Jelled Strawberry Topping for Cheesecake

Ingredients

• 1 cheesecake, cold and still in springform pan (recommended Absolutely the Best New York Cheesecake (By Bird))
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 1 (3 ounce) box strawberry gelatin (or raspberry)
• 1 lb strawberries (26-30 depending on their size)

Directions

1. 1

   Rinse strawberries under cool water and let drain on paper towels, with paper towels over top of them also.

2. 2

   In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.

3. 3

   Add strawberry gelatin and stir to dissolve. Set aside to cool down.

4. 4

   Meanwhile, cut tops off the strawberries and place cut side down onto cheesecake THAT IS STILL IN THE SPRINGFORM PAN. Start in center and spiral out to edges. (Note: If you have a store bought cheesecake, you can carefully wrap parchment paper then plastic wrap around it to create a 'wall' above the cheesecake to hold the gel in til firmed up).

5. 5

   When gelatin has cooled to almost room temperature, gently pour it over the strawberries, being sure to cover the entire top of strawberries and cake. Place in the fridge for a minimum of 4 hours.

6. 6

   Loosen cake with a knife between the cake and the pan. unlock the pan (or carefully peel off the plastic wrap and parchment paper).