Fresh Strawberry Topping
By America's Test KitchenPublished on March 30, 2010
Yield
Serves 12 to 16 (Makes about 1 1/2 quarts)
Ingredients
2 pounds (907 grams) fresh strawberries, cleaned, hulled, and cut lengthwise into ¼-to ⅛-inch slices½ cup granulated sugar Pinch table salt 1 cup strawberry jam (about 11 ounces/312 grams)2 tablespoons lemon juice from 1 lemon
Before You Begin
This accompaniment to cheesecake is best served the same day it is made.
Instructions
- Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine.
- Process jam in food processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake.
Yield
Serves 12 to 16 (Makes about 1 1/2 quarts)Ingredients
2 pounds (907 grams) fresh strawberries, cleaned, hulled, and cut lengthwise into ¼-to ⅛-inch slices
½ cup granulated sugar
Pinch table salt
1 cup strawberry jam (about 11 ounces/312 grams)
2 tablespoons lemon juice from 1 lemon
Ingredients
2 pounds (907 grams) fresh strawberries, cleaned, hulled, and cut lengthwise into ¼-to ⅛-inch slices
½ cup granulated sugar
Pinch table salt
1 cup strawberry jam (about 11 ounces/312 grams)
2 tablespoons lemon juice from 1 lemon
Ingredients
2 pounds (907 grams) fresh strawberries, cleaned, hulled, and cut lengthwise into ¼-to ⅛-inch slices
½ cup granulated sugar
Pinch table salt
1 cup strawberry jam (about 11 ounces/312 grams)
2 tablespoons lemon juice from 1 lemon
Before You Begin
This accompaniment to cheesecake is best served the same day it is made.
Instructions
- Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine.
- Process jam in food processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake.
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