Last Updated on August 28, 2022 by Zara R.
Choosing a topping for cheesecakes can be challenging. But, we have a new exciting juicy blueberry sauce for baked cheesecake recipe for you!
This recipe can be made using any type of blueberry and is easy to alter. The texture is generally chunky with a uber juicy sauce. But, you can change this to meet your preferences. So, read on to see how we make this delicious sauce.
Why We Love This Juicy Blueberry Sauce For Baked Cheesecake Recipe
This recipe is extremely easy to make and shockingly flexible. You can adjust the level of sweetness and acidity, the consistency of your sauce, and the texture of the actual berries.
Furthermore, it is a great opportunity to use any older berries that are close to spoiling. By cooking them, you don’t have to worry about their soft texture, seeing as they should be soft in the sauce!
It is also a great way to use berries that are very bitter or sour. This flavor can easily be overpowered by adding some more sugar to the recipe.
Fresh Vs Frozen Vs Dried Blueberries
Before we jump into this recipe, we thought that it would be important to discuss which type of blueberries you should use for this juicy blueberry sauce for baked cheesecake recipe.
Naturally, dry blueberries won’t give you an equally juicy sauce as fresh or frozen blueberries. But, you can still make a sauce when cooking the dried blueberries by adding sugar syrup. This does take up more time and still won’t be naturally fruity.
So, the options we recommend most include fresh and frozen blueberries. Only use blueberries that have been flash frozen. This technique allows the berry to maintain its original fresh flavor and texture the best. You can look here how to flash freeze berries at home.
Now, fresh berries will give you the freshest flavor and best texture. While you do naturally cook them until they become soft, they will still add some firm fruit flesh to the sauce. This is what makes this recipe so great. You have a very juicy sauce from the fresh berries and a firm texture too.
Adjusting The consistency Of This Juicy Blueberry Sauce For Baked Cheesecake Recipe
The following rules apply to almost any type of fruit juice, not only our blueberry one.
Our recipe uses the perfect ratios to give you a super juicy blueberry sauce that still has some texture from the berries themselves. This breaks up the smooth creamy texture of the cheesecake and adds some interest to every bite.
If you want the sauce to be thinner, you can simply add more water to it once the recipe has been finished. You can whisk in the water and slightly heat it. Only add a teaspoon at a time – it makes a bigger difference than you may think!
Then, if you want to create a much thicker sauce, you can simply add more cornstarch to the slurry. For every added teaspoon, add another teaspoon of lukewarm water to create the slurry. Otherwise, it will be too thick and will create lumps.
Furthermore, you can mash the blueberries to a specific degree to also change the texture of the sauce. If you want no berries pieces at all, blend the berries with a stick blender.
What You Will Need To Make This Delicious Juicy Blueberry Sauce For Baked Cheesecake Recipe
Ingredients For The Juicy Blueberry Sauce
- 2 cups fresh blueberries
- 1/2 – 3/4 cup granulated white sugar
- 1/4 cup of water
- 1 – 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons cornstarch
- 2 teaspoons lukewarm water
Equipment Needed
- Measuring cups and spoons
- Large saucepan
- Whisk
- Small mixing bowl
- Rubber or silicone spatula
- Blender, optional
Step By Step Instructions For Making A Juicy Blueberry Sauce For Baked Cheesecake
Step 1: Cook the blueberries
To start, place the blueberries inside a large saucepan. Add the granulated white sugar and water with the blueberries.
Then, over a low-medium temperature setting, slowly heat the blueberries so that they can soften and the sugar can dissolve. This should take roughly 10 minutes. The berries will release their juices and a sauce will start to form.
If you don’t want a heavily textured sauce, press the berries gently as they cook. They will break down and release more juices.
Step 2: Finish off the blueberry sauce
Once your berries have been cooked, add in the lemon juice to taste.
Then, in a separate small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into your blueberry mixture and give it a good stir.
Step 3: Adjust the consistency
The final step is to adjust the consistency of your juicy blueberry sauce for baked cheesecake recipe. Once your cornstarch has been added, bring the sauce to a simmer. Once simmered, the consistency of the sauce should be thick but still pliable while the blueberries are soft and juicy.
Expert Tips And Tricks For Making This Juicy Blueberry Sauce For Baked Cheesecake Recipe
- If you are using frozen blueberries, you do not need to thaw them before cooking them. Because they will be cooking for a while, there is more than enough time for the berries to defrost and soften. Furthermore, the melted ice crystals will help add more juiciness to the final sauce.
- Only start with 1/2 cup sugar for the sauce, especially if you know you don’t like very sweet berry toppings. You can always add more later, but it is extremely difficult to remove sweetness from a dish.
- The same goes for the amount of lemon juice you add to the juicy blueberry sauce for baked cheesecake recipe. Rather start with less than add too much from the get-go.
- If you want your sauce to be runnier, add a teaspoon or two more water. And, if you want it thicker, add more cornstarch. You can read our more in-depth explanation above the recipe.
- To alter the texture of the berries is very easy. If you like the sauce chunky, don’t mash them. they will slowly soften and break apart (minimally) while cooking. But, if you want a completely smooth sauce, blend it while it is cooled.
Preparation Times And Servings
| Preparation Times | Cooking Times | Servings |
| 2 minutes | 10-15 minutes | 2-3 cups |
Wrapping Things Up – The Best Juicy Blueberry Sauce For Baked Cheesecake Recipe
We hope that you love this juicy blueberry sauce for baked cheesecake recipe as much as we do. Make sure to let us know in the comments below, and share it with your fellow bakers!
FAQs
How do you prepare blueberries for baking?
If you are using fresh blueberries in a baking recipe, you need to rinse them under cold running water and pat them dry. Then, coat the blueberries in flour or cornstarch before mixing them into your batter. if you are using frozen blueberries, it is best to thaw them first before doing any of this. They might release too much water which will alter the batter consistency.
How do you thicken a berry sauce?
The best technique would be to use more cornstarch. This recipe already contains a cornstarch slurry of 2 teaspoons cornstarch and 2 teaspoons water. If you want to add more, then add another teaspoon of water for every added teaspoon of cornstarch. Otherwise, you can slowly reduce the sauce over low heat, but this can be a little time-consuming.
How do you sweeten blueberries for baking?
You can toss your blueberries in either fine or coarse granulated sugar, or coat them in a sweet syrup like honey, maple syrup, or golden syrup. Then, allow them to sit for a couple of minutes before using them in your baked recipe. However, keep in mind that this isn't always necessary. The sugars in the berries become concentrated as they bake, making them sweeter.
Why is my blueberry cheesecake runny?
Runny cheesecake is mainly caused by incorrect recipe ratios used. In other words, the recipe contains too much liquid or not enough setting agents. The main culprit is usually the cream cheese. If you don't have enough eggs in a baked cheesecake to help the cream cheese set and not melt, the outcome will be a watery mess.
Delicious Juicy Blueberry Sauce For Baked Cheesecake Recipe
Equipment
- Measuring cups and spoons
- Large saucepan
- Whisk
- Small mixing bowl
- Rubber or silicone spatula
- Blender, optional
Ingredients
- 2 cups fresh blueberries
- 1/2 - 3/4 cup granulated white sugar
- 1/4 cup of water
- 1 - 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons cornstarch
- 2 teaspoons lukewarm water
Instructions
- To start, place the blueberries inside a large saucepan. Add the granulated white sugar and water with the blueberries.
- Then, over a low-medium temperature setting, slowly heat the blueberries so that they can soften and the sugar can dissolve. This should take roughly 10 minutes. The berries will release their juices and a sauce will start to form.
- If you don't want a heavily textured sauce, press the berries gently as they cook. They will break down and release more juices.
- Once your berries have been cooked, add in the lemon juice to taste.
- Then, in a separate small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into your blueberry mixture and give it a good stir.
- The final step is to adjust the consistency of your juicy blueberry sauce for baked cheesecake recipe. Once your cornstarch has been added, bring the sauce to a simmer. Once simmered, the consistency of the sauce should be thick but still pliable while the blueberries are soft and juicy.
Notes
- If you are using frozen blueberries, you do not need to thaw them before cooking them. Because they will be cooking for a while, there is more than enough time for the berries to defrost and soften. Furthermore, the melted ice crystals will help add more juiciness to the final sauce.
- Only start with 1/2 cup sugar for the sauce, especially if you know you don't like very sweet berry toppings. You can always add more later, but it is extremely difficult to remove sweetness from a dish.
- The same goes for the amount of lemon juice you add to the juicy blueberry sauce for baked cheesecake recipe. Rather start with less than add too much from the get-go.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
