Chocolate Soufflé Cheesecake

Line the bottom of a 15cm springform pan with parchment paper. Wrap the outside of the pan tightly with aluminum foil to prevent water from entering during the water bath.

Place the prepared cake pan inside a larger baking pan. Boil water to be used for the water bath.

In a saucepan over low heat, melt the 70% cacao chocolate and unsalted butter. Stir until smooth.

Add cream cheese and milk to the saucepan. Whisk until smooth and well combined. Add a pinch of salt.

Remove from heat. Whisk in the egg yolks one by one, then stir in the rum.

Sift the flour and cornstarch over the chocolate mixture. Whisk until just combined and smooth. Be careful not to overmix.

In a clean, dry bowl, whip the egg whites with a hand mixer until soft peaks form.

Gradually add the sugar while continuing to whip the egg whites until stiff, glossy peaks form. Be careful not to over-whip.

Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

Pour the cheesecake batter into the prepared springform pan.

Carefully place the larger baking pan with the springform pan into the preheated oven. Pour the hot water into the larger pan, ensuring it comes about halfway up the sides of the springform pan.

Bake at 120°C (248°F) for 80 minutes. Then, increase the oven temperature to 180°C (356°F) and bake for another 10 minutes.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. This helps prevent cracking.

Remove the cheesecake from the water bath and let it cool completely on a wire rack.

Once cooled, cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.

Carefully run a knife around the edge of the cheesecake and release the springform pan sides. Remove the parchment paper from the sides.

Slice the cheesecake and serve. It can be enjoyed as is or with a dusting of cocoa powder or fresh berries.