I bake Japanese souffle cheesecake quite often at the moment. And the best topping for this kind of cake in my opinion is berries topping. I usually bought the berries topping before, but it's sommer time now. There're many kinds of berries I can buy at a reasonable price in the supermarket. That's why, I decided to do it myself. It's such an easy thing to do and it tastes so fresh and so good.
- 150g raspberries
- 150g red currents
- 150g sour cherries, pitted
- 150g strawberries
- 200g sugar
- 500 ml water
- 350 ml red current juice (or cherry juice)
- 80g cornstarch
- Wash rashpberries and red currents, wipe them up with the paper towel. Wash cherries and pitt. Wash strawberries, then cut a green stem and divide into 4 equal parts.
- Take half of all berries and put it the pot. Add in sugar and 375ml of water. Place the pot on a middle heat and let it cook about 10 minutes. Then turn off the heat and blend. Pour through a fine strainer and press the pulp intensely with the spoon.
- Pour the fluidity of berries in the measuring tube and refill with red current juice just to 1 liter (all together) Bring the pot on a middle heat until boiled, reduce the heat.
- Mix the rest of water and cornstarch together, stir until starch dissolve. Pour in the berry pot under permanent stirring until parboiled. Add in the rest fruits, stir and parboil for 1 minute. Take the pot from the stove and let it cool at the room temperature and keep in the refrigerator.