Skip to main content
Epicurious
Cookbooks

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
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.