Easy 4-Step Lemon Sauce For Cheesecake Made With Butter

Last Updated on June 26, 2022 by Guillermina

While there are many lemon-flavored cheesecake toppings out there, this unique lemon sauce for cheesecake will certainly spice things up a bit!

Its consistency is very different from that of frosting, glaze, or drizzle. It is super creamy thanks to the addition of butter and has a much more intense lemon flavor because it has been cooked. Make sure to try this recipe the next time you make cheesecake.

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What Is A Lemon Sauce For Cheesecake?

There are many different recipes out there called “lemon sauce for cheesecake”. But, what exactly is it? Or at least, what is an authentic lemon sauce for cheesecake?

Believe it or not, the word sauce does have a specific consistency and texture linked to it. Although today it is broadly used, a lemon sauce needs to generally be smooth and have a runny consistency that will stick to the cake.

The texture, while it has to be completely smooth, can have some lemon zest pieces inside. And the consistency of a lemon sauce should be runny, but not thin. It has to be able to sit on the cake without just running off or being completely absorbed. The sauce should have a thick enough consistency that you can see it, otherwise, it isn’t a sauce.

Tips And Tricks For Making A Lemon Sauce For Cheesecake

That being said, there is of course a bit of playing room for both of these factors. You can make the sauce thicker or thinner according to your liking. And, if you want to add zest pieces or even thin slices of peel, then go right ahead.

Just keep in mind that a sauce is not the same as a glaze or frosting. The ingredients used, and how they are prepared, vary a lot. A sauce should also usually be made over heat, while frostings and icings are simply whisked together.

The Function Of A Lemon Sauce For Cheesecake

Now that we have talked about the characteristics of this sauce, what exactly is the point of making it? Why does it go well with cheesecake specifically?

Well, as you may know, a cheesecake has a naturally tangy flavor thanks to the cream cheese added. And, often lemon juice is also incorporated into the recipe.

Then, you also get extremely sweet cheesecake recipes. Almost to the point of being completely overwhelming!

That is where the lemon sauce comes in. Lemon is a flavor enhancer and helps balance other flavors, like sweetness. So, by adding a lemon sauce, it will do both simultaneously.

This is why so many cheesecake recipes have a lemon drizzle or frosting over them. The sauce version of these just adds a different consistency and often more concentrated lemon flavor.

 How does lemon juice affect cheese?

What You Need To Make A Lemon Sauce For Cheesecake

Ingredients

  • 3/4 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon fine salt
  • 1 1/2 cup water, boiled
  • 3 tablespoons freshly squeezed lemon juice
  • Lemon zest, optional
  • 1 1/2 tablespoon butter, cold and cut into pieces

Equipment

  • Measuring cups and spoons
  • Medium saucepan
  • Whisk
  • Rubber or silicone spatula
  • Glass jar for storage

 lemon glaze for cheesecake

Step-By-Step Instructions To Make This Recipe Of Lemon Sauce For Cheesecake

Step 1: Prepare the Ingredients

Always measure out all of the ingredients before making the recipe. This is especially important to prep when you need ingredients like cold cubed butter and boiling water.

Also, ensure that you have all your equipment gathered. For this recipe, steps have to happen relatively quickly and the mixture shouldn’t stand for too long.

Step 2: Make the Sauce Base

In a medium saucepan, combine the granulated sugar, cornstarch, and fine salt. Add the boiling hot water and place the saucepan over medium heat.

Then, cook it until it begins to thicken. Make sure to whisk every couple of seconds to ensure the sugar melts and the mixture doesn’t burn. You should also cook it until it becomes clear in color and not foggy.

Step 3: Add the Flavoring Ingredients

Once the liquid is clear in color, you can add the lemon juice and lemon zest (if you want to add any). Give them a whisk to ensure they are well incorporated.

Finally, finish off the sauce by whisking in the cold cubed butter off of the heat. You will see the sauce starts to thicken and get a more solid consistency.

Step 4: Store or Serve

Once your sauce has been made, you should allow it to cool before adding it to your cheesecake.

If you are lucky enough to have any leftovers, or if you are making the lemon sauce for cheesecake in advance, then you can store it inside an airtight glass container. Place the sauce in the fridge where it can easily last up to 2 weeks.

 What is lemon butter sauce made of?

Tips And Tricks For Making A Lemon Sauce For Cheesecake

  • To make this sauce thicker, you can easily add more cornstarch. First, start by adding 1/2 tablespoon more. Check the consistency and make further adjustments if needed.
  • If you need to add more cornstarch after the sauce has already been made, add the powder into a bowl. Then, slowly pour the sauce over the powder while whisking constantly. This will help prevent lumps from forming. Do not simply pour more cornstarch into the sauce. It will become lumpy.
  • To thin the sauce, you can add more boiling water. But, be very careful not to overdo it and thin it too much. It is more difficult to thicken than it is to thin down.
  • This recipe is not the same as a lemon glaze for cheesecake. However, it can easily be turned into one. Replace the sugar with confectioners sugar. Then, remove the cornstarch and butter from the recipe. Use half the amount of cold water instead of hot. And finally, simply whisk together the ingredients. A glaze is traditionally uncooked and essentially made with purely powdered sugar and milk.

All Wrapped Up – Lemon Sauce For Cheesecake

A lemon sauce for cheesecake is a recipe you have to try! It will add different flavors to the baked item and ultimately elevate the quality of your cheesecake.

Let us know what you think about it in the comments below. And, make sure to go check out some of our other amazing cheesecake topping recipes.

FAQs

What is lemon butter sauce made of?

A lemon butter sauce is much more complex than a lemon frosting or glaze. It contains sugar, water, lemon flavorings, and butter. The butter will help enrich the flavor while giving the sauce a creamy consistency, thickening its texture, and adding a yellow lemony color.

Why do you add lemon juice to cheesecake?

Lemon juice is often added directly into cheesecake to help balance the sweet flavors and tenderize the texture. This is because lemon juice is an acid. Even by adding a lemon sauce to cheesecake, you will notice a much more balanced flavor profile.

How does lemon juice affect cheese?

It depends entirely on the type of cheese used and how you combine the two ingredients. The acid will naturally coagulate the proteins found in cheese products. However, when the cream cheese (for example) is first stabilized with sugar and eggs, the acid won't be able to curdle the proteins.

Lemon Sauce For Cheesecake

Lemon Sauce For Cheesecake

Cheesecakes World
There are many different recipes out there called "lemon sauce for cheesecake". But, what exactly is it? Or at least, what is an authentic lemon sauce for cheesecake?
Believe it or not, the word sauce does have a specific consistency and texture linked to it. Although today it is broadly used, a lemon sauce needs to generally be smooth and have a runny consistency that will stick to the cake.
Course Dessert
Cuisine American

Equipment

  • Measuring cups and spoons
  • Medium saucepan
  • Whisk
  • Rubber or silicone spatula
  • Glass jar for storage

Ingredients
  

  • 3/4 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon fine salt
  • 1 1/2 cup water boiled
  • 3 tablespoons freshly squeezed lemon juice
  • Lemon zest optional
  • 1 1/2 tablespoon butter cold and cut into pieces

Instructions
 

  • Always measure out all of the ingredients before making the recipe. This is especially important to prep when you need ingredients like cold cubed butter and boiling water.
  • Also, ensure that you have all your equipment gathered. For this recipe, steps have to happen relatively quickly and the mixture shouldn't stand for too long.
  • In a medium saucepan, combine the granulated sugar, cornstarch, and fine salt. Add the boiling hot water and place the saucepan over medium heat.
  • Then, cook it until it begins to thicken. Make sure to whisk every couple of seconds to ensure the sugar melts and the mixture doesn't burn. You should also cook it until it becomes clear in color and not foggy.
  • Once the liquid is clear in color, you can add the lemon juice and lemon zest (if you want to add any). Give them a whisk to ensure they are well incorporated.
  • Finally, finish off the sauce by whisking in the cold cubed butter off of the heat. You will see the sauce starts to thicken and get a more solid consistency.
  • Once your sauce has been made, you should allow it to cool before adding it to your cheesecake.
  • If you are lucky enough to have any leftovers, or if you are making the lemon sauce for cheesecake in advance, then you can store it inside an airtight glass container. Place the sauce in the fridge where it can easily last up to 2 weeks.

Notes

  • To make this sauce thicker, you can easily add more cornstarch. First, start by adding 1/2 tablespoon more. Check the consistency and make further adjustments if needed.
  • If you need to add more cornstarch after the sauce has already been made, add the powder into a bowl. Then, slowly pour the sauce over the powder while whisking constantly. This will help prevent lumps from forming. Do not simply pour more cornstarch into the sauce. It will become lumpy.
  • To thin the sauce, you can add more boiling water. But, be very careful not to overdo it and thin it too much. It is more difficult to thicken than it is to thin down.
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