Recipe courtesy of Rose Levy Beranbaun
Show: Cooking Live
Episode: Easter Desserts
Save Recipe Print



Special equipment: A 9-inch by 2 1/2-inch or higher springform pan, greased, outside of the pan wrapped with a double layer of heavy-duty foil to prevent seepage. 1 (12-inch) cake pan or roasting pan to serve as water bath.

Preheat oven to 350 degrees. Leave the ladyfingers attached and trim rounded bottoms so that you will have a ring of ladyfingers resembling a picket fence. Line the sides of the pan with the ladyfinger ring, rounded sides against the side of the pan. Add or trim if necessary to complete the ring. Line the bottom with more ladyfingers, rounded sides down, trimming as necessary to fill the spaces. Set aside. In a large mixing bowl, beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the cornstarch. Beat in the eggs, beating until smooth and scraping down the sides once or twice. Add the lemon juice and salt and beat until incorporated. Beat in the sour cream just until blended. (This can also be done in a food processor). Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1-inch of very hot water. Bake the cake in 350 degree oven for 45 minutes. After 25 minutes, cover loosely with foil to keep ladyfingers from over-browning. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with greased plastic wrap and refrigerate overnight. To unmold, wipe sides of pan several times with a towel run under hot water and wrung out. Arrange strawberries on top. If you have rinsed them, make sure they are thoroughly dry. In a small saucepan or microwave oven, heat the currant jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto berries.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.


Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Run for the Roses Cheesecake

Recipe courtesy of Damaris Phillips

New York Cheesecake with Rose Petal Syrup

Recipe courtesy of Sasha Perl-Raver

Filete Cordon Rouge

Recipe courtesy of Graham Kerr

Cordon Bleu Kidbobs

Recipe courtesy of Jeff Mauro


Recipe courtesy of Food Network Kitchen


Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword