2 cups fresh or frozen strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Combine strawberries, sugar, and lemon juice in a saucepan
Cook over medium heat until the strawberries release their juices
Mix cornstarch and water in a small bowl until smooth
Stir the cornstarch slurry into the saucepan
Cook, stirring constantly, until the sauce thickens
Remove from heat and let cool
Mash some of the strawberries for a smoother sauce, if desired
Chill before serving over cheesecake