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Raspberry Sauce

Quick and easy raspberry sauce for my Biscoff Cheesecake! Can be used with any other dessert you like. I created this recipe to use one 6oz container of raspberries since I'm usually making it in small batches for dessert, but you can, of course, double the recipe if you're serving a larger party.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 6oz pkg Fresh raspberries
  • 1 tsp Lemon Zest
  • ¼ tsp Vanilla extract
  • ¼ cup sugar
  • ¼ cup water
  • 1 tsp cornstarch
  • 1 tbsp water

Method
 

  1. In a small saucepan, add the raspberries, water, and sugar. Heat on medium until the sauce boils and the sugar completely dissolves.
  2. In a separate bowl or ramekin, mix the cornstarch with 1 tablespoon of water until completely incorporated. Then pour into the raspberry mixture and continue cooking for 4-5 minutes until raspberries break down and sauce thickens slightly.
  3. Let sauce cool. Serve over Biscoff Cheesecake.