Homemade Blueberry Sauce for cheesecakes

Kristen is crazy amazing! Her husband Aaron and my husband are in Medical School together, so we’ve been friends for a few years and I’m SO grateful!! Kristen just had her 27th birthday and since Aaron is away visiting a residency program, a few friends and I wanted Kristen’s birthday to be extra special! I found this baked cheesecake recipe online at simplyrecipes.com

 (the link will take you right to the cheesecake recipe!) It is such an amazing and easy to follow recipe!….and did I mention easy!

The Sauce is just a simple recipe that I came up with that really added to our dessert! I’m usually all about raspberry topping, but I had fresh frozen blueberries and they won, I’m so pleased they did!

Blueberry Topping
2 Tablespoons Cornstarch
1 cup sugar
1 cup water
2 cups frozen Blueberries
1 Tablespoon Lemon Juice (fresh squeezed or bottled)

Put sugar and cornstarch in a saucepan and mix together with a whisk or wooden spoon (this is an easy way to incorporate the cornstarch into the mixture and helps avoid little balls of cornstarch.) next add 1 cup water and turn heat to medium-high. Add your 2 cups blueberries, after mixture has boiled for 2 minutes turn heat down to low and allow to thicken- this will take about 10 minutes. Add 1 Tablespoon lemon juice and stir it in. Let cool at room temperature. store in the refrigerator.

Ingredients needed:

together with a whisk with a metal whisk or wood spoon.

Add 1 cup water and turn heat to medium-high.

You’ll then add 1 Tablespoon of lemon juice and give it a stir!

Let cool at room temperature, store in the refrigerator.