Recipe by Sarah Phillips; Food styling and photos by Sarah Phillips © 12-9-2013 Sarah Phillips CraftyBaking.com
Makes about 1 cup seedless raspberry glaze
I top my tried-and-true Creamy and Luscious No-Crack Cheesecake Recipe with this luscious raspberry glaze. It's super easy to make, beautiful in color, and adds that extra touch to take your dessert over the top. I like to strain it so that it's seedless.
FROSTING, ICING, ETC HELP
My favorite raspberry preserves brand has always been Bon Maman.
1 13-ounce jar Raspberry Preserves; you can use jam
2 teaspoons freshly squeezed lemon juice
Optional, 1 teaspoon lemon peel, finely minced
1. In a small saucepan, mix together the raspberry preserves with the lemon juice.
2. Heat under low heat until just warmed.
3. Strain through a fine mesh strainer into a bowl; push the preserves through the strainer with a rubber spatula. Discard the seeds. Optionally, add in the lemon peel.
4. Cool and use as a glaze or topping.
Refrigerate for a few days. Reheat under gentle heat so it becomes spreadable, again. Cool before using.