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Optional Fresh Fruit Topping

Cooks' Note

You can use a canned pie filling (blueberry, strawberry, or cherry) instead of fresh fruit.

Ingredients

2 cups fresh raspberries, blueberries, strawberries, cherries, etc.
1/2 cup sugar
3/4 cup water
1 tablespoon butter
2 tablespoons cornstarch

Preparation

  1. In small saucepan, bring fruit, sugar, 1/2 cup water, and butter to a boil. Mix cornstarch and 1/4 cup water together. Add to boiling pot, cooking and stirring constantly for 1 minute or until thick. Cool to room temperature. Serve dollop on each slice of cheesecake, with a sprig of fresh mint for garnish.

Paula Deen's Kitchen Classics
TagsDessertFruit DessertBerryFruitNut FreeGluten FreeVegetarianEasySimmerCookbooks
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