Cherry Cheesecake Topping – wow!

Sometimes you just stumble across something that makes you say wow! This is it – A sweet cherry sauce with a burst of almond. And it’s so amazingly simple. Rainer Cherries, Agave syrup and Amaretto. Check this out.

Doesn’t that look good?

It was.

So, I’ve probably made The Raw Seed fermented nut cheesecake a half dozen times now and it seems to get better each time. I’ve made some modifications to Meredith’s recipe and so I’ve updated my original article with my new advice. I really highly recommend this tasty cake. Don’t try to do anything fancy with it the first couple times and you can’t fail.

But this last time I wanted to give it a little … Za-za-za-zing. I looked around the refrigerator and noticed that I had peaches, strawberries, blueberries and Rainer cherries. I’m always looking for another way to enjoy cherries, so this idea came to me. It’s this simple.


  • 1 cup fresh Rainer cherries
  • 1 oz Agave syrup
  • 1 oz Amaretto

De-steam and pit the cherries. Place them in a small blender. Using your favorite shot glass, measure out about 1 shot amaretto and an equal amount agave syrup. Blend until smooth (like the picture above). You’ll have little bits of cherry skin, but overall it will have a watery consistency.  Pour it over a small slice of cheesecake and you’ve got something to blog about!

Who would have thought that this would taste so amazing together?