For the strawberry sauce: in a medium-sized saucepan stir together frozen strawberries, sugar and corn starch. Stirring constantly, bring to a boil. Remove from heat and puree strawberries a bit using an immersion blender. Stirring constantly, bring sauce to a boil again and boil and stir until sauce thickens (1-2 minutes). Cool and chill.
*I use the cream cheese which is available in Europe. If you are using blocks of cream cheese (as in the USA), add 1/3 cup (75 g) sour cream with the lemon juice and vanilla in step 3.
**Tip: my spring form pan doesn’t leak when the name imprinted on the bottom is up.
Recipe adapted from Brown Eyed Baker.