Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
12 mins
total:
32 mins
prep:
20 mins
Servings:
2
Yield:
2 5 1/2-ounce souffles
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Souffles:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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.

  • 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.

  • 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.

  • Fill ramekins up to the lip with the batter.

  • 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

439 calories; protein 13.7g; carbohydrates 23.4g; fat 32.7g; cholesterol 267.5mg; sodium 721.1mg. Full Nutrition
Advertisement