New York Baked Cheesecake, recipe to follow soon, made with Homemade Cream Cheese, and served with a macerated (sweetened) fresh strawberry sauceI have used fresh berries in the above picture which bring out the red colour by far better than frozen or canned, as I've used in the below picture.
Homemade Greek Yogurt with a Sweetened Raspberry Sauce
You may use fresh or frozen berries. In the above picture, I have used frozen Raspberries for this sauce, but fresh is always best as there will be less liquids. Strawberries or berries steep in their own juices which get pulled out by the sugar.
You may use fresh or frozen berries. In the above picture, I have used frozen Raspberries for this sauce, but fresh is always best as there will be less liquids. Strawberries or berries steep in their own juices which get pulled out by the sugar.
In my opinion, the best way to serve cheesecakes is with a fresh sweetened berry sauce, as it enhances the flavour by far, and makes it so much more delicious!
Ingredients:
400g punnet of fresh strawberries washed hulled halved or sliced
200g sugar
Few drops glycerine – adds shine (optional)
Squeeze lemon juice or to taste
Method:
Wash, hull removing stems. Slice strawberries into halves – If very large into quarters.
Add the sugar
Allow to steep overnight or during course of day, covered so sugar dissolves naturally.
I mash the sugar into them leaving some halves unmashed. The strawberries will sweeten up as they take in the sugar and release their juices.
Do NOT cook (Cooking will destroy the setting properties of fresh berries!)
If using frozen or canned berries you may warm them up once all the sugar has dissolved. For canned berries, drain them and drastically reduce the liquid over high heat before adding the jelly.
If using frozen strawberries you may heat them up and stir in a 40 g package of Trotters Strawberry Jello (Jelly) until dissolved. Refrigerate covered until thickened and Enjoy!
Source: My own Creation