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1
Preheat oven to 350 degrees.
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2
Leave the ladyfingers attached and trim rounded bottoms so that you will have a ring of ladyfingers resembling a picket fence.
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3
Line the sides of the pan with the ladyfinger ring, rounded sides against the side of the pan.
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4
Add or trim if necessary to complete the ring.
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5
Line the bottom with more ladyfingers, rounded sides down, trimming as necessary to fill the spaces.
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6
Set aside.
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7
In a large mixing bowl, beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater.
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8
Beat in the cornstarch.
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9
Beat in the eggs, beating until smooth and scraping down the sides once or twice.
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10
Add the lemon juice and salt and beat until incorporated.
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11
Beat in the sour cream just until blended.
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12
(This can also be done in a food processor).
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13
Pour the batter into the prepared pan.
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14
Set the pan in the larger pan and surround it with 1-inch of very hot water.
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15
Bake the cake in 350 degree oven for 45 minutes.
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16
After 25 minutes, cover loosely with foil to keep ladyfingers from over-browning.
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17
Turn off the oven without opening the door and let the cake cool for 1 hour.
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18
Remove it to a rack and cool to room temperature (about 1 hour).
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19
Cover with greased plastic wrap and refrigerate overnight.
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20
To unmold, wipe sides of pan several times with a towel run under hot water and wrung out.
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21
Arrange strawberries on top.
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22
If you have rinsed them, make sure they are thoroughly dry.
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23
In a small saucepan or microwave oven, heat the currant jelly until melted and bubbling.
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24
Strain it into a small cup and stir in the Chambord or water.
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25
Brush it onto berries.
