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All Reviews for Blueberry Topping

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Gallery

Blueberry Topping

                              Credit: 
                              Kenji Toma

Recipe Summary

Yield: Makes enough for 1 cheesecake

Ingredients

Ingredient Checklist

1 1/2 pints (3 cups) blueberries

3/4 cup sugar

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1 tablespoon cornstarch

Gallery

Blueberry Topping

                              Credit: 
                              Kenji Toma

Recipe Summary

Yield: Makes enough for 1 cheesecake

Blueberry Topping

                              Credit: 
                              Kenji Toma

Blueberry Topping

                              Credit: 
                              Kenji Toma

Blueberry Topping

Recipe Summary

Yield: Makes enough for 1 cheesecake

Recipe Summary

Yield: Makes enough for 1 cheesecake

Yield: Makes enough for 1 cheesecake

Makes enough for 1 cheesecake

Ingredients

Ingredients

  • 1 1/2 pints (3 cups) blueberries
  • 3/4 cup sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch

Directions

Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).

Reviews (7)

Add Rating & Review

141 Ratings

5 star values:

                                  26

4 star values:

                                  37

3 star values:

                                  45

2 star values:

                                  28

1 star values:

                                  5

Reviews (7)

Add Rating & Review

141 Ratings

5 star values:

                                  26

4 star values:

                                  37

3 star values:

                                  45

2 star values:

                                  28

1 star values:

                                  5

Add Rating & Review

141 Ratings

5 star values:

                                  26

4 star values:

                                  37

3 star values:

                                  45

2 star values:

                                  28

1 star values:

                                  5

141 Ratings

5 star values:

                                  26

4 star values:

                                  37

3 star values:

                                  45

2 star values:

                                  28

1 star values:

                                  5

141 Ratings

5 star values:

                                  26

4 star values:

                                  37

3 star values:

                                  45

2 star values:

                                  28

1 star values:

                                  5
  • 5 star values:
  • 26
  • 4 star values:
  • 37
  • 3 star values:
  • 45
  • 2 star values:
  • 28
  • 1 star values:
  • 5

Martha Stewart Member

Rating: Unrated

10/14/2015

                I serve it cold because it thickens as it cools . . . like most things with cornstarch. This is a topping, not fudge, so there is nothing wrong with its viscosity. 
                
                Pegmo, Wrap the  pan with tinfoil. from bottom to top. The cheesecake recipe is great because it is not greasy. Increasing the amount of crust makes it greasy, adds more calories, and takes attention away from the cake itself.

Martha Stewart Member

Rating: Unrated

07/05/2013

                I found it too runny the first time I made it. I replaced the 1 T of cornstarch with 2 T of Clear Jel to get the consistency I like.

Martha Stewart Member

Rating: Unrated

06/05/2013

                Blueberry cheesecake:  this is perfect.  My women's group continually asks for it for birthday meetings.  I make two changes: first is I make 1.5 x the crust recipe because the buttery crunch adds quite a bit to the recipe, and the other is I place the roasting pan full of hot water on the rack below the cheesecake as I'm preheating the oven, but I don't put the cheesecake into the water.  Much too risky from my point of view.  Place the cheesecake on the rack above it.  Enjoy!

Martha Stewart Member

Rating: Unrated

07/03/2012

                Delicious recipe! However, I used a full cup of sugar, and needed much extra arrowroot to thicken to my licking. I didn't want it to be too syrup-y and run right off my cake.

Martha Stewart Member

Rating: Unrated

10/26/2010

                Yummy!  I just made this, (except with mixed frozen berries) very quick, exactly what I had in mind.  The other recipes I saw called for gelatin or preserves, not what I wanted.  I did omit the lemon juice since I changed the type of berries and since my berries were frozen, I had to add a little water.  (I also used only 3 T sugar, and 2 T. cornstarch.)  They turned out exactly as tart as I wanted and the perfect consistency!  So easy!

Martha Stewart Member

Rating: Unrated

08/06/2010

                This topping is wonderful.  I did not make the cheesecake, just the blueberry topping.  I served it with waffles for a ladies brunch.  Needless to say, it was the hit of the luncheon.

Martha Stewart Member

Rating: Unrated

07/04/2008

                This topping is delicious! It can easily be made with frozen blueberries too.

Martha Stewart Member

Rating: Unrated

10/14/2015

                I serve it cold because it thickens as it cools . . . like most things with cornstarch. This is a topping, not fudge, so there is nothing wrong with its viscosity. 
                
                Pegmo, Wrap the  pan with tinfoil. from bottom to top. The cheesecake recipe is great because it is not greasy. Increasing the amount of crust makes it greasy, adds more calories, and takes attention away from the cake itself.

Rating: Unrated

Rating: Unrated

07/05/2013

                I found it too runny the first time I made it. I replaced the 1 T of cornstarch with 2 T of Clear Jel to get the consistency I like.

Rating: Unrated

06/05/2013

                Blueberry cheesecake:  this is perfect.  My women's group continually asks for it for birthday meetings.  I make two changes: first is I make 1.5 x the crust recipe because the buttery crunch adds quite a bit to the recipe, and the other is I place the roasting pan full of hot water on the rack below the cheesecake as I'm preheating the oven, but I don't put the cheesecake into the water.  Much too risky from my point of view.  Place the cheesecake on the rack above it.  Enjoy!

Rating: Unrated

07/03/2012

                Delicious recipe! However, I used a full cup of sugar, and needed much extra arrowroot to thicken to my licking. I didn't want it to be too syrup-y and run right off my cake.

Rating: Unrated

10/26/2010

                Yummy!  I just made this, (except with mixed frozen berries) very quick, exactly what I had in mind.  The other recipes I saw called for gelatin or preserves, not what I wanted.  I did omit the lemon juice since I changed the type of berries and since my berries were frozen, I had to add a little water.  (I also used only 3 T sugar, and 2 T. cornstarch.)  They turned out exactly as tart as I wanted and the perfect consistency!  So easy!

Rating: Unrated

08/06/2010

                This topping is wonderful.  I did not make the cheesecake, just the blueberry topping.  I served it with waffles for a ladies brunch.  Needless to say, it was the hit of the luncheon.

Rating: Unrated

07/04/2008

                This topping is delicious! It can easily be made with frozen blueberries too.

All Reviews for Blueberry Topping

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Blueberry Topping

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest