7 Classic Cheesecake Topping Recipes To Boost The Desserts’ Taste and Flavor

Cheesecakes taste amazing on their own especially when eaten fresh off the oven, but in cases when two bites make you full and you are forced to refrigerate it, it doesn’t taste the same the next day. Because the creaminess and texture of the cheesecake dulls upon refrigeration, not to mention the absorption of the other food items that it tends to absorb. So, for stale cheesecakes that might taste a little dry or wonky the next day, here are some fixes that will barely take much time to whip up and slather on your not-too-fresh cheesecake.

1. Blueberry Sauce

Ingredients:

• 500 gm fresh blueberries
• 50 gm sugar
• 5 ml lemon juice
• Pinch of salt

Instructions:

1. In a small saucepan, add the fresh blueberries, sugar, lemon juice, and a pinch of salt.
2. Mash the blueberries so they can cook and cook over medium heat for 10-15 minutes, occasionally stirring the pulpy mixture. Do a taste test to check for the salt and sugar ratio and add more sugar if you like your sauce on the sweeter side.
3. Continue to simmer on heat until the sauce starts to thicken slightly.
4. Once that happens, remove from heat and allow to cool completely. The cooled sauce should have a jam-like consistency.

2. Strawberry Compote

Ingredients:

• 450 gm strawberries
• 3 tbsp sugar
• 1 tsp lemon juice
• ½ tsp lemon zest

Instructions:

1. Wash the strawberries thoroughly under running water. Then remove their leafy tops, cut the stems off and slice them into halves or quarters. Bigger strawberries will need more cuts.
2. In a medium saucepan, add the strawberries, sugar, lemon juice and lemon zest.
3. Put the induction or stove to low heat and keep for 20 minutes, stirring occasionally.
4. The strawberries will slowly release their juice and start to turn mushy and you will have a thick mushy sauce-like semi-liquid.
5. Increase the heat if the strawberry pulp does not look syrup-ey eventually; this should be once the strawberries break down after releasing the juices.

3. Lemon Curd

Ingredients:

• 75 gm granulated sugar
• 80 ml fresh lemon juice
• 10 ml lemon zest (finely grated)
• 2 eggs (room temperature)
• 55 g butter (room temperature)

Instructions:

1. In a mixing bowl, combine the sugar, lemon juice, lemon zest and eggs, use a whisk.
2. Pour into a saucepan, cook over low heat and add the butter to it once the mixture starts to heat.
3. Use the whisk again and keep whisking until bubbles form and the liquid thickens enough for the whisk marks to appear on it. This roughly takes 6-8 minutes.
4. If you like lemon zest in your curd, pour it into a heat-proof container. If not, strain the liquid to get rid of the lemon zest, into the container and throw away the zest.
5. Cover the container’s surface with a plastic wrap, refrigerate for a couple of hours or overnight, and replace the plastic with a lid once the liquid is chilled.

4. Salted Caramel Sauce

Ingredients:

• 200 gm granulated sugar
• 240 gm heavy cream (+1 tbsp for later)
• 85 gm unsalted butter
• 1/2 tsp sea salt

Instructions:

1. In a non-stick saucepan, heat the sugar over medium heat, stirring occasionally. Keep heating until the sugar granules disintegrate into an amber-coloured thick liquid. This should take about 5-8 minutes, not more.
2. Once the sugar caramelizes, add the butter quickly and turn down the heat. (so that it doesn't burn). Keep stirring until the butter melts.
3. Remove the pan from heat once the butter melts and has been mixed with the caramel.
4. Pour the heavy cream using one hand while whisking with the other, the caramel will react and bubble up.
5. Once whisked, return the pan to the heat letting it thicken for a minute or two. Before removing from heat add the sea salt and stir.
6. This can be stored in the fridge after it cools down properly. Microwave to melt when using.

5. Ganache

Ingredients:

• 150 gm Dairy Milk chocolate, chopped
• 150 ml heavy cream

Instructions:

1. Take a heatproof bowl, place the chopped chocolate in it, and set aside.
2. Now, take a saucepan, big enough for the cream and add the heavy cream, bringing it to a simmer, over medium heat, then low heat once it starts to simmer and remove from heat.
3. Pour the hot cream over the chocolate, immediately cover it with plastic wrap and let it sit for 5 minutes i.e., until the chocolate fully melts.
4. Whisk the chocolate and heavy cream duo until the liquid turns smooth and glossy.