Japanese Cotton Cheesecake with Fruit Toppings

Mmmmm Monday Treat for IT Guys. One of the yummiest cakes in history :-)














Japanese Cotton Cheesecake Recipe
125gm cream cheese
90ml milk
15gm butter
30gm flour
24gm cornstarch
3 egg yolks
3 egg whites
pinch of salt
1/8 tsp cream of tartar
75gm sugar

Toppings:

1/2 tsp gelatin
1 Tbsp water
150ml whipping cream
2 tbsp sugar
Mixed fresh fruits, mango, strawberries, kiwifruit and blueberries
1 Tbsp instant jelly
100ml water
1 tbsp sugar


1. In a heavy saucepan, cook cream cheese, milk and butter until thick and smooth. Set aside.
2. Preheat oven at 160C. Boil some water.
3. After the cheese mixture has turned warm and mix in both flours. Stir with a whisk until smooth.
4. Put egg yolks into the cheese mixture and stir until well combined.
5. In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy peak that will hold its form).
6. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of the egg whites.
7. Pour the cheese mixture into the remaining egg whites and fold.
8. Pour batter into a lined pan (you can just line the base and grease the sides, it's not a must to line the sides as well. Springform or regular pan will be fine, but spring form's base must be wrapped.)
9. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 150C for 45 minutes.
10. Unmould cake immediately upon removal from oven, if not, the cake will shrink a lot. (If you're using a regular pan you can release the sides by running a knife between the cake and pan, and leave the cake in the pan to cool down).

To make topping
1. Put water into a heatproof bowl. Sprinkle gelatin onto water. Wait for 2 minutes. Either heat it by double boiling or zap it in the microwave on high for 25 seconds. Leave gelatin mixture to cool down totally.
2. Freeze mixing bowl and beaters for 5 minutes. Remove mixing bowl and pour in cold whipping cream.
3. Beat whipping cream until visible streams can be seen. Pour in cooled gelatin mixture and sugar and beat until stiff peaks. Do not overbeat.
4. Mound whipping cream onto cooled cake. Top with diced mixed fruits. Chill cake in freezer for 10 minutes while you make the jelly topping.
5. Put water and sugar into a small saucepan, on medium heat, bring to a boil. Put in instant jelly powder and stir until fully dissolved.
6. Remove cake from freezer and glaze fruits with instant jelly solution. The jelly will firm up upon contact with the cold fruits.
7. Return cake to fridge and chill before serving.