Easy Cheese Souffles

Easy Cheese Souffles 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.

Ingredients

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

Ingredient Checklist
Souffles:

Time Details

    PREP : 20 mins

    COOK : 12 mins

    TOTAL : 32 mins

    SERVING : 2

    YIELD : 2 5 1/2-ounce souffles

Instructions Checklist
  • 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.

Per Serving: 439 calories; protein 13.7g; carbohydrates 23.4g; fat 32.7g; cholesterol 267.5mg; sodium 721.1mg.