Strawberry & Caramel Sauce - Served Cold

1 ½ cups granulated sugar

¼ cup + 2 Tablespoons water

6 Tablespoons salted butter

¾ cup heavy cream

Maldon or coarse sea salt, for sprinkling

Gather all of your ingredients and have them ready nearby to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat, whisking constantly to dissolve sugar. Once a mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted. Then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

1 pound fresh strawberries, rinsed and dried

2 Tablespoons granulated sugar

2 teaspoons fresh lime or lemon juice

Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces, not completely pureed). Transfer to an airtight container and chill 30 minutes or until ready to serve.