Souffle Cheesecake, revisited

My homemade souffle cheesecake is always airy, jiggly and heavenly, but has never gotten a beautiful brown top. I made one about a month ago. Again, the top was pale. I placed the cheesecake in the toaster oven and grilled it a bit. The top got burned quickly and left clear shadows of two heating element rods. Oh oh. I rotated the cheesecake and grilled it a bit more to blur the brown lines. Sigh. It didn't work out.

At least the cheesecake itself tasted fine. I am now a fan of English cream cheese that is lighter and less salty than an American famous Philadelphia. Although I tasted the cheesecake a bit eggy. I don't remember it was always like that. According to J's suggestion, serving a slice with homemade blueberry sauce was delightful and hide the eggy nicely.