Souffle Cheesecake

Preheat the oven to 325°F (160°C).

Line the sides and the bottom of the springform pan with the prepare parchment paper. Set aside.

Separate the egg whites and yolks.

 In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat cream cheese until smooth and fluffy, about 1 minute.

 Add condensed milk and beat for another minute.

 Then add the egg yolks and continue to beat until well combined, 2-3 minutes.

In a separate bowl, beat egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease.

Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.

Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles.

Bake for 45 minutes. Then bring the cheesecake out of the oven. Remove the sides of the springform pan and leave to cool for at least 2-3 hours.

Remove the parchment paper on the bottom. Transfer the cheesecake onto the serving platter, dust with powdered sugar and top with fresh fruits.