Strawberry Sauce for Cheesecake & Ice Cream
Here's a silky, simple, and just-right strawberry sauce for cheesecake, ice cream, and more. Pairs perfectly with our vanilla bean cheesecake.
Servings: 4
Calories: 4kcal
Ingredients
- 2 cups (280 grams) frozen strawberries, defrosted
- ½ cup (100 grams) sugar
- ¼ cup (60 ml) water
- 1 tablespoon (8 grams) cornstarch
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Place the strawberries and sugar into a medium-sized pot and set over medium-low heat.
- Cook, stirring frequently until the strawberries start to release their juices and the sugar dissolves. Then leave to simmer, stirring occasionally, until strawberries have softened to the point that they're easy to mash with the back of a spoon, about 10 minutes.
- While the strawberries cook, stir together the water and cornstarch until they're perfectly smooth and no lumps of cornstarch remain.
- When strawberries are soft, stir cornstarch mixture into the pot. Simmer for a minute or to until slightly thickened.
- Off the heat, stir in the lemon juice.
- Use an immersion blender or transfer to a regular blender and process until perfectly smooth and silky. Let cool to room temperature before using on cheesecake, or slightly warm if you like for ice cream. Sauce will thicken up a bit as it cools.
Notes
- You can use fresh strawberries if you prefer. I tend to use frozen because they're so easy to keep on hand. Fresh berries will take a little longer to break down when cooking.
- A little bit of cornstarch helps create just the right texture for this sauce, making it silky and pourable without being too thick. It will drip perfectly down the edges of a cheesecake. You can control the thickness by deciding how much to cook it down.
- You can make the sauce up to a week in advance and store it in an airtight container in the fridge. Bring to room temperature before using.
Nutrition
Serving: 1 | Calories: 4kcal | Carbohydrates: 1g | Sodium: 1mg | Sugar: 1g