Creamy Cheese Soufflé Recipe

Introduction

A cheese soufflé is a classic French dish that combines light, airy texture with rich, cheesy flavor. It’s an elegant yet approachable recipe perfect for impressing guests or enjoying a special meal at home.

Ingredients

• 4 large eggs
• 1 cup grated cheese (such as Gruyère or cheddar)
• 2 tablespoons butter
• 1 cup milk

Instructions

1. Step 1: Prepare the base by melting the butter in a saucepan over medium heat. Stir in flour to make a roux, then gradually whisk in the milk until the mixture thickens. Remove from heat and stir in the grated cheese. Separate the eggs, adding the yolks to the cheese mixture.
2. Step 2: Beat the egg whites until stiff peaks form and gently fold them into the cheese base. Pour the mixture into a buttered soufflé dish and bake in a preheated oven at 375°F (190°C) until puffed, golden, and set, about 25-30 minutes.

Tips & Variations

• Use freshly grated cheese for better melting and flavor.
• For added depth, try mixing different cheeses like Gruyère and Parmesan.
• Avoid opening the oven door during baking to prevent the soufflé from collapsing.

Storage

Cheese soufflé is best enjoyed immediately as it will deflate upon cooling. If you have leftovers, store them covered in the refrigerator for up to 1 day and reheat gently in a low oven, though the texture may be less airy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make a cheese soufflé ahead of time?

Soufflés are best served immediately, but you can prepare the base and egg whites separately ahead of time. Assemble and bake just before serving for the best rise.

What type of cheese works best in a soufflé?

Cheeses with good melting qualities like Gruyère, cheddar, or Swiss are ideal. Avoid overly soft or watery cheeses for the best texture.

Creamy Cheese Soufflé Recipe

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4.9 from 142 reviews

This classic Cheese Soufflé is a light, airy dish that combines fluffy beaten egg whites with a creamy cheese base, baked to golden perfection. Ideal as an elegant appetizer or a comforting brunch option, this recipe highlights the delicate balance of rich flavors and airy texture.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Eggs

• 4 large eggs, separated

Cheese

• 1 cup grated Gruyère cheese

Dairy and Fats

• 2 tablespoons unsalted butter (plus extra for greasing the dish)
• 1 cup whole milk

Additional Ingredients

• 2 tablespoons all-purpose flour
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of ground nutmeg (optional)

Instructions

1. Prepare the base: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, continuing to stir until the mixture thickens into a smooth béchamel sauce. Remove from heat and season with salt, pepper, and nutmeg if using. Stir in the grated cheese until melted and well combined. Set aside to cool slightly.
2. Beat the egg yolks: Once the cheese sauce has cooled, whisk in the egg yolks one at a time, mixing thoroughly to incorporate.
3. Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. This will provide the soufflé with its characteristic lift and airy texture.
4. Fold the mixtures: Gently fold one-third of the beaten egg whites into the cheese sauce to lighten it. Then carefully fold in the remaining egg whites in two additions, taking care not to deflate them.
5. Prepare the baking dish and bake: Preheat your oven to 375°F (190°C). Butter a soufflé dish thoroughly, then pour in the soufflé batter. Smooth the top and place in the oven. Bake for 25-30 minutes until the soufflé has risen and is golden brown on top. Avoid opening the oven door during baking to prevent collapse.
6. Serve immediately: Remove the soufflé from the oven and serve right away to enjoy its full puffed texture and delicate flavor.

Notes

• Use a clean, grease-free bowl for whipping egg whites for best volume.
• Gruyère cheese provides a nutty flavor, but you can substitute with sharp cheddar or Emmental.
• Avoid opening the oven door during baking to prevent the soufflé from collapsing.
• Serve immediately as soufflés deflate quickly once out of the oven.

Keywords: Cheese Soufflé, French soufflé, baked cheese dish, light soufflé recipe, brunch recipes, elegant appetizers