I love cakes and treats, my kids also, but I'm always looking at ways of cutting the amount of sugar, fat and flour from recipes. As I don't believe in total restrictions, I try to make healthy versions without cutting everything out. My Zelidecious Cheesecake Souffle is inspired from traditional souffles but also Japanese style Cheesecakes. The result? A cloud bite sensation. A delicious, fluffy cake with a subtle sweet touch. A pleasure to enjoy, a delight to serve guests and family and satisfaction for the one that bakes it! The Cheesecake Souffle is an elegant dessert without the burden of "too much"!

Ingredients for 10-12 servings:

• 100 gr. sugar
• 6 egg whites
• 6 egg yolks
• 50 gr. butter
• 280 gr. light cream cheese 
• 100 ml. milk
• 70 gr. flour
• 20 gr. cornstarch
• 1 tsp. white vinegar 
• pinch of salt
• 1 tsp vanilla essence/vanilla powder
• 10 gr. butter for buttering baking pan
• 10 gr. flour for dusting baking pan
• a few strawberries cut in half to serve
• podwer sugar for dusting

Method:

1. Preheat oven at 170'C. On the bottom of your oven, put a baking tray fiiled with water (so you can bake the Cheesecake Souffle with the help of steam).
2. Put the butter, cream cheese and milk in a large glass bowl and place it over a pan of boiling water, medium heat (bain marie). Using a whisk, stir together until they all melted and you have a thin cream. Take aside.
3. In another bowl, combine the flour, corn starch, salt, vanilla.
4. Put the egg yolks over the cream cheese mixture and whisk. Add the flour mix and whisk well.
5. Put the egg whites in a large bowl and start whipping them with a hand/stand mixer until soft peaks. Add the vinegar and whip for 1 more min. Start adding the sugar, 1/3 at a time and whip well until it is incorporated in the egg whites (take a little egg whites between your fingers and rub together, you should not feel the sugar particles).
6. Put 1/3 of the egg whites to the cheese and flour mix and whisk very gently so you won't lose the air. Repeat with the second and last third, at a time.
7. Take a 23 cm (9 inch) cake pan, butter and dust well with flour. 
8. Pour the cake batter into the pan and place in the oven for 35-40 min (you should have a light brown Souffle Cheesecake).
9. Turn the heat off from the oven and open the door a little. Leave the pan with the cake inside the oven with the slightly opened door for another 40 min., to cool slowly and not cause a sudden souffle collapse due to rapid change of temperature. 
10. Take out of the oven and remove the Cheesecake Souffle from the pan, place on a serving dish and decorate with a few strawberries cut in half. Dust powder sugar on top and enjoy!