Easy Cheese Souffles

Rating: 4.63 stars
16 Ratings
  • 5 star values: 11
  • 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.

By Chef John

Gallery
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Recipe Summary

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

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

Directions

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

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  • 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

Per Serving:
439 calories; protein 13.7g; carbohydrates 23.4g; fat 32.7g; cholesterol 267.5mg; sodium 721.1mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Jacqueline
Rating: 5 stars
10/04/2018
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. Read More
Helpful
(6)

Most helpful critical review

Rick Roughton MasterDiver
Rating: 3 stars
02/24/2020
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 Read More
Helpful
(6)
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rick Roughton MasterDiver
Rating: 3 stars
02/23/2020
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 Read More
Helpful
(6)
Jacqueline
Rating: 5 stars
10/03/2018
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. Read More
Helpful
(6)
tina
Rating: 5 stars
04/16/2018
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!! Read More
Helpful
(2)
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Cici
Rating: 5 stars
01/26/2020
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. Read More
Helpful
(2)
Sherry Young
Rating: 5 stars
02/02/2020
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! Read More
Helpful
(1)
Autumn Zlotutchka
Rating: 5 stars
09/10/2018
I will definately make it again Read More
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Necole Aanerud Vongphakdy
Rating: 4 stars
04/14/2019
Fantastic. Read More
Profplaydoe
Rating: 5 stars
12/09/2018
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. Read More
Tammye Jrg
Rating: 4 stars
06/29/2018
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. Read More
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