Servings: 4 people
Calories: 100kcal
Cost: $5-7
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Small bowl for mixing cornstarch
- Potato masher optional
Ingredients
- 1 pound frozen strawberries
- 1/2 cup granulated sugar adjust to taste
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- Dump frozen strawberries into a medium saucepan.
- Add sugar over the strawberries and turn the heat to medium.
- Stir occasionally for about five minutes until the mixture becomes liquid.
- In a small bowl, mix cornstarch with cold water until smooth.
- Pour the cornstarch mixture into the strawberry mixture while stirring constantly.
- Continue to stir for 1-2 minutes until the sauce thickens and becomes glossy.
- Remove from heat and let cool before using on cheesecake.
Notes
Feel free to adjust the sugar based on the sweetness of the strawberries. If the sauce is too thick, add a bit of water to reach desired consistency. This topping can be refrigerated for up to two weeks or frozen for three months. For a dressed-up presentation, consider garnishing with fresh strawberries, whipped cream, or mint leaves.
Nutrition
Calories: 100kcal | Carbohydrates: 25g | Protein: 0.5g | Potassium: 70mg | Fiber: 2g | Sugar: 20g | Vitamin C: 15mg | Iron: 2mg
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