Rootitoot Fruit or Berry Glaze for Cheesecake
A simple soft-fruit glaze to pour over any cheesecake, from The Rootitoot Cookbook. The page also gives two quick cheesecake variations: Drunken Cheesecake and Key Lime Cheesecake.
Ingredients
| 1 cup | 240 ml | soft fruit or berries (crushed, to make 1 cup), plus extra reserved for garnish |
| 2 Tbsp | 30 ml | cornstarch |
| 2 1/2 Tbsp | 38 ml | water |
| 2 Tbsp | 30 ml | lemon juice |
| 4-6 Tbsp | 60–90 ml | sugar |
| — | food colouring (optional) |
Instructions
FRUIT OR BERRY GLAZE: Choose whatever soft fruit you like: berries, cherries, peaches, mangoes, papaya, anything. Set aside some perfect berries or fruit. Crush enough berries, peaches or other fruit to make 1 cup. Strain this if you don't want all the pulp or seeds in there, but this will take a lot more fruit to make 1 cup.
Mix 2 Tbsp cornstarch with 2 1/2 Tbsp water in a small bowl. Put the fruit pulp/juice in a saucepan and add 2 Tbsp lemon juice and 4-6 Tbsp sugar, depending on how sweet you like it. Bring the mixture to a boil over medium-high heat.
Add about two-thirds of the cornstarch slurry. Bring it back to a gentle boil to thicken. Add a little more slurry if you want it thicker, keeping in mind that it will thicken even more as it cools and you don't want it too firm. Add a little food colouring if you want. Then add the reserved berries, whole or sliced, and pour over the cheesecake while the glaze is still warm.
DRUNKEN CHEESECAKE (variation): Add up to 2 tablespoons of any liquor or liqueur to the basic cheesecake recipe without adjusting the other ingredients. If adding 2-4 tablespoons, add an extra egg yolk.
KEY LIME CHEESECAKE (variation): Use the Rootitoot Cheesecake recipe and add 1/4 cup key lime juice, 2 tsp lime zest, 3 additional Tbsp sugar and one egg yolk to the basic batter. Add 1 minute to the cook time. Everything else is the same. When it is chilled, decorate with whipped cream and lime zest or toasted coconut.