Orange souffle cheesecake

This is a VERY fluffy and soft cheesecake. So, it's quite different to the normal and heavier baked or unbaked cheesecakes that we are used to. And I think most people, including myself would have never ever associated a cheesecake with this kind of texture. However, unlike a traditional cheesecake, where you get a buttery biscuit base, the souffle cheesecake does not usually have a biscuit base at all (not that I'm aware of anyway). 

You can add all sorts of flavours to it as well just like a conventional cheesecake, but you need to be aware of the extra moisture you're putting in as that may affect the cake's final texture. The ingredients for this cake is for an 8 inch cake tin, so adjust your ingredients accordingly depending on the tin you have.

Ingredients

• 200g cream cheese
• 50g plain flour
• 15g corn flour
• 40g unsalted butter
• 5 eggs, separated 
• 120g caster sugar
• 80ml milk (full fat or semi-skimmed)
• 1 large orange
• 150g plain chocolate for decoration 

1. Heat cream cheese, butter and milk together until everything has melted
2. Sift the mixture to remove any lumps and let it cool to room temperature for 40-50 minutes
3. Pre-heat oven to 160 degrees C and line an 8 inch baking tin with parchment paper
4. Add all the egg yolks, zest from the whole orange and juice from half an orange to cheese mixture and whisk until smooth
5. Sift plain and corn flour into cake batter and whisk until combined
6. Measure caster sugar and set it aside 
7. Whisk egg white with electric whisk until foamy and add 1 tbsp of sugar to it at a time until all the sugar has been added and the egg white forms stiff peaks
8. Add a quarter of the egg white to cake mix and whisk together
9. Add the rest of the egg white to the cake mix and fold in the egg white gently, avoid bursting any air bubbles trapped inside the egg white
10. Bake for 75-90 minutes (Some would suggest a bain marie with this to avoid a cracked surface, but I didn't think that was a problem)
11. The cake is done when a knife comes out clean when poked inside 
12. Let is cool down very gradually inside the oven for 30 minutes. Then open the oven door slightly and let it cool down for another 2 hours before taking it out of the oven
13. Whilst cooking the cake, prepare chocolate decoration, melt chocolate over simmering water and pipe it randomly to form a fenced structure onto a baking parchment and let it cool down in the fridge for at least 3 hours 
14. Decorate cake with chocolate and orange slices when it has cooled down completely to room temperature