Name: Easy Cheese Souffles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2
Ingredients: 2 tablespoons melted butter; 2 tablespoons white sugar, or as needed; 2 large eggs; 1 tablespoon white sugar; 1 tablespoon all-purpose flour; 0.25 teaspoon salt; 0.5 teaspoon vanilla extract; 1 teaspoon lemon zest; 2 ounces cream cheese, softened; 0.33333334326744 cup shredded Cheddar cheese; 1 pinch salt

Easy Cheese Souffles

4.7

(19)

15 Reviews

9 Photos

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.

John Mitzewich

Updated on August 11, 2024

Prep Time:

20 mins

Cook Time:

12 mins

Total Time:

32 mins

Servings:

Yield:

2 5 1/2-ounce souffles

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Ingredients

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Original recipe (1X) yields 2 servings

2 tablespoons melted butter
2 tablespoons white sugar, or as needed

Souffles:

2 large eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon lemon zest
2 ounces cream cheese, softened
⅓ cup shredded Cheddar cheese
1 pinch salt

Directions

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

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 Gruyère, Gouda, and Comté would all be wonderful in this.

51 home cooks made it!

Nutrition Facts (per serving)

439	Calories
33g	Fat
23g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 439
% Daily Value *
Total Fat 33g	42%
Saturated Fat 19g	95%
Cholesterol 268mg	89%
Sodium 721mg	31%
Total Carbohydrate 23g	9%
Dietary Fiber 0g	1%
Total Sugars 20g
Protein 14g	27%
Vitamin C 1mg	1%
Calcium 191mg	15%
Iron 2mg	9%
Potassium 130mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Easy Cheese Souffles

Ingredients

Directions

Chef's Notes

Nutrition Facts (per serving)

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