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.
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.
