hello guys. welcome to solsarin.com. today, we will read about “strawberry sauce for cheesecake” together.
what is sauce?
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not
normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is
mentioned in Rites of Zhou in the 3rd century BC.
Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly
prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are
called salad dressing. Sauces made by deglazing a pan are
called pan sauces.
A chef who specializes in making sauces is called a saucier.
nationalities which have their own sauce.
British, Caucasian, Chinese, Filipino, French, Indian, Indonesian, Italian, Japanese, Korean, Latin and Spanish American, Middle Eastern, Thai.
Strawberry sauce is a culinary sauce and coulis prepared using strawberries as the main ingredient. It is typically used as a dessert sauce, although it can also be used on savory dishes. Simple versions can be prepared using blended, macerated, or crushed strawberries and sugar, along with some cornstarch as a thickener. This simple mixture can be cooked to marry the ingredient flavors and to enable the cornstarch to thicken if used. Lemon juice is also sometimes used as an ingredient. Fresh or frozen strawberries can be used in its preparation.
Strawberry syrup is a type of strawberry sauce. It is a mass-produced food product that is packed into plastic containers and bottles and provided to consumers, businesses, and food manufacturers. The syrup is
used in the manufacturing of strawberry sodas.
Strawberry sauce is
used as a dessert sauce on foods such as cheesecake, ice cream, sundaes, and cakes.
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked (and is usually refrigerated).
usually sweetened with sugar and may be
flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be
added to the main cheese layer. Additional flavors and visual appeal may be
added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.
Modern cheesecake is not usually classified as an actual “cake”, despite the name (compare with Boston cream “pie”). Some people classify it as a torte due to the usage of many eggs, which are the sole source of leavening, as a key factor. Others find compelling evidence that it is a custard pie, based on the overall structure, with the separate crust, the soft filling, and the absence of flour. Other sources identify it as a flan, or tart.
National varieties of cheesecake
South Africa, Japan, Philippines, Russia, United States (Chicago, New York).
strawberry sauce for cheesecake
This strawberry topping for your cheesecake couldn’t
be simpler and is
made on the stovetop. Made with just a few simple ingredients, in about 20 minutes this strawberry sauce is perfect for spooning over a big slice of cheesecake.
Listen, a slice of cheesecake on its own is just amazing isn’t it? Nothing wrong with a creamy slice, maybe a little whipped cream on top, and a buttery graham cracker crust underneath. That’s all well and good, friend.
But how do you take it to the next level to make your guests lose their minds? Spoon on some homemade strawberry topping. None of that weird tub of “strawberry topping” with a vibrant red gel-like consistency. This strawberry topping blows that stuff out of the water.
And the best part is this strawberry sauce is
made with just 5 ingredients and is
made on the stovetop in minutes. Perfect for someone who maybe doesn’t have a working oven at the moment.
And the best part is this strawberry topping isn’t just good on cheesecake – you could use this all year long. Maybe on a slice of angel food cake? Or spoon over a stack of buttermilk pancakes. Why not just save some for a big bowl of ice cream for a weekday indulgence? Yes the possibilities are endless for this strawberry sauce.
about this strawberry sauce for cheesecake
There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. Adding a few spoons of this glossy fresh strawberry topping will make any dessert feel fancier. This is a great recipe to have in your arsenal for entertaining or to make your family’s eyes light up as you spoon it over a bowl of vanilla ice cream.
This strawberry topping is completely wonderful over pancakes, waffles, pie, cheesecake, this trifle, you name it! This is our favorite and easiest way to make strawberry sauce. The lemon juice balances the sweetness and makes the strawberry flavor more pronounced. Truth be told, it’s dangerously irresistible stuff – consider yourself warned ;).
We’re using this sauce in our next recipe post so I hope you are all kinds of excited!!
1 – Strawberries
I used fresh strawberries, but frozen could work too. I haven’t tried with frozen strawberries but I would thaw them first before adding to the pan. You can also use other berries as well instead of strawberries.
2 – Vanilla
The vanilla extract is optional, you can omit if you want but I like the flavor that it adds. So it’s up to you, or you can always add a little bit at first and see what you think.
3 – lemon
4 – sugar
5 – cornstarch
How To Make Strawberry Sauce?
1 – In a small bowl, whisk together the cornstarch and lemon juice.
2 – Add the lemon juice/cornstarch mixture to a medium saucepan, along with the strawberries and sugar.
3 – Cook over medium heat, stirring occasionally allowing the mixture to boil, and the strawberries to cook down, about 10 minutes until thickened. Mash down the strawberries slightly as it cooks, with a wooden spoon, potato masher or heat-proof spatula. I like to leave some of the unmashed and bigger (but you can mash the topping down as much as you want). Make sure to be stirring, and scraping along the bottom so the bottom doesn’t burn.
4 – Remove from heat. Stir in the vanilla (this is an optional ingredient and you can totally omit it), and allow to cool completely . Store in a covered container in the refrigerator.
Heather’s Baking Tips
Chop the strawberries. You want to roughly chop the strawberries before adding them to the saucepan. I basically just quarter mine, but you can also half some of you want some bigger pieces.
Mash as much as you want. If you want a chunkier strawberry topping then do not mash the mixture as much when it’s on the stove. If you want a thinner, less chunkier strawberry sauce then mash it more. You can also blend the strawberry sauce after it’s
cooked if you want a smooth strawberry topping with no chunks.
Combine lemon juice and cornstarch first. This will dissolve the cornstarch first making for a lump free strawberry sauce.
How long does this strawberry cheesecake topping last?
You can store this strawberry sauce in a container in the fridge for up to a week.
Can I freeze strawberry topping?
Yes you can freeze the topping in a freezer safe container for up to 3 months. When ready to use, let it thaw overnight in the fridge (or you can let it thaw on the counter if need be if you need it the day of). If you want you can warm the sauce back up on the stove or in your microwave.