You can elevate your delicious dessert with this 5-ingredient (including water) deliciously tart and sweet raspberry topping for cheesecake. This easy sauce is also perfect to top ice cream, pancakes, and many other treats.
Just like my blueberry topping for cheesecake and strawberry topping for cheesecake, this easy raspberry sauce will take your dessert to the next level.
You can either make it with seeds or strain it before using it. It is enough to top 25 mini cheesecakes even when strained.
This sauce makes 385 grams (1 and ½ cup) when the seeds are not strained and makes 250 grams (1 cup) when the seed are strained.
It takes around 12-14 minutes to cook. Besides cheesecakes, you can use this sauce to mix into yogurt, top your ice cream or pour over pancakes.
It is not too thin. When I pour it over the cheesecake it stays in the middle. If you like you can drip the sauce from the sides by swirling it (for mini cheesecakes) or using a spoon or knife.
Below is a photo collage showing how it looks on mini cheesecake and after it’s cut so you can see the consistency of the sauce.
You can easily make it thinner if you like, depening on your preference. I share the necessary notes under FAQ in the post and under the recipe card notes.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Raspberries-You can use fresh or frozen. If you are using frozen, don’t thaw.
- Cornstarch-I use it to thicken the sauce. I dissolve cornstarch with a little water to make a slurry.
- Water-Aside from the slurry, I don’t use any extra water since raspberries release enough of their own.
- Lemon juice-It brightens the flavor of the raspberries.
- Sugar-The amount may change depending on the tartness of the raspberries. I use just enough granulated sugar as I really like it on the tart side. The amount I give below is for raspberry that is not overly tart but not too sweet either. You can add extra sugar before adding the slurry, which I share below.
Step by step instructions
First I mix the cornstarch and water in a small bowl to make a slurry with a fork and set aside the bowl.
Then I place the raspberries, lemon juice and sugar into a medium saucepan over medium heat.
I stir the mixture with a spoon. As I stir and cook the raspberries, they naturally break down and release their juice, around 4 minutes.
Now you can check the sweetness of the mixture. If you want to add more sugar, you can add it now, 1 tablespoon at a time.
Once the mixture boils, I add the slurry-water and cornstarch mixture to thicken the sauce and continue to stir for 2 minutes.
I use the spoon test to make sure the sauce is thick enough: I dip a spoon into the sauce, if it coats the back of a spoon and a line is visible when I run my finger, it is time to remove the sauce from the heat.
You should remember that the sauce will thicken as it cools.
Now it is time to decide if you’ll use the sauce with or without seeds. If you prefer it with seeds, let it cool at room temperature first and then store it in the fridge.
If you prefer it without the seeds, you should strain the sauce through a fine-mesh strainer. It will take a couple of minutes but you won’t want to waste any of this delicious sauce.
First, I place a strainer over a medium bowl and pour the sauce and press the seeds with a spoon. Then using another clean spoon-to avoid transferring any seeds, I transfer the sauce to the bowl that is left under the strainer.
I let it cool at room temperature first and then keep it in the fridge. As this sauce is not too thin, it sets quickly.
Enjoy!
You can keep this raspberry topping in a jar for up to a week in the fridge or for up to a month in the freezer.
You can simply add 1 tablespoon of water and stir at low heat. Then you can check the consistency. Although I believe 1 tablespoon of water will be enough, depending on your preference, you can add more water but you should taste the sauce and add a little bit of sugar if needed.
It is always better to start with the amount I share in the recipe card and if you find it too tart, you can add it before adding the slurry-cornstarch and water mixture. I mention it in the recipe card.
Other Toppings You May Enjoy!
- Homemade Lemon Curd
- Homemade Caramel Sauce Recipe
- How to Make Chocolate Ganache
- Chocolate Orange Ganache
- Blueberry Topping for Cheesecake
- Strawberry Topping for Cheesecake
- French Chantilly Cream
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Raspberry Topping for Cheesecake
Ingredients
- 340 grams (2 and ½ cups rounded or 3 cups if all the raspberries measured inside the cup) raspberries, fresh or frozen*
- 40 grams (3 tablespoons) granulated sugar
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch
- 35 grams (2 tablespoons and 1 teaspoon) water
Instructions
- Place the cornstarch in a small bowl, add the water and dissolve by stirring with a fork. Set aside.
- Place the raspberries, lemon juice and sugar into a medium saucepan over medium heat. Stir the mixture with a spoon. As you stir and cook the raspberries, they naturally break down and release their juice, around 4 minutes. Now you can check the sweetness of the mixture. If you find it too tart and want to add more sugar, you can add it now, 1 tablespoon at a time.
- Once the mixture boils, add the slurry-water and cornstarch mixture to thicken the sauce and continue to stir for 2 minutes. Use the spoon test to make sure the sauce is thick enough: dip a spoon into the sauce, if it coats the back of a spoon and a line is visible when you run your finger, it is time to remove the sauce from the heat. You should remember that the sauce will thicken as it cools.
- If you prefer the sauce with seeds, transfer it to a bowl or a jar and let it cool at room temperature first and then store it in the fridge. If you prefer it without the seeds, you should strain the sauce through a fine-mesh strainer. First, place the strainer over a medium bowl and pour the sauce and press the seeds with a spoon. Then using another clean spoon-to avoid transferring any seeds, transfer the sauce to the bowl that is left under the strainer.
- Transfer it to a bowl or a jar and let it cool at room temperature first and then keep it in the fridge.
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