If you cannot find any pitted canned cherries, take the time to remove the pits. It is a crucial step. You can use a cherry pitter or remove them using a knife.Then, drain the cherries from the can, but keep the liquid aside. We are going to be using it too.
First, combine the prepared cherries with 1/2 cup reserved cherry juice, caster sugar, and lemon juice. Place the saucepan over medium-high heat and bring the mixture to a boil.Give the mixture an occasional whisk to ensure it doesn't stick to the bottom of the pan.
While the mixture is starting to boil, start making the slurry in a separate bowl. Combine the corn starch and water and whisk until they are smooth.Once your cherry mixture starts to boil, reduce the heat. Whisk in the cornstarch slurry and make sure it is completely incorporated into your cherry sauce.
Continue cooking the sauce over medium heat. Allow it to simmer for roughly 5 more minutes or until it has thickened to your liking.If you want to adjust the consistency, this is the time to do it. Just keep in mind that your canned cherry topping for cheesecake will still thicken when it is cooled.
Before you use your cherry topping, you have to completely cool it first. You can pour the topping into another heat-proof bowl and allow it to cool completely at room temperature.If you want to store the topping for a day or so, you can simply place it into an airtight container and keep it inside the fridge.
