The recipes I come across for Japanese Cheesecake all use lemon as a flavouring, if there's any flavour added at all. Can I use other flavourings in a Japanese Cheesecake? If so, what, how much, and when, or to which mixture of ingredients, would I add it?
Does it have to be a liquid (i.e. juice, liquor)? Can it be a thick liquid, such as pureed berries? Can I add anything solid, like cocoa powder, or smashed overripe banana? Can it be in between, like fruit spread? Or would I be better off turning whatever flavour I want into a glaze for the top of the cake?
Also, what does the cornstarch do? What would happen to the structure/texture/mass if I didn't use cornstarch? Inquiring minds want to know.