Do you know how to make cheesecake topping recipes? It is not like it is necessary to have any toppings to enjoy this creamy luscious dessert! If you know how to make cheesecake topping recipes, you will find them to serve two purposes. First they add flavor to plain cheesecakes. A vanilla one with almost any flavor of topping is changed to please any pallet; it could be blueberry, cherry, pineapple, strawberry or raspberry.
You would be surprised how delicious many of the cheesecake recipes are when topped with ones like peanut butter and the praline topping. We all know the chocolate turns any dessert into fantasy bliss! But have you ever tried a chocolate cheesecake topped with a raspberry topping, peanut butter or a pecan topping. These are all so scrumptious!
The second purpose of learning how to make cheesecake topping recipes is for presentation. They dress up a plain cheesecake when serving to guests. They just make an ordinary dessert (If you can call cheesecake ordinary!) become a special ending to a meal or when having coffee or tea. The color alone like blueberries, cherries or strawberries make a wonderful presentation.
Caution should be taken when serving wonderfully flavored cheesecakes with cheesecake topping recipes. Many great flavored cheesecake topping recipes can overtake great flavored cheesecakes and totally defeat the purpose. I will use my key lime cheesecake recipe as an example; this is one of my favorites. This cheesecake stands all by itself. The flavor is fantastic!
I wanted to use the raspberry sauce with it to add color; this also has a very deep delicious flavor. By covering the key lime cheesecake with this sauce would have diminished the great key lime flavor. I choose to spoon the sauce over the dessert plate then I place the piece of cheesecake on top of the raspberry sauce. This way we enjoy the two separate flavors of key lime and raspberry. I also have a beautiful red and green color presentation.
Besides using the following cheesecake topping recipes, you can use simple and easy ingredients like canned pie fillings; strawberry, cherry and blueberry pie fillings are all delicious. By heating jams, jellies, preserves and marmalades over low heat they become a thin glaze to use as toppings. Also don’t forget than many of the fresh fruits make great toppers when peeled and sliced or cut in chunks.
Listed below are many recipes for cheesecake toppings. There are many other toppings for cheesecakes listed throughout my website's cheesecake section such as blueberry, strawberry, maraschino cherry or dark cherry and Liqueur toppings.
Drain blueberries reserving ½ cup liquid.
Combine sugar and cornstarch in a small saucepan; add reserved liquid stirring until smooth.
Bring to a boil stirring over medium heat; boil 1 minute. (Mixture will be thickened and translucent)
Remove from heat and cool slightly; stir in lemon juice and blueberries.
Cool thoroughly before spreading over top of cooled cheesecake.
Combine all ingredients in a heavy saucepan.
Cook and stir over medium heat until hot and the berry mixture thickens.
Cool completely before spooning over cheesecake.
Clean berries and remove stems; put in sauce pan and mash with potato masher.
Combine sugar and cornstarch and stir into crushed berries.
Stir constantly over low heat until mixture comes to boil; cook until thickened.
Strain and cool before glazing cheesecake.
Combine sugar and cornstarch in a small saucepan; stir in pineapple (DO NOT DRAIN) and lemon juice.
Stir and bring to a boil over medium heat until thickened (about 1 minute).
Stir in food coloring and cool thoroughly before spreading over cold cheesecake.
Combine all ingredients and stir until sugar dissolves; spread over warm cheesecake.
Refrigerate cheesecake until completely cold.
Combine all ingredients except vanilla in heavy saucepan.
Stir over low heat until blended and chocolate is melted.
Add vanilla; pour over cold cheesecake; refrigerate at least 4 hours.
Place figs in a small bowl; add rum and sprinkle with the lemon rind and mix well.
Set aside and marinate for 1 hour.
Combine sugar and water in a small saucepan; bring to a boil over high and then reduce to medium.
Allow mixture to boil slowly until syrup starts to turn golden (about 10 to 15 minutes).
Drain off any rum which has not been absorbed by the figs; mix liquid with the cream.
NOTE: Set figs aside.
When the sugar mixture begins to caramelize, remove from heat and quickly add the rum cream mixture stirring to dissolve the caramel.
NOTE: If caramel mixture does not dissolve fast enough set pan in another container with hot water and stir until caramel dissolves.
Add the reserved figs and cool to room temperature before serving.
Beat together egg yolks and sugar until light in color and sugar is dissolved.
Add the brandy and mix thoroughly; fold mixture into the whipped cream.
Chill for at least 3 hours before serving.
Drain cherries and reserve ½ cups of juice; set aside 1 cup of the cherries.
Combine in saucepan sugar and cornstarch; Stir in cherry juice until smooth.
Bring mixture to a boil stirring over medium heat; boil 1 minute or until thickened.
Remove from heat and cool slightly; stir in lemon juice, 1 cup of cherries and food coloring. Cool thoroughly before spreading over top of cold cheesecake.
Melt ½ cup chocolate mini chocolate chips with ¼ cup whipping cream.
Cook until thickened and smooth; spread immediately over cheesecake.
Combine brown sugar, whipping cream, butter, strong coffee and coffee liqueur.
Bring to a boil over medium heat stirring occasionally.
Reduce heat and simmer 5 minutes stirring occasionally; stir in pecans.
Pour warm sauce over each serving of cheesecake.
In small saucepan combine sugar and cornstarch; mix well.
Gradually add reserved pineapple juice; add drained pineapple.
Cook and stir over low heat until thickened; cool.
Spread over cheesecake; chill until cold.
Cook in saucepan over medium heat stirring constantly until mixture is like syrup.
Serve warm over cold cheesecake.
Whip mixture until thick; pour on top of cheesecake.
Heat cream, butter and syrup in saucepan over medium high heat until mixture boils.
Pour over chocolate whisking to combine; pour over top of cheesecake.
Spread evenly with spatula; let chocolate set about 30 minutes.
This is one of my favorite cheesecake topping recipes. I use this in the sweet potato cheesecake as a topping mixed with marmalade.
Combine and spread over cheesecake 5 minutes before end of baking.
Praline sauce is a popular southern cheesecake topping recipe.
Combine corn syrup, sugar, butter and beaten egg; mix well.
Bring to a boil over medium heat, stirring constantly; boil 2 minutes without stirring.
Remove from heat; stir in vanilla and pecans.
Cool to warm and serve over pieces of cold cheesecake.
This cheesecake topping recipe is good served on any plain or white chocolate cheesecake recipe. If you like lemon the lemon cheesecake recipe is delicious!
Combine all ingredients except butter; cook and stir over medium heat until thickened. Stir in the butter; cool and then chill. Spoon over cold cheesecake to serve.Painless Cooking › Cheesecake › Toppings
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