Recipe: Rosy Raspberry Topping and Rasberry Sauce for Cheesecake - 3

You could probably use mixed berries instead and scatter some fresh berries on top and sides as a presentation.

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ROSY RASPBERRY TOPPING
Source: American Egg Board

1 (12-ounce) package frozen slightly sweetened raspberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/3 cup maple syrup

Drain raspberries, reserving syrup. Set aside. Add water to syrup, if necessary to make 1/2 cup. Set aside. In small saucepan stir together suger and cornstarch. Stir in reserved raspberry liquid and maple syrup. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Stir in reserved raspberries. Cool to room temperature before serving.

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RASPBERRY SAUCE
Source: Richmond Times

1 package frozen unsweetened red raspberries (12-oz.), thawed
1/2 cup sugar
1 teaspoon lemon juice
Fresh raspberries (optional)

While cheesecake is cooling, prepare sauce. In a blender container blend thawed berries until smooth. Press through a sieve to remove seeds. In a saucepan combine pureed raspberries, sugar and lemon juice. Heat just until sugar is dissolved; cool. Pour into small container; cover and chill.

To serve, place a slice of cheesecake on a plate and drizzle sauce over. Garnish with fresh raspberries, if desired.