Souffle Cheesecake

I'm a pastry chef in an international hotel in China. I often get new ideas of desserts from "recipezaar". These recipes are not very professional, but very interesting. Our guests like these desserts very much. "Souffle Cheese Cake" is a good recipe, made myself. When I made this cake in first time in 2001, our executive chef (a French) said: "Fantastic!"

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 1 8inch cake

Ingredients

• 350  g cream cheese
• 100  g butter, softened
• 4  large eggs, separated
• 110  g sugar
• 45  ml lemon juice
• 40  g cake flour, siffed
• 80  ml  warm milk

Directions

1. Preheat oven to 170°C.
2. Butter the cake pan.
3. In a medium bowl, whisk cream cheese, 80 gram butter and egg yolk to blend, then add flour, lemon juice and milk until mixed well.
4. In a large bowl with an electric mixer, beat together egg white and sugar until fluffy.
5. Stir GENTLY in cream cheese mixture in three times, until just combined (DO NOT OVERMIX).
6. Put the batter into the cakepan, smooth the top.
7. Bake in water bath, about 70 minutes, or until a tester come out clean.
8. You must take the cakep an away immediately when you take the cake out from oven.
9. Serve when it's hot,with fruit coulis.