May 26th is National Blueberry Cheesecake Day. It may be hard to find a piece of blueberry cheesecake—cherry and strawberry are the popular berries toppings.

But you can easily make your own, from fresh or frozen berries. A homemade sauce is much tastier than the gelled goop into which berries are set on many commercial cheesecakes.

Then, just pick up a slice of cheesecake, top and celebrate. You can also use the berry topping on ice cream/sorbet, pancakes/waffles, puddings and other cakes: angel cake, chiffon cake, pound cake and sponge cake.

You can bake your own cheesecake and create a blueberry swirl cheesecake by swirling the topping into the batter. Here are some of our favorite cheesecake recipes.

RECIPE: BLUEBERRY CHEESECAKE TOPPING

Ingredients

1. MIX the cornstarch with 2 tablespoons of cold water in a small bowl.

2. COMBINE the blueberries, 1/2 cup of water, sugar and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mix comes to a low boil.

3. GENTLY STIR the cornstarch into the blueberries, taking care not to crush the fruit. Simmer until the sauce is thick enough to coat the back of a metal spoon (about 5 minutes).

4. REMOVE from heat; gently stir in the vanilla and zest. Cool; refrigerate until ready to use. Warm very slightly in the microwave for easy pouring.

You can also swirl the blueberry topping into the cheesecake batter. Photo courtesy Cheesecake.com.