This seedless blackberry sauce for cheesecake is super simple to make with fresh or frozen blackberries. It's perfect as a cheesecake topping, with whipped cream and waffles, on chocolate mousse cupcakes, angel food cake and more!
Recipe ingredients and notes:
- You can use fresh or frozen blackberries for this sauce. Use the same amount and treat them in the same way.
- Cardamom is a very fragrant spice with a citrus flavor that works incredibly well with blackberries and other fruit. If you don't like the idea of cardamom in this sauce, you can simply leave it out.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Cook blackberries, sugar and lemon juice in a non-reactive pan until the fruit begins to soften.
Step 2. Add corn starch and cardamom and cook until the fruit is broken down.
Step 3. Press the sauce through a sieve using a wooden spoon.
Blackberry sauce uses:
- Use this sauce as a topping for cheesecake.
- Spoon the sauce onto waffles or pancakes.
- Drizzle the sauce onto chocolate cakes and cupcakes. (I love it on the chocolate mousse frosting of these mini chocolate cupcakes!)
- Mix the sauce into yogurt.
- Drizzle the sauce onto ice cream.
Should I serve the sauce warm or cold?
You can serve the sauce warm, at room temperature or cold. I personally think it's best warm on waffles and cold on cheesecake and other cakes.
How should I store the sauce?
Store the sauce in an airtight container in the fridge.
Can I freeze this sauce?
Yes, I've tested freezing this sauce and it does fine. (Freezing can sometimes affect the texture of sauces thickened with corn starch, but I have not seen this happen with this blackberry sauce.)
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Blackberry Sauce for Cheesecake
Equipment:
- measuring cups and spoons
- citrus juicer
- small non-reactive pan
- wooden spoon
- sieve
Ingredients:
- 2 cups fresh or frozen blackberries (10 ounces)
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon corn starch
- ¼ teaspoon ground cardamom*
Instructions:
- Add blackberries, sugar and lemon juice to a non-reactive pan. Cook uncovered, stirring occasionally, until the fruit begins to soften (about 8 minutes).
- Add corn starch and cardamom and continue to cook until the fruit is broken down (about 3 minutes longer).
- Press the sauce through a sieve with a wooden spoon.
- Serve the sauce warm, at room temperature or cold.
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