Raspberry Cheesecake, Cotton Sponge Cake, Raspberry Jelly

The raspberry cheesecake, cotton sponge cake, raspberry jelly recipe (the final cake size: 16 x 16cm, 6 x 6in) My Instagram: Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm) 3 egg yolks 45ml milk (3 tbsp) 45ml oil (3 tbsp) 5ml vanilla extract (1 tsp) 55g cake flour (7 tbsp) 3 egg whites a pinch of salt 50g sugar (4 tbsp) Bake at 170C for 20 22 minutes (preheated oven) Raspberry Coulis 200g forzen or fresh raspberries (7oz or 1. 5 cups) 50g sugar (4 tbsp) 2 tsp lemon juice Cook 5 minutes over medium heat, sift to remove seeds and cool down Raspberry Cream Cheese 200g cream cheese (7oz), softened 40g sugar (3 tbsp) 200ml heavy cream (1 cup) 70g raspberry coulis (1, 3 cup) 6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 12 seconds Raspberry Jelly 75g raspberry coulis (1, 3 cup) 75ml water (1, 3 cup) 6g