Japanesse Cutton Cheesecake

I have posted the recipy before in bahasa indonesia, klik here to find out. For English version, see below.
Because this cake is cutton cake, the textur is very soft..It's not to cheesy if you compare with other cheese cake. So for cheese lover....stop thinking about cheese..just feel the softness of this cake and yummy lemon sensation.

Today, my friend ask me to make JCC for her friend's birthday,Felix....(actually, he is also my friend :) HAPPY BIRTHDAY ....FELIX.....(Met panjang umur ya...bahagia selalu...cepat dapat jodoh..he..he.he...Abisnya felix jalan mulu siiiih....Stop..in english please...:))
Garnish with fresh strawberry and Kiwi. Glaze both fruit with appricot gel.
For wishing word-Chocolate bar, I use white chocolate and dark cooking chocolate..

Tips :
To cut the chocolate bar into desired shapes, please use hot knife to make it looks smooth...

Some of the picture of JCC without topping as per customer request....






Japanese Cutton Cheesecake(Source: Yasaboga)
Mix and sift:50 gr flour (all purpose)
50 gr cornstarch

Ingredients:60 gr unsalted butter
250 gr cream cheese, at room temperature
120 ml whipping cream
3 yolks
1 egg (whole)
2 tsp grated lemon rind
5 egg whites
1/8 tsp salt
125 gr castor sugar
1 tsp lemon juice ---------> I used 1 tbs

Topping:
2 Tbsp apricot glaze or jam
2 Tbsp water

Method :
- Prepare a round pan ,9inch diameter (If you want the cake looks higher, use round pan 8inch) grease with butter or margarine. Heat the oven at 150 degree Celcius.
- Place butter, cream cheese and whipping cream in mixing bowl. Cook on low heat, stir over until thick, remove from heat.
- Mix in flour mixture until well combine. add yolks and 1 egg (whole) until well blended. Stir in grated lemon rind, blend well, set aside.
- Beat the egg whites until frothy, beat in sugar and lemon juice gradually while continue beating until it forms soft peaks.
- Spoon 1/3 of egg whites batter into cream cheese mixture, blend well. Fold in this batter to the remaining egg whites batter, blend well.
-Pour batter into round spring form pan, bake au bain marie (water bath) for approximately 75 minutes until the surface is done, golden yellow in color.
- Remove from oven, let it cool for 10 minutes..then open the pan, transfer cake onto plate. Mix apricot glaze/jam and water, heat until the liquid is homogeneous and easy to brush onto cake. Brush the cake surface with this glaze.