For Raspberry Sauce
- 2 tsp cornstarch
- 3 Tbsp sugar
- 1/3 cup water
- 12 oz frozen raspberries thawed
- Fresh raspberries and rosemary sprigs for garnish.
For Raspberry Sauce
In a small saucepan, combine cornstarch, water, and sugar.
Add raspberries and bring to a boil, stirring constantly.
Boil for 1 minute, stirring constantly.
Sauce can be served warm or chilled.
Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Enjoy!
Comments
Post a Comment