With Yael Shochat
1/3 pack of digestive biscuits
50g of melted butter
1kg Philadelphia cream cheese
1 cup of sugar
3 Tbsp lemon juice
1 tsp fine lemon zest
7 large eggs
Sour Cream Topping
250g sour cream
1/2 cup sugar
Fuit Jelly Topping
2 punnets of strawberries or 10-15 Passion Fruit
Sugar to taste
1 packet of gelatine powder
Heat oven to 150C.
Grease a 23cm round spring cake tin.
In a food processor, grind biscuits and butter to make fine crumbs (similar to fine bread crumbs).
Pack into the base of the tin pressing to form a solid base and bake for 8 minutes.
While the base is baking process all the cake ingredients in food processor until smooth.
Pour onto baked base and bake for 30 - 40 minutes. The centre will be slightly wobbly but will set when the cake is cooled.
If you are making the sour cream topping
Mix sour cream and sugar and pour over top of the cake and return to the oven and bake for 8 minutes.
Let the cake cool and then set in the fridge preferably overnight.
If you are making the fruit jelly topping
Make it the next day to pour over the cold cake and then return to fridge to set. The jelly will need 1-2hrs to set in the fridge.
Cook 1 punnet of strawberries in 1 cup of boiling water.
Mash and push pulp through sieve.
Cut the other strawberries in half and arrange on top, or for other berries simply scatter.
Measure the amount of fruit juice you have got and make jelly according to instructions on the packet
When the jelly has cooled down pour carefully over the fruit put the cake back into the fridge to set.
Passion Fruit Topping
Push the pulp of 10- 15 passion fruits through a sieve.
Make up to at least 1 cup with water and 2 Tbsp of sugar.
Proceed with gelatine according to instruction on the packet.
When the jelly has cooled down pour carefully over the cake and put it back into the fridge to set.
(Broadcast: 20 June 2012)