Chocolate Cheesecake Souffle

1. 1

   Preheat oven to 170C/325F. Place the rack on the lower third level.

2. 2

   Grease a 6-inch (non-removable base) baking tin and lined bottom with parchment paper.

3. 3

   Melt chocolate and cream cheese over a simmering water, just hot enough to melt the chocolate, do not boil. Removed from heat.

4. 4

   Add egg yolks and mixed well. Set aside.

5. 5

   Add lemon juice into egg whites and beat until almost peak form.

6. 6

   Gently fold meringue into cheese mixture in 3 batches.

7. 7

   Pour the well combined batter into the prepared tin.

8. 8

   Place the baking tin in a roasting pan filled with hot water (1cm height) and bake in preheated oven for 15 minutes (170C/325F), then turn down the temperature to 160C/300F and bake for 15 minutes.

9. 9

   Turn off the heat, keep the cake in the oven with the oven door closed for another 15 minutes.

10. 10

    Remove from oven, let the cake cool completely then chill in fridge for at least 2 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.