Japanese Cheesecake, unlike rich, dense American cheesecake, is a light and fluffy cake.

#Batter:	#For Glazing :
350 g Cream cheese (at room temperature) angiesrecipes 120 ml Milk 5 Egg yolks 150 g Sugar 50 g Cornstarch angiesrecipes 2 tbsp Lemon juice 5 Egg whites 1/2 tsp Lemon juice (or white vinegar)	2 tbsp Apricot jam 1/2 tbsp Water

1. 
   Pre-heat the oven to 175C/350F. Line a 26cm cake tin with greaseproof paper both bottom and the sides. If you use a spring form with a removable bottom, then you must use tin-foil to the cake tin completely to avoid the water penetrate right through to the cake.
   
2. 
   Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornstarch, lemon juice and combine together.
   
3. Place the egg whites and lemon juice or white vinegar in a large bowl, whisking them until foamy and then keep whisking, adding the remaining sugar in 3 batches until the mixture stands in stiff peaks.
   
4. 
   Fold one third of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 60-70 minutes. Leave in the tin until cool enough to handle.
   
5. 
   Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake. If the surface of the cake becomes too dark while baking, cover with a piece of tin foil. Don't remove the cake from the tin until it's completely cool.

2 layer 9-10 inch Chocolate chiffon cake Some finger cookies 2 tsp Cocoa powder angiesrecipes 200 g Regular cream cheese angiesrecipes 150 g 17% Cream cheese angiesrecipes 150 g Whole milk

100 g Caster sugar 2 Fresh lime, juice only 5-6 Gelatine sheet 500 g Whipping cream 2 tbsp Powdered sugar 1/2 tsp Rum extract

1. 
   Place cream cheese, milk, 100 grams sugar and freshly squeezed lime juice in a heat-proof pot. Set the pot over a hot water bath and whisk until they become smooth. Soften the gelatine sheets in a bowl of cold water. Gently squeeze the softened gelatine to remove excess water and add it in the warm cheese mixture. Stir until the gelatine completely melted.
   
2. 
   Beat the whipping cream first at slow speed until the mixture becomes soft and thicker. The cream drops from the whisk when it is lifted. Add in extract and powdered sugar and beat until the cream holds soft peaks. Fold the whipped cream into the cheese batter until combined.
   
3. 
   Stack together two layers of chiffon cake and slice the cake into 5 rings. Set an 9-10 inch mousse ring on a piece of cardboard or a large serving plate. Starting with 3 cake rings, alternating with cheese filling until have you 4 layers. Smooth the surface and chill until set, about 3 hours.
   
4. 
   Draw a picture of the checkerboard on a piece of white paper. Cut the checkerboard on alternate squares. Unmold the cake from the mousse ring and surround the side with finger cookies. Place the checkerboard paper on the top and dust with the cocoa powder. Remove the paper and serve the cake.

#Sweet Shortcrust Pastry:	#Filling:	#Topping:
90 g Unsalted butter at room temperature 50 g Sugar 1 Egg yolk 1/3 tsp Vanilla extract 180 g German #405 flour, sieved angiesrecipes	125 g Fresh Blueberries 180 g Sugar Juice of half fresh lemon 600 g Cream cheese 1 cup Sour cream 2 Eggs	200-250 g Fresh blueberries 50 g Sugar 1 tbsp Cornstarch Zest and juice of one fresh lemon

1. 
   Preheat the oven to 180C/350F. Make the pastry by mixing all the ingredients into a dough. Press the dough firmly against the bottom of a 26-cm springform baking pan. Prick the bottom dough all over with a fork
   angiesrecipes. Prebake the dough for 12 minutes. Remove and let cool. Adjust the oven to 160C/320F. Set a deep baking tray half filled with hot water top with a wire rack on the bottom of the oven.
   
2. 
   In a saucepan cook blueberries, 50 grams of sugar, and lemon juice over the low heat until syrupy. Set aside to cool. Beat the cream cheese, sour cream and the rest of the sugar until smooth. Add in syrupy blueberries and eggs.
   
3. 
   Pour the filling into the prebaked pastry and bake for 65 minutes. Turn off the oven and let the cheesecake cool down inside of the now turned off oven. Cool the cheesecake completely and chill overnight. Combine all the ingredients for the topping in a saucepan and cook until thick over medium heat. Let cool and pour over the cheesecake. If desired, decorate the edge with chantilly cream.

The Sweet Woodruff, a little aromatic plant growing in woods and near shady spots. In Germany, one of the specially delightful drinks---- White Wine Punch/Maibowle (or Waldmeisterbowle, or Maiwein, or Maitrank) is prepared by steeping the fresh sweet woodruff and peppermints in white wine. They are drunk and enjoyed usually in May.

#Crust:	#Filling:	#Jelly Topping:
150 g Oat cookies 70 g Margarine, softened	8 sheet Gelatin 400 g Whipping cream 500 g Quark, low-fat 300 g Philadelphia cream cheese 100 g Sugar 1 pack / 8 g Vanilla sugar 100 ml Milk	150 g Fresh blueberries, angiesrecipesrinsed and drained 1 pack Sweet Woodruff jelly powder angiesrecipes 80-100 g Sugar 500 ml Water

1. Combine cookies and softened margarine, then press into the bottom of a 26-cm baking pan with a removable bottom. Chill crust
   angiesrecipes 30 minutes. Beat whipping cream until stiff peaks form and store in the fridge until ready.
   
2. Soak gelatin sheets in cold water for 5 minutes until softened. Gently squeeze out excess water. Melt it in a heat proof bowl placed over simmering water until dissolved. Combine first 4 tablespoons of cheese mixture with the melted gelatin, then blend with the rest of cheese mixture until smooth. Fold in the whipped cream and until fully incorporated. Pour the cheese mixture over the crust and arrange the blueberries on top. Cover and refrigerate several hours or overnight.
   
3. Whisk together sugar and jelly powder in a medium pot. Pour in the water and cook over the slow heat until the sugar is dissolved. Remove and turn the heat off. Pour 1/3 of the jelly into a square shallow dish. Press and push a cookie mould into the set jelly to create the “heart”. Pour the rest of cool jelly over the cheesecake. Place some heart-shaped jelly over if desired. To serve, loosen cheesecake and place it on a serving plate. Decorate the side with heart-shaped jelly.