Cheese cake with strawberries and jello on an apple base
A traditionally bread-crumbed recipe that's excellent without chometz on Passover.
Ordinarily you can add a conventional base of dough or cookie crumbs to the cake. You will need a round, 26-cm. spring-form pan.
For the base:
3 green apples, cored, peeled and sliced into pieces approximately 1/2 cm. thick
3 tbsp. demerara sugar
For the filling:
1 cup sugar
2 tbsp. cornstarch
2 tbsp. lemon juice
thinly grated zest of 1 lemon
750 gm. 9% white cheese
200 ml. 15% sour cream
For the topping:
300 gm. strawberries
1 pkg. (85 gm.) strawberry jello (for preparing 400 ml.)
2 tbsp. white balsamic vinegar (optional)
Line the bottom of the pan with baking paper. Grease the bottom and the sides well with butter. Line the bottom and sides of the pan with apple slices, and sprinkle them with demerara sugar.
In a bowl, beat the eggs and the sugar into a light-colored foamy mixture (about 5 minutes of beating with an electric mixer).
Dissolve the cornstarch in the lemon juice and add to the egg mixture, together with the lemon zest, the cheese and the sour cream. Stir well and pour the mixture onto the pan lined with apples.
Bake the cake at 150 degrees centigrade, until it browns and becomes firm (about an hour). Turn off the oven and leave the cake to cool in the closed oven for about another half an hour. Cool the cake for at least 5 hours in the refrigerator.
Rinse and dry the strawberries, remove the leaves and cut into quarters lengthwise. Scatter the strawberries over the cake.
Prepare the jello according to instructions on the package (if you use balsamic vinegar, add it to the boiling water before mixing the water with the powder). Pour the jello on the strawberries and return to the refrigerator until the jello stabilizes (about half an hour).
Before serving, insert a sharp knife between the sides of the pan and the cake, open the spring and release the cake from the pan.