Tuesday, October 26, 2010

This Strawberry Cheesecake Sauce Recipe is the Lesser of Two Evils

I only had enough time to do one of two things; write a post with no video, or edit and upload a video with no post. Guess which one I went with? Okay, so technically this is a post, but since it's really about not doing a post, I'm not sure it counts. Wow, I am tired! Where was I? Oh yeah, here's video recipe for the strawberry dessert sauce I paired with the cheesecake. Enjoy!



1 pint strawberries, rinsed, green tops removed (frozen will work)
1/4 to 1/3 cup sugar (depends on sweetness of berries)
1/2 teaspoon balsamic vinegar
2 tablespoon water
1 teaspoon cornstarch dissolved into 2 tablespoons water


View the complete recipe

27 comments:

ckry said...

you can tell me the list of ingredients??? please.

Dave said...

I do not mean to question your method chef, since you and your recipes made me look awesome so may times... but doesn't the use of the blender affect the test in a negative way? Would there be a difference textually and in taste if I use an electric hand mixer or a masher?

Chef John said...

Texture could be argued, but how/why would it effect taste?

Denise Michaels - Adventurous Foodie said...

I've heard balsamic vinegar with strawberries is a good combination. I've done tossed salads with strawberries and toasted walnuts and made a vinaigrette with walnut oil and balsamic vinegar.

This looks so bright and pretty. Can't wait to try it out.

Raja said...

Hi chef

What video camera you use for your videos?

Chef John said...

I use a Canon t1i

J said...

Can I use this as a Strawberry Jam?

Steve K. said...

I don't know if this would be too much citrus-ey flavor, but instead of using strawberries, how about making a sauce with the fruit from the zested orange & lemon used in the cheesecake recipe? (that was a really long sentence)

Chef John said...

Maybe a little to acidic for that ;-)

Steve K. said...

Have you tried it? I just made a sauce using (all white pith removed) two lemons, two oranges, 1/3 cup of sugar and a bit of apple cider vinegar. Aside from my blender accidentally exploding, it was friggin' delicious! My cheesecake is still cooling in the oven (no cracks!), so I haven't tried it all together, but I think it'll be great. And with no wasted fruit. :-) Honestly, this just seems like a good idea to me. Why does the fruit always have to be strawberry?

Chef John said...

Never tried it, but if it's good it's good! I like all kinds of berries and fruit sauces on cheesecake.

Steve K. said...

Honestly, I didn't have any strawberries on hand. And, those lemons & oranges were just sitting right there. I think maybe a dollop of cream on top of the cheesecake would make it all good.

Anonymous said...

Can I use raspberry instead chef?

Anonymous said...

I just came across this site, and I must say, the videos are great!

How long will the sauce "keep" for, and do I store it in the refrigerator after it cools down?

Ryan said...

Hi Chef John!

Mmmmm, strawberry sauce with cheesecake...or ice cream. I must also ask how this will keep. Do I pretty much have to use this right away or can I keep it in the fridge?

(I eat enough dessert as it is...the last thing I need is reasoning like "There's still more of this strawberry sauce...MUST FIND MORE DESSERTS!!")

Alex said...

Since I'm allergic to strawberry's, can I use frozen raspberry's instead?
Thanx :)

Chef John said...

Of course! Enjoy!

Anonymous said...

how long can i keep the sauce? PLEASE I REALLY NEEDA KNOW

Chef John said...

not long, a few days, but you can freeze

Lindsey said...

Hi Chef. I was wondering if you could leave the sauce chunky? Like for instance maybe use a potato masher to mash the berries a little and not completely puree them?

DiscoverMe said...

Thank you for this! I've been scouring the internet all morning for the perfect homemade strawberry sauce, and yours looks the best!

Anonymous said...

Hey Chef, i dont have any balsamic vinegar and i need this recipe for tomorrow so i was wondering if i can replace the vinegar with lemon juice?

Chef John said...

yes u can! enjoy!

anaileliana said...

I left my sauce in the fridge over a week in a plastic container. The top wasn't bulged out and I smelled it and it smelled like the 2nd day it had been in the fridge. I froze it right after I saw you said it lasts a couple of days or so. Is it ok to eat since it smled fresh still? Thank you! Oh and it was my 1st time ever making a cheesecake period. And it was PERFECT!!! I dont know why people are scared or hesitant when it comes to making cheesecake! It was after all a piece of cake!!!!!

Chef John said...

It should be fine! Taste to make sure, but it's not dangerous.

MEAT ME said...

HI Chef John I have been on a quest to make cheese cake just like at the cheese cake factory where the strawberries are in in that strawberry sauce on top of the cheese cake. I can not get this sauce to be the same consistency as the theirs. I made this one and it for some reason is not very sweet. I wonder if the strawberries aren't ripe. I maxed out on your sugar and still can't get it sweet enough. Any ideas what I am doing wrong? P.S. your New York Style "Sunshine" Cheesecake is the BOMB! Thank you just striving for the perfect strawberry sauce topping... Thank you! MEAT ME

Chef John said...

no idea! Must be the berries.