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1 c Fresh strawberries
3/4 c Water
2 tb Cornstarch
1/2 c Sugar
Crush strawberries and add water. Cook for 2 minutes and sieve. In saucepan, combine cornstarch and sugar. Gradually stir in the hot berry mixture. Bring to a boil, stirring constantly. Cook and stir till thick and clear. (You can add a few drops of food coloring if the color is not bright enough.) Cool to room temperature and use as desired.
Top cooled cheesecake with fresh strawberries and pour glaze over them. Chill for at least 2 hours.