Light Strawberry Topping
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 12 to 16 (Makes about 3 cups)
Ingredients
1 pound fresh strawberries, washed, hulled, and cut lengthwise into ¼- to ⅜-inch wedges¼ cup sugar Pinch table salt ½ cup strawberry jam 1 tablespoon fresh lemon juice (from 1 lemon)
Before You Begin
A ruby-colored, glazed strawberry topping is the classic accompaniment to New York cheesecake. This topping is best served the same day it is made.
Instructions
- Toss the berries, sugar, and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
- Process the jam in a food processor until smooth, about 8 seconds. Transfer the jam to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
- To serve, spoon a portion of the topping over individual slices of cheesecake.
Yield
Serves 12 to 16 (Makes about 3 cups)Ingredients
1 pound fresh strawberries, washed, hulled, and cut lengthwise into ¼- to ⅜-inch wedges
¼ cup sugar
Pinch table salt
½ cup strawberry jam
1 tablespoon fresh lemon juice (from 1 lemon)
Ingredients
1 pound fresh strawberries, washed, hulled, and cut lengthwise into ¼- to ⅜-inch wedges
¼ cup sugar
Pinch table salt
½ cup strawberry jam
1 tablespoon fresh lemon juice (from 1 lemon)
Ingredients
1 pound fresh strawberries, washed, hulled, and cut lengthwise into ¼- to ⅜-inch wedges
¼ cup sugar
Pinch table salt
½ cup strawberry jam
1 tablespoon fresh lemon juice (from 1 lemon)
Before You Begin
A ruby-colored, glazed strawberry topping is the classic accompaniment to New York cheesecake. This topping is best served the same day it is made.
Instructions
- Toss the berries, sugar, and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
- Process the jam in a food processor until smooth, about 8 seconds. Transfer the jam to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
- To serve, spoon a portion of the topping over individual slices of cheesecake.
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