an option. I would recommend freezing it in a plastic air-tight container as plastic is easier to handle than glass, which may break. I have had such an incident once so I stopped using glass thereafter.

Thawing instructions

Keep it in the refrigerator overnight to thaw the raspberry sauce. Once thawed, pour it over your favorite cheesecake, cakes, or cupcakes.

In short,

Sr. No.	Storing Place	Duration (Days, Weeks, Months)
1	Room Temperature	for couple of hours
2	Refrigerator	up to 1 week
3	Freezer	up to 1 month

Pro tips to the best raspberry sauce for cheesecake

• Pass through a sieve – Unlike strawberries, raspberries have tiny seeds. So make sure to pass through a sieve to achieve smooth consistency. Seeds get stuck in your teeth when eating, ruining your experience.

• Use cornstarch – Without cornstarch, the sauce will become runny. Corn starch is what makes it thick, and easy to use over cheesecakes or filling in cakes or cupcakes. Do not be confused with cornmeal. Corn meal is yellow, and cornstarch is white. Cornstarch is readily available at Amazon or any grocery store.

• Cook enough – Cook long enough after adding cornstarch to allow the cornstarch to begin working and thicken the sauce.

• Do not defrost frozen raspberries – If you are using frozen raspberries, do not thaw them before forehand. Just keep in mind that they will take a little longer to cook as they are frozen. If we thaw the raspberries, the sauce will be runny and we may need to add more cornstarch which will ruin the raspberry sauce flavor.

FAQ’s

• Why is my sauce runny? You may not have cooked enough after adding cornstarch or you may have measured the cornstarch wrong. Always use a weighing scale to get exact measurements.

• Can I make this ahead of time? Absolutely. You can make it ahead of time and use it over various desserts such as cheesecakes, cakes, or cupcakes.

• How to store this raspberry sauce? You can store it at room temperature, or in the fridge, or in the freezer. Please refer to my storing instructions.

• Can I freeze this sauce? Of course. Make it in advance and freeze it for later use.

Need more fruit sauce recipes?

This pairs perfectly with lemon cheesecake or white chocolate cheesecake or regular cheesecake. You can also try making different purees mentioned below.

1. Blueberry sauce
2. Strawberry sauce
3. Blackberry sauce

Where did you use it?

I tried this sauce recipe with my white chocolate cheesecake and lemon cheesecake. Where did you try this raspberry sauce? Please let me know in the comments below. I love to hear from you, and your feedback is really important to me.

If you post the pictures on Instagram, do not forget to tag @DessertKatta or use the hashtag #DessertKatta.

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