Chocolate Soufflé Cheesecake

Instructions

1. Preheat oven to 170'C, and line an 8” loose bottom cake tin with parchment paper, then wrap the outside of the cake tin in foil. (see video)
2. Melt the chocolate and cream cheese over a saucepan of simmering water, once melted add the orange zest and essence then set aside to cool slightly.
3. Separate the eggs, add the lemon juice to the whites and whisk until firm and soft peaks start to form.
4. Add the yolks to the chocolate and cream cheese mixture and whisk until combined. Using a metal spoon gradually fold the egg whites into the chocolate  a little at a time.
5. Pour the combined mixture into the prepared cake tin. Fill a roasting tin with an inch of hot water and place the cheesecake into the water bath, bake in the centre of the oven for 15 minutes.
6. After 15 minutes reduce the temperature by 10 degrees and bake for a further 15 minutes. Switch off the oven and leave the cheesecake in the oven for another 15 minutes.
7. Remove from the oven, cool slightly then chill for 2 hours or overnight, cut into 8 pieces and serve.

• Servings : 8
• Course : dessert
• Ingredient : Chocolate, Eggs