This is a take off from the New York Cheesecake recipe that I've been making for the past two weeks. I thought maybe its time to expand from the home-made blueberry toppings to the tangy and yet sweet raspberries.
They are available in the shops for a hefty $8 per punnet, but then, when you love food, you try and buy them and use them to create something to satisfy the foodie in you.
This raspberry topping was made with the same ingredients from the NY Cheesecake posted here.
55g caster sugar
2 punnets raspberries
4 tbsp water
1 tsp arrowroot
Here's the discovery - raspberries are more delicate than blueberries! They looked gorgeous fresh, but looked nothing like the fruit after the cooking process. I reckon raspberries are best served on a cheesecake slice as fresh!