Lemon Souffle Cheesecake

• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 3 x 55g eggs, separated, whites beaten stiffly
• 1/2 cup plain flour
• 1 teaspoon vanilla essence
• juice and grated rind of 1 1/2 lemons
• 1 cup milk

1. Blend all ingredients except egg whites, until smooth.
2. Fold in egg whites.
3. Pour mixture into greased 20cm spring form tin.
4. Bake in oven 180C for 50 - 60 minutes until firm in centre.
5. Note: This mixture may be cooked in 6 individual oven dishes at 180C for 30 - 40 minutes.

caster sugar, eggs, flour, vanilla essence, lemons, milk

Taken from www.kraftrecipes.com/recipes/lemon-souffle-cheesecake-103000.aspx (may not work)