Easy Cheese Souffles

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 would be yummy without cheese too.

So I didn't have any cheddar... I used Swiss (don't do that), I didn't have any lemon.... I used a lime (don't do that). Other then my 2 mistakes, this was a good recipe and I'll be trying it in the future with better ingredients

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 receipt. Can't wait to make for companyt!!

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 overpowered by the lemon zest. For my 2nd batch I'm not using sugar and only 1/2 tsp zest. Yes, we liked the 2nd batch better.

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 just the right amount of lemony. Will make this again!

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 "texture" thing now. I cooked it for 13min and it was still raw, so i popped back in the oven and watched it until it looked golden.

I struggled picking a Star for this recipe. I made it exactly per three recipe using extra sharp cheddar. I ate the entire soufflé within a minute it was so good. Fluffy and light and sweet and salty. But I couldn’t taste the cheese, the lemon and sugar were definitely the strongest flavor. So why bother with the cheese? If I were to make this again I’d cut half the sugar and lemon, and maybe half the salt because some bites were too salty to me. OR I’d go the other way and cut the cheese and make a sweet soufflé. Either way the base recipe is so, so good and it’s going to be a struggle not to make these every weekend.

I will definately make it again

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

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.

Fantastic.

Followed the recipe exactly and it came out beautifully. I've never had a souffle before and this was very easy to make. I will make it again and probably try different cheeses.