On Tuesday I posted the recipe for this New York Cheesecake, and promised to share this strawberry sauce with you as well. The cheesecake was so good it could almost stand alone, but this sauce brought the dessert to a whole new level.
After serving this strawberry sauce with the cheesecake, I still had quite a bit of sauce left. You could certainly halve the recipe, but if you make the full recipe there are plenty of good ways to use this sauce. It would be delicious on top of some vanilla ice cream, or maybe on a slice of chocolate cake or pound cake. Drizzled over waffles or pancakes? Yum. You could even use it to sweeten Greek yogurt or your morning oatmeal.
The recipe below allows you to add as much or as little sugar as you want, to adjust the sweetness level to your liking. When I made it I used somewhere between the 1/8 and 1/4 cup of sugar listed, and my sauce was both a little sweet and a little tart.
One year ago: Valentine Sugar Cookies
- 16 oz. bag frozen strawberries, thawed
- 1/8-1/4 cup sugar, to taste
- 2 tsp. cornstarch
- 2 tbsp. lemon juice
- Place strawberries in the bowl of a food processor and puree until smooth. Transfer strawberry puree to a medium saucepan. Add sugar and cornstarch (you can start with less sugar and add more later if needed). Heat over medium-low heat, and bring to a low boil. Stirring constantly, cook for about 8 minutes. Add more sugar if needed to bring sauce to the sweetness you prefer.
- Remove from heat and stir in lemon juice. Chill until ready to serve.
Kristine’s Kitchen original recipe