Simple Raspberry Compote

In my previous blog post, I gave you the recipe for a super delicious cheesecake. In case you missed it but want to read it, check it out! Although I love eating cheesecake, I think that sometimes a compote can really elevate its flavour and just overall appearance.  Few things taste better than a pretty cheesecake, am I right?


My go to cheesecake topping is a berry compote. The rich colour against the off-white cake is simply gorgeous. In case you’re confused, a compote is a sauce made from whole fruit, generally served with dessert. A coulis, on the other hand, is made from puree. I love the rustic feel of a compote.


Typically I use whichever fresh berries I can find at the store. Strawberries, blueberries, blackberries and raspberries all work really well. Feel free to use your own combination of fruit, but make sure to vary the amount of sugar accordingly as some fruit are naturally sweeter than others. For this recipe, I don’t use too much sugar as I love the tartness of the raspberries, but taste it as you go and if you want to add more sugar then go for it!

Raspberry Compote

makes + 1 cup


What you’ll need:

125g raspberries

2 tablespoons of lemon juice (preferably fresh)

3-4 tablespoons of granulated sugar

1 teaspoon of maizena/cornstarch

Optional splash of red wine


How to make it:

First, add the berries, sugar and lemon juice to a pot over medium heat and stir until boiling.


Turn the heat down to a simmer. Add in the cornstarch. The heat will break down the raspberries, and the mixture will develop a syrup like consistency.

If you want to add in some wine, then feel free to, but it isn’t necessary.


If you’d like a thicker compote, then you can add in more cornstarch. If you want it to be sweeter then add more sugar, but turn up the heat again to ensure that it is fully dissolved.

Remove from heat and let the compote cool.


I always serve mine over cheesecake and ice cream.


You can refrigerate this for a few weeks. Enjoy it!


x Ariana

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