Combing fresh strawberries, sugar and a little cooking time is all you need to make a delicious strawberry topping for cheesecake. If you have access to fresh strawberries, all the better, but frozen berries will work as well. If using fresh berries, make sure to wash well and cut out all the green stem and leaves before use. Some recipes call for draining the juice out of the cooked berries and discarding the pulp. This recipe does not, but you may do so if you prefer, and use 1/4 cup of sugar instead of 1/3.
Heat the strawberries and sugar in a saucepan over medium heat until the mixture starts to boil. Stir regularly.
Turn the heat down to a low simmer and continue to cook until the sauce begins to thicken. This can take up to 20 minutes. Mash the berries a bit as they cook. Use cornstarch to speed the thickening process if you like, but make sure to dissolve the cornstarch in a little water before placing into the sauce and don't go overboard with it. Be patient with the thickening time or you will end up with a gloppy mess from too much cornstarch.
Puree the topping in a blender until it reaches your desired consistency. If you would like a chunkier topping, take 1 cup of the strawberries out before you begin to puree.
Spoon the strawberry topping over individual slices of cheesecake. Use a whole or sliced strawberry as added garnish. Allowing a little of the sauce to pool around the edge of the cake makes a nice presentation.
Seal any remaining topping in a glass jar with a well-fitting lid. The topping should remain fresh for about two weeks. You may also freeze it for up to three months.