Blackberry Topping for Cheesecake
A quick and easy blackberry topping, perfect for cheesecake or any dessert that needs a fruity finish. Fresh or frozen berries work beautifully!
Ingredients
- 2 cups blackberries fresh or frozen
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup water
Instructions
- In a small saucepan, combine blackberries, sugar, and water over medium heat.
- In a small bowl, whisk together cornstarch and lemon juice.
- Stir cornstarch mixture into the saucepan.
- Bring to a gentle simmer, stirring frequently, until sauce thickens (about 5–7 minutes).
- Remove from heat. Let cool before serving over cheesecake.
Notes
Sauce thickens more as it cools.
- For a seedless version, strain through a fine mesh sieve.
- Can be made ahead and stored in the fridge for up to 5 days.
- For a seedless version, strain through a fine mesh sieve.
- Can be made ahead and stored in the fridge for up to 5 days.