STRAWBERRY GLAZE FOR CHEESECAKE
1 pint fresh, ripe, cleaned strawberries
1/4 cup water
1/2 cup sugar
1 tbsp corn starch
Crush enough berries to make 1/4 cup; save remaining berries to garnish top of cake. Place crushed berries in small sauce pan; add water and bring to a boil, simmering for 3 minutes.
Strain juice from cooked berries, measure and add water, if needed, to make 1/2 cup liquid (you can add a few drops of red food coloring if needed).
Combine sugar and cornstarch in same pan; blend in strawberry juice. Cook, stirring constantly until mixture thickens and boils 1 minute; remove from heat and cool.
Cut remaining berries in half lengthwise and arrange on top of cheesecake in two concentric circles around edge of cake, approx. 1 inch from outer edge of cake. Carefully spoon thin layer of glaze over berries.
Tip: Use the best ripe berries with the most beautiful color.
1 pint fresh, ripe, cleaned strawberries
1/4 cup water
1/2 cup sugar
1 tbsp corn starch
Crush enough berries to make 1/4 cup; save remaining berries to garnish top of cake. Place crushed berries in small sauce pan; add water and bring to a boil, simmering for 3 minutes.
Strain juice from cooked berries, measure and add water, if needed, to make 1/2 cup liquid (you can add a few drops of red food coloring if needed).
Combine sugar and cornstarch in same pan; blend in strawberry juice. Cook, stirring constantly until mixture thickens and boils 1 minute; remove from heat and cool.
Cut remaining berries in half lengthwise and arrange on top of cheesecake in two concentric circles around edge of cake, approx. 1 inch from outer edge of cake. Carefully spoon thin layer of glaze over berries.
Tip: Use the best ripe berries with the most beautiful color.
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