A delightful strawberry glaze topping to elevate your cheesecake.
Rinse the strawberries under cool water and let them drain on paper towels.
Ensure the strawberries are dry to prevent excess moisture in the topping.
In a medium saucepan, combine the sugar and cornstarch, then add the water and cook over medium heat until the mixture thickens and becomes clear.
Stir constantly to avoid lumps forming in the mixture.
Add the strawberry-flavored gelatin to the saucepan and stir until it dissolves completely. Set aside to cool to room temperature.
Allow the mixture to cool to avoid wilting the strawberries.
Cut the tops off the strawberries and arrange them cut side down on the cheesecake, starting from the center and spiraling outward.
Arrange the strawberries neatly for an appealing presentation.
Gently pour the cooled gelatin mixture over the strawberries, ensuring even coverage. Refrigerate for at least 4 hours.
Pour slowly to avoid displacing the strawberries.
Release the cheesecake from the springform pan and serve.
Use a knife to loosen the edges before releasing the springform pan.
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