Raspberry sauce for a cheesecake

So, I'm making raspberry sauce for some cheesecakes this weekend, and my normal procedure is to puree, strain, and mix in some powdered sugar (a couple tablespoons per pint, just to cut the tartness). The taste is great, but texture-wise, it's always a bit watery. Any tips to thicken it up without mucking with the taste?

Note: This is just spooned/whatever over the cheesecake - not mixed in.



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