Saturday, July 7, 2012

TGIDN: Cheesecake Supreme with Raspberry Topping

This week's dessert was a repeat of the Northwest Cheesecake Supreme we made back in April. The difference this week was that we also made a raspberry sauce to go with it. Since I have already shared the cheesecake recipe (if cheesecake is your thing, TRY THIS CHEESECAKE RECIPE! It is super easy and is so creamy and delicious) here is the recipe for the sauce:





2 Cups Frozen Raspberry's
1 ½ Cups Sugar
2 CupsWater
3 TablespoonsCornstarch
½ Cup Cold Water
1 TablespoonLemon Juice


  1. In a medium sized sauce pan, place frozen raspberries, sugar and 2 cups water; bring to a boil.
  2. Add cornstarch to 1/2 cup cold water and stir until cornstarch is dissolved. Add cornstarch mixture to boiling raspberry mixture to thicken, stirring continually.
  3. Remove thickened raspberry mixture from heat and stir in lemon juice.
  4. Return raspberry topping to medium heat for 1 minute while continuing to stir, remove homemade raspberry topping from heat. 


Both the cheesecake and the sauce are super easy to make and both are also delicious and go great together, so if you like cheesecake and you like raspberries this is a great dessert to try.

If you arent into cheesecake so much but like raspberries, use this sauce to top pancakes or waffles, icecream, cakes and tortes, or even stir it into plain yogurt to give it some extra flavour.

We also made another batch of the "strawberry ice cream" we tried last week. I tried disolving the sugar in the cream before combining it with the strawberries this time and it was a huge improvement. We found that it was still too runny though, but decided that if we just throw it in the freezer for a bit before serving next time the problem would be solved. Give it a go; it is simple, quick, tasty and is not full of crazy ingredients you can't pronounce!

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