Blueberry Compote Cheesecake Topping Recipe
Servings: 8
Ingredients:
2 pounds blueberries
1/3 cup water
1 tablespoon freshly squeezed lemon juice
1/2 cup sugar
1 teaspoon cornstarch
A couple dashes cinnamon (optional) and a pinch of cardamom (optional)
Lemon zest for garnish
Instructions:
In a medium saucepan, combine blueberries, water, lemon juice, sugar, and spices (if using).
Heat over medium heat until berries begin to burst and juice starts to thicken, about 5 minutes.
Remove a few spoonfuls of juice and mix with cornstarch in a tiny bowl. Add it back to the berry mixture and allow it to bubble for a couple of minutes. Remove from heat.
Allow the compote to cool, unless you wish to serve it warm.
When ready to serve your cheesecake, spoon the compote over the top and make a bit of a mound. Garnish with lemon zest and/or lemon triangles or halves, and enjoy!
Notes:
This blueberry compote is also amazing served over pancakes, in crepes with ice cream, or as a topping for ice cream.