Easy Raspberry Sauce For Cheesecake
This easy Raspberry Sauce For Cheesecake is pure magic—just 4 ingredients and 10 minutes of hands-on time! Whether you're pouring it over a homemade or store-bought cheesecake, this smooth raspberry coulis brings the perfect sweet-tart balance. The best part? You can make it with fresh or frozen raspberries!
Servings: 12
Calories: 26kcal
Equipment
Ingredients
- 12 ounces frozen raspberries or fresh berries
- 2.5 tablespoon sugar
- 2.5 teaspoon cornstarch
- ⅓ cup water
Instructions
- Add all ingredients to small sauce pan and stir.
- Bring to a simmer over low heat for 5-7 minutes. Occasionally, use a spoon or rubber spatula to mash the berries with back of spoon.
- Push the raspberry sauce through a fine mesh sieve to strain out the seeds. For a faster process, use the back of a spoon to press it through. Let it cool, then store it in an airtight container in the fridge.
Notes
Tips & Tricks
- Cooking it over a low temperature at a simmer and not allowing it to boil is what produces the best color and texture.
- Frozen or fresh raspberries work, although we love the ease of frozen berries.
Nutrition
Calories: 26kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 43mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.2mg
