Recipes

[nana59]

has anyone made cherry sauce for cheesecake topping...if so, did you like it....and if you did like it, could you share your recipe....i will be using frozen cherries....i know there are many recipes online, but wondering if you have a "tried and true" recipe.  thank you...

[patofl]

I use canned cherry pie filling.

[Wiscfan3]

I also use canned cherry pie filling and think it is great, but will be watching here to see if there are other recipes I'd like to try.

[butterfly123]

Ingredients

• 16 ounces cherries (frozen or fresh, pitted)
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice (fresh)

Steps to Make It

1. Gather the ingredients.

   

2. In a medium saucepan, bring the cherries, sugar, and water to a boil over medium-high heat, stirring often.

   

3. In a small bowl, stir the lemon juice and cornstarch together until smooth.

   

4. Whisk it into the boiling cherry mixture.

5. Return to a boil, stirring constantly. You don't want this sauce to scorch on the bottom.

   

6. Cook until the liquid has thickened, which should take about 1 more minute.

7. Remove the pot from the heat and taste. You can add a little extra sugar or lemon juice if needed at this point, depending on your personal preference.

8. Allow the sauce to cool to room temperature and serve over ice cream or cheesecake.

   

You can store the sauce in the refrigerator for up to two weeks. Serve it cold or warm it up in the microwave or on the stovetop.

[nana59]

---

@butterfly123 wrote:

Ingredients

• 16 ounces cherries (frozen or fresh, pitted)
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice (fresh)

Steps to Make It

1. Gather the ingredients.

   

2. In a medium saucepan, bring the cherries, sugar, and water to a boil over medium-high heat, stirring often.

   

3. In a small bowl, stir the lemon juice and cornstarch together until smooth.

   

4. Whisk it into the boiling cherry mixture.

5. Return to a boil, stirring constantly. You don't want this sauce to scorch on the bottom.

   

6. Cook until the liquid has thickened, which should take about 1 more minute.

7. Remove the pot from the heat and taste. You can add a little extra sugar or lemon juice if needed at this point, depending on your personal preference.

8. Allow the sauce to cool to room temperature and serve over ice cream or cheesecake.

   

You can store the sauce in the refrigerator for up to two weeks. Serve it cold or warm it up in the microwave or on the stovetop.

---

thank you....

[SXMGirl]

@butterfly123, thank you for the recipe and pictures!

[GinzTonic]

Trader Joe’s sell morello cherries in the jar , very good w cheesecake 

[aroc3435]

@GinzTonic     Trader Joe also sell jars of Amarena pitted cherries that are also quite good.  Price is much more reasonable for these jarred cherries than at places like Sur La Table.

These cherries can be used in drinks or my favorite--spooned over devils food cake then topped with whipped cream.

[wagirl]

I make a really good fresh cranberry- dried cherry,  sauce, that would fab for a cheescake----very easy and so good. It is slightly tart from the cran b's but I like that to freshen up the sweet/savory of a cheesecake.