filling topping To make the strawberry glaze - in a small saucepan, blend the sugar and cornstarch together. Stir in the water and strawberries, then cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for one minute while stirring constantly. Cool completely before spreading over the cooled cheesecake. Refrigerate for at least 2-1/2 to 3 hours before serving.
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