Cheesecake souffle recipe

Ingredients

¼ cup cake flour
2 tbsp. cornstarch
1/8 tsp. kosher salt
½ lb. cream cheese
5 large eggs, separated
1/3 cup milk
¼ cup unsalted butter, melted and cooled slightly
Finely grated zest of 1 lemon
2 tbsp. freshly squeezed lemon juice
½ cup sugar
¼ tsp. cream of tartar

Directions

To prepare pan: Preheat oven to 300 degrees convection (325 conventional). Spray the bottom and sides of a 6-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray one side with nonstick cooking spray. Cut a 6-by-20-inch piece of parchment paper and spray one side with nonstick cooking spray. Line the sides of the prepared pan with the parchment paper, sprayed side in, creating a tall sleeve (3 inches of paper will stand above the rim).

To make cheesecake soufflé: In a small bowl, sift together cake flour, cornstarch and salt. Set aside. Fill a medium pot one-third full with water, place over medium-low heat and bring to a simmer. Put cream cheese in a heatproof bowl and rest the bowl in the rim of the pan over the simmering water, making sure the water does not touch the bottom of the bowl. Heat until cream cheese melts completely. Remove the bowl from over the pan and let cream cheese cool slightly. Slowly whisk egg yolks and milk into cream cheese until well mixed. Add melted butter and whisk until incorporated. Add lemon zest and juice and flour mixture and whisk until well mixed.

In a stand mixer fitted with the whip attachment, beat egg whites on medium speed until frothy. With the mixer running, slowly add sugar and cream of tartar and beat until medium peaks form.

Using a rubber spatula, gently fold cream cheese mixture into whipped egg whites, adding cream cheese mixture in three equal additions and folding the after each addition just until incorporated. Pour batter into the prepared pan.

To bake cheesecake soufflé: Line a larger cake pan with a damp kitchen towel and place the pan with the batter inside the lined pan. Pour hot water into the larger pan to come two-thirds of the way up the sides of the smaller pan. Carefully place the pans in the oven and bake the cheesecake for about 1 hour and 20 minutes, until golden brown on top. Turn off the heat, open the oven door slightly and let the cheesecake cool in the over for 30 minutes.

Remove the pans from the oven and carefully lift the smaller pan out of the larger pan. To unmold the cake, using one hand, gently flip the cheesecake out of the pan onto your other outstretched hand. Carefully peel off the parchment paper, then place the cake upright on a wire rack and let cool completely.

To serve: Transfer the cheesecake to a serving platter. Top with whatever fruit you'd like and whipped cream. Serve and cut into wedges.

Serves 4 to 6