How to Make Cheesecake Toppings
How To Up Your Cheesecake Game
By now, you should know that Collin Street Bakery is notorious for making desserts. What you may not know, is that we also make a mean line of Cheesecakes! New York Style, Blueberry and Key Lime are flavors that have been made favorites by our customers. We’ve created a Cheesecake Topping recipe that you can make at home, to take our classic flavors to the next level!
In these recipes, we have included steps that can be used to create a Blueberry and Raspberry sauce to use for cheesecake toppings. The steps for the recipes are identical up until the addition of the fruit. For the caramel and chocolate toppings, we used Ghirardelli pre-made sauce. They are available at Walmart or on Amazon. Add some of our native pecans, and you have made yourself a turtle cheesecake!
Cheesecake Topping Recipes
©️ 2018 Roslyn González. All Rights Reserved.
12 oz. - Blueberries (fresh and washed)
1 tsp - Lemon zest
1 tsp - Lemon juice
1.5 oz. - Granulated sugar
2 oz. - Water
Wash and drain the blueberries. It’s ok if the blueberries are not completely dry. Then, wash the lemon and dry it with a clean cloth or paper towel.
Zest the lemon using a microplane or fine grater. Make sure you only zest the peel. Do not zest down to the white part of the lemon, or the zest will be bitter. Set the zest aside.
Slice the lemon in half and squeeze out the juice. Set aside.
Tip: It’s easier to squeeze the lemon juice into a small bowl and then measure out one teaspoon than to try to squeeze the lemon juice directly into one teaspoon.
Put the sugar in a small non-stick pot over medium heat. Stir continuously while the sugar heats up. The sugar will take a few minutes to start to melt. Once fully melted, the sugar will develop color quickly. Only cook the sugar to a light golden brown. (The sugar will brown a little more through the subsequent steps.)
Remove the pot from the heat and carefully add the water. Be careful adding in the water, as it will steam up. Avoid a steam burn! The sugar will sizzle and resemble soft caramel when you try to stir the water into the sugar.
Return the pot to medium-low heat. Simmer and stir until the caramelized sugar dissolves. Remove from heat.
Add the lemon juice and lemon zest. Simmer about 1 minute, stirring to blend well.
Add the blueberries and cook for about 5 minutes. The blueberries will begin to pop. Stir often to minimize the blueberries sticking to and/or burning in the pot. Keep stirring over medium heat until the sauce is reduced and thickened.
Tip: A good way to test if your sauce is thick enough is to dip a spoon into the sauce, coating the back of the spoon. Slide your finger (or the end of your spatula) down the center of the back of the coated spoon. If the separation line stays intact, your sauce is thick enough.
Add additional sugar to taste, if desired.
Note: This recipe was intended to be a little tart in flavor. We feel the tartness of the sauce will compliment the sweetness of the cheesecake.
Let your sauce cool, and drizzle over your cheesecake of choice. Serve and enjoy!
12 oz. raspberries, fresh and washed
1 tsp lemon zest
1 tsp lemon juice
1.5 oz. granulated sugar
2 oz. water
Note: To create a raspberry sauce, you can use the same steps from the Blueberry recipe. The only difference in this recipe is the addition of Raspberries to your sugar/water mixture (step 9) and straining the sauce to remove some of the seeds.
Repeat steps 1-8 from Blueberry recipe.
Add the raspberries and cook for about 5 minutes. The raspberries will begin to dissolve into the sugar mixture. Stir often to minimize sticking to and/or burning in the pot. Keep stirring over medium heat until the sauce is reduced and thickened.
For this next step, you will want to be sure the sauce has cooled to avoid burning yourself.
Let your sauce sit until it is cool enough to handle.
With a fine mesh strainer, separate the seeds from the raspberry sauce. You want to place a bowl large enough to catch the juice dripping from the bottom of the strainer underneath it. Use a spatula or spoon to help push the thick sauce through the strainer and into the bowl.
Note: This step is not necessary for the completion of the recipe. If you do not mind seeds in your raspberry sauce, you can stop at step 9. Keep in mind that the seeds will be crunchy, and may surprise someone who has never tried this sauce.
After cooling drizzle over the cheesecake of your choice. Serve and enjoy!
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