Soufflé cheesecake

Preheat your oven to 325°F. Line a springform pan with 2 sheets of parchment paper or foil, so there's some overhang. Spray with cooking spray or lightly oil the paper. (I prefer the latter.) Put the pan on a baking sheet. Separate your eggs into two bowls. Your whites should go in a clean, dry, big bowl; you'll be beating them in it. In a large separate bowl, whip your cream cheese a minute or so until there are no lumps. Beat in your condensed milk, and then your egg yolks, until everything is well blended. Add a pinch of salt. In your other bowl and with clean, dry beaters, whip your egg whites until stiff and foamy. Fold half your egg white mixture into your cream cheese mixture, until blended, then gently fold in your other half. Pour your mixture into your springform pan. Bake about 45 minutes, until set but a little jiggly in the center. Turn off the oven and let cool another 45 minutes or so. Remove from oven and let cool completely. Remove cake from pan and refrigerate until serving. She's a dainty one, so you want a light but firm texture.

When ready to serve, dust generously with powdered sugar and top with fruit. (This would be very good with caramelized pineapple.) If you feel ambitious, you can stamp out your slices with a ring mold to make individual cheesecakes.