Fruit-Glazed Cheesecake-Part 2

This is the glaze companion to a fruit-glazed cheesecake, giving you two from-scratch fruit topping options that beat anything poured from a can.

The strawberry glaze starts with mashed fresh berries cooked down with sugar and cornstarch until thick and glossy, finished with a splash of orange liqueur like Grand Marnier or Cointreau. That hit of citrus brightens the strawberry flavor instead of letting it taste like jam.

The blueberry version takes a different approach. Whole berries simmer in water until soft, get pressed through a sieve for a smooth base, then cook down again with sugar, kirsch, and a cornstarch slurry. The kirsch (cherry brandy) adds a subtle stone-fruit note that deepens the blueberry without competing.

Chef Tips

• Stir constantly while the glaze thickens. Cornstarch-based sauces go from smooth to scorched in seconds, especially in a heavy saucepan.
• Let the glaze cool slightly before spooning over cheesecake. Pouring it hot can crack a chilled cheesecake surface.
• Pressing the blueberries through a sieve removes the skins for a silky glaze. Don’t skip this step or you’ll have a chunky topping.
• Both glazes thicken further as they cool, so pull them from heat when they’re slightly thinner than your target consistency.

Variations

• Raspberry glaze: Use the strawberry method with fresh raspberries and swap the orange liqueur for Chambord.
• Non-alcoholic version: Replace the liqueur or kirsch with an equal amount of the corresponding fruit juice.