The Classic Ruby Red Cherry Topping

Get the recipe for a timeless, tart cherry compote. This easy, glossy red sauce is the perfect balance of sweet and sharp, turning your creamy cheesecake into an absolute show-stopper.

Oh, there's nothing quite like it. That stunning, ruby-red sauce cascading over the edge of a snow-white cheesecake. It's the little black dress of desserts—it's never, ever out of style.

A store-bought can? Oh, for goodness' sake, we can do so much better. This is the real-deal, and it's as easy as pie... or, well, as easy as this topping! The little bit of tartness is the perfect dance partner for the rich, creamy cheesecake.

What You'll Need:

• 2 cups Tart Cherries (pitted, of course! Frozen or fresh are both peachy keen)

• 1/2 cup Granulated Sugar

• 1/4 cup Water

• 2 tablespoons Cornstarch

• 2 tablespoons Cold Water (keep this separate!)

• A tiny pinch of Salt

• A splash of Lemon Juice (optional, but it makes the flavor pop!)

How to Make the Magic:

1. Get the Pot On: In a medium saucepan, combine your cherries, sugar, and the 1/4 cup of water. Give it a gentle stir.

2. Bring to a Simmer: Heat the mixture over medium heat, stirring now and then, until the sugar is all dissolved and the cherries start to soften and release their lovely juices.

3. Make Your Slurry: While that's warming, grab a small bowl. Whisk your 2 tablespoons of cornstarch and 2 tablespoons of cold water together until it's perfectly smooth. This is what bakers call a "slurry," and it's our secret to a thick, glossy sauce without any lumps.

4. Thicken It Up: Once your cherries are bubbling gently, slowly pour in your cornstarch slurry while stirring constantly. Keep stirring! You'll see the magic happen right before your eyes. The sauce will thicken up and turn beautifully glossy in about 1-2 minutes.

5. The Finishing Touch: Remove the pan from the heat. Add your pinch of salt and the splash of lemon juice (if you're using it). Give it one last stir.

6. Patience, Darling! Let the topping cool completely before spooning it over your chilled cheesecake. You've worked too hard for that perfect bake to melt it now!