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Jan 23, 2005 08:24 AM

berry sauce for cheesecake?

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I am making a cheesecake today- could I make a glaze out of some frozen mixed berries?

any ideas?

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  1. Rather than using frozen fruit on a fresh cheesecake, how about a blood orange glaze?

    Juice some fresh blood oranges. Bloom some gelatin. Heat only a small portion of the juice (to preserve the fresh flavor) with some sugar to taste; include zest if you want to perk up the tang, but strain out before glazing. Whisk to dissolve sugar and as soon as it's just about to come to a boil, pull off and add gelatin. Whisk thoroughly. Combine with remaining fresh juice, add a pinch of salt and whisk together. It will be a beautiful color.

    1. Yes, you can, and I'd prefer a sauce made with frozen berries, strained or not, to one made with gelatin (personal preference). You can strain it or not, and cook it or not. You can simply mash up the berries and add a few drops of liqueur (say, Cointreau) or a bit of sugar, or not. This is a place where flexibility and your good taste reign. As the cheesecake queen of my circle, I think a tart-ish berry (or other fruit) is a great counterpoint to the sweet unctiousness of cheesecake.

      1. I would thaw them and either mash or puree them, and seive out the seeds (lots of i.b.s. among my family). If you want a little thickening, a wee bit of arrowroot starch would do it.

        If you have any jam, you could melt it in a sauce pan with a little water or liquer of choice and paint it on top the finished product.

        1. Defrost the berries in a strainer. Dissolve a spoon or two of cornstarch into a little bit of the juice. Mix it into the rest of the juice, and add sugar to taste. Heat this in a saucepan until it is thick, stirring as needed. Then remove from heat, and add the berries. Stir gently. You may need to put it back on the heat to thicken it up a little more. This is a good sauce to serve hot or cold. It's very nice on cake, too.

          1. Why yes--I recently did the exact same thing. Given the season in the US, I actually prefer to use frozen berries now. What I did:

            Dump the still-frozen berries in a saucepan on med. heat. Add 1-2 tbsp. of balsamic vinegar. Then add some sugar to start (like 1/4 cup). Let it cook down, taste, and adjust sugar to taste. A little finely-grated lemon zest might also be nice.

            I didn't strain mine since the few raspberry seeds didn't bother me. Do this ahead of time so you can put in fridge to cool down; it should thicken as it rests.