Raspberry Filling
from the kitchen of Nicole Jordan
Makes 1 1/4 cups filling.
I use this for my chocolate chip raspberry cheesecake recipe.
Preparation Time
Ingredients
- 1 pound raspberries, plus 1/2 cup whole raspberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water
Directions
- In a saucepan, combine 1 pound raspberries, sugar and lemon juice. Cook over low heat until sugar dissolves and raspberries begin to break down. Remove from heat and transfer to a food processor. Puree until smooth.
- Strain through a fine mesh strainer into a saucepan. Cook over medium heat for 10 to 15 minutes, stirring occasionally. Add in 1/2 cup whole raspberries. Cook for 1 more minute. Remove from heat, whisk in corn starch mixture. Return to high heat, bringing to a boil, whisking constantly until mixture is thick. Remove from heat and cool.