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I use my standard cheesecake recipe and just add whatever topping (over the sour cream topping) I feel like at the time.


  • 1 1/2 TB cornstarch
  • 1/2 water plus 3 TB
  • 2 TB scotch whiskey blend
  • 1 TB orange liqueur
  • 2 TB sugar
  • 2 cups crushed strawberries
  • 1 TB Mandarano Balsamic Glaze & Sauce
  • Whole strawberries for garnishing


  • In a small bowl, dissolve the cornstarch in the 3 TB water.
  • In a saucepan, over medium heat, bring the remaining 1/2 cup water, the scotch whiskey blend, orange liqueur and sugar to a boil. Stir in the cornstarch mixture and heat, stirring constantly until everything thickens. If too thick, add a bit of water (1 TB at a time). If too thin, add a bit of cornstarch (1/2 tsp at a time). Stir in the crushed strawberries and balsamic glaze. If you want a stronger balsamic presence, add another TB.
  • Pour everything into a bowl and set the bowl inside a larger bowl that contains ice water. Stir to cool. Spread over the top of your chilled cheesecake. Chill an additional 2 hours.
  • Or....just pour the whole thing over the top...and serve as big beautiful hot nirvana-ish mess

Categories: Cheesecake  Dessert  Topping 

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