Souffle Cheesecake

140g finely granulated sugar

6 eggs; whites and yolks separated

1/2 tsp cream of tartar

50g butter

250g Philadelphia cream cheese

30ml fresh milk

70ml cream

2 tbsp lemon juice

60g superfine flour (I used low gluten)

20g cornflour

1/2 tsp salt

Combine cream cheese, butter, cream and milk in a bowl and melt over a double boiler. Leave to cool.

Gently fold in the flours, egg yolks, lemon juice and mix well. In an electric mixer; whisk egg whites with cream of tartar until foamy. Add in sugar a tbsp at a time and whisk until soft peaks form.

Very carefully combine the whipped egg whites into the cheese mixture in a gentle folding motion till just incorporated.

Pour into a 8 inch square cake pan lined with nonstick parchment and bake cheesecake for 1 hour 10 minutes or until golden brown at 160 C (325 F) in a waterbath up to 2/3rds the side of the pan.

Allow the cake to cool slightly in the oven with the oven door left ajar. Refrigerate for 4-5 hours before serving.

Decorate with gooseberries and blueberries.