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Easy Cheese Souffles

Rated as 4.75 out of 5 Stars

"Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together."
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32 m servings 439
Original recipe yields 2 servings (2 5 1/2-ounce souffles)


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
  3. Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
  4. Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
  5. Fill ramekins up to the lip with the batter.
  6. Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.


  • Chef's Notes:
  • Reduce cooking time by 1 minute for a runny souffle, which is more traditionally French.
  • As I mentioned in the video, despite being a very easy recipe, you will probably have to practice a few times to lock in the perfect cooking time. Variables like the oven type, ramekin size, and batter temperature will all affect the time.
  • I love a nice sharp, aged Cheddar, but Gruyere, Gouda, and Comte would all be wonderful in this.

Nutrition Facts

Per Serving: 439 calories; 32.7 23.4 13.7 267 721 Full nutrition

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Read all reviews 10
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Great recipe! I followed it exactly and it turned out just right. I had to cook them for 16 minutes, so check what works with your own oven. The centre needs to be set. I think this recipe w...

I just made this because I had never made Souffles before and had everything to make this with. WOW ! they turned out perfect and I just LOVE the flavor. Thanks again John for another great r...

I've avoided making souffles previously, since they looked complicated. This one was definitely easy, tasty, and impressive looking! I used gruyere, and it was subtle and good, but a bit overpow...

I've made a few chef John recipes and haven't failed yet. I've never made souffes before, but this recipe sounded simple so i gave it a try. They turned out pretty good, i understand the "textur...

I have never made a souffle before, but these were sure tasty! I doubled the recipe and my ramekins were only 4 oz. I did cut the amount of lemon zest, for which I was glad - the souffles were j...

Super easy, very tasty, great texture! I didn't have lemon but didn't miss it. The only alteration is make would be much less vanilla. It was way too overpowering.

Only thing I didn't add was the lemon zest due to not having lemons and the souffles still came out great!

I will definately make it again