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For Crust: Grease an 8 X 3 " Cake Pan. Line bottom with parchment or wax paper, (very important).Grease
paper. Mix 1 cup chocolate wafer cookie crumbs, 3 Tablespoons sugar, and 1/2 stick of unsalted butter,
pat into bottom of prepared pan. Put in the refrigerator for no less than 30 minutes.
For Cake: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar until very smooth.
Mix in cornstarch. Add eggs one at a time beating until very smooth. Mix in Lemon Juice, vanilla and salt.
Fold in Sour Cream. Pour into crust lined pan. Set pan into larger pan. Pour boiling water into larger
pan to depth of 1 inch (very important). Bake Cake until very firm, about 45 minutes.Turn off oven. Let
cake stand in oven 1 hour. Cool cake in pan on rack. Cover and refrigerate overnight.Run metal spatula
between cake and pan. Heat underside of pan on heated burner 15 seconds, moving your pan back and forth.
Invert cake onto plastic lined plate. (if cake does not unmold heat underside again). Discard parchment
and reinvert cake onto Platter.
For Frosting: Using electric mixer, beat cream cheese until smooth; add chocolate and beat until smooth
and fluffy. Beat in butter and lemon juice.Set aside 1 cup of the frosting. Spread remainder over top
and sides of the cake or you can use a pastry tube and tip and do a basket weave for the cake. With the
one cup of reserved frosting, spoon into pastry bag using a star tip, pipe frosting in 3/4" high
border around top edge of cake, and decoratively around the base of the cake. Now spoon Strawberries that
have been dipped into strawberry glaze, one that you would use for a fresh strawberry pie , place in fridge
untiltoppingis set. This takes about 30 minutes . Bring to room temperature before serving.
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