|Cream cheese||5 Ounce|
|Apricot preserve||1⁄4 Pound|
|Eggs||2 , separated|
|Cornstarch||3 Tablespoon (corn flour)|
|Chopped candied angelica||2 Ounce|
|Caramel sauce||3 Tablespoon|
Put the cream cheese in a strainer to drain off any liquid.
Puree the apricot preserve in a food processor.
Put the 2 whole eggs and 2 yolks into a bowl.
Whisk the eggs, adding the cream cheese, preserve, cornstarch (cornflour) and cognac.
Stir in the chopped angelica.
Whisk the 2 egg whites to firm peaks and fold carefully into the mixture.
Oil the base of a 6 inch (15 cm) souffle mold (mould) and line with a circle of oiled non stick parchment (greaseproof paper).
Spoon the mixture into the mold (mould) and microwave, uncovered, for 9 minutes on MEDIUM-HIGH.
Leave to cool.
Turn the cheesecake out on to a platter and remove the non stick parchment (greaseproof paper).