SERVES 4 TO 6
Pair this delightful souffle with cream cheese and a refreshing green salad for a light and satisfying dinner! To ensure it rises beautifully without overflowing, remember to leave a full inch of space between the batter and the top of the dish. Any extra batter can be easily discarded.
For perfect doneness, an instant-read thermometer is your best friend. If you’re without one, use two large spoons to check the center gently; it should be thick and creamy, not soupy. Enjoy crafting this dish, and savor the delicious results!
Why Cream Cheese Souffle?
Traditional soufflés often feature béchamel or chocolate, but incorporating cream cheese creates a delightful richness and a hint of tang that elevates this dish. It's wonderfully lighter than cheesecake, delightfully softer than a frittata, and beautifully straddles the line between dessert and a breakfast treat. Enjoy this unique culinary experience!
Looking for another creamy, cheese-based dessert? Try our Tiramisu Recipe a rich, no-bake classic layered with mascarpone and coffee-soaked goodness.
Ingredients For Souffle Cream Cheese:
For four small ramekins or two medium-sized ones:
- 4 oz (½ block) cream cheese, softened
- 2 tablespoon whole milk
- 2 tablespoon all-purpose flour
- 2 egg yolks
- 2 egg whites
- 3 tablespoon sugar (divided)
- ½ teaspoon vanilla extract
- Pinch of salt
- Butter & sugar for coating ramekins
- Powdered sugar for dusting (optional)
Prefer a chilled, no-fuss treat? This No-Bake Mango Cheesecake blends tropical flavor with cream cheese for a refreshing twist on traditional desserts.
Instructions For Souffle With Cream Cheese:
1. Prep the Ramekins
Start with buttering the ramekins and coat them with a bit of sugar. This helps the soufflé rise evenly and adds a slight crunch around the edges.
2. Make the Base
Grab a mixing bowl then blend the cream cheese until smooth. Then, add the milk, flour, egg yolks, vanilla extract, and a pinch of salt. Stir until the mixture is silky and lump-free. Enjoy!
3. Whip the Egg Whites
In a separate clean bowl you need to beat the egg whites so soft peaks form coming up. Gradually add 2 tablespoon sugar and continue beating until stiff peaks form.
4. Fold Gently
Take a cup of whipped egg whites and mix it into the cream cheese base to lighten it. Then gently fold in the rest and be careful not to deflate the mixture.
5. Fill & Bake
Fiinally pour the batter into the prepared ramekins, smoothing the tops. Now bake in a preheated oven at 375°F (190°C) for 15–18 minutes, until puffed and lightly golden.
Serve Immediately!
Soufflés wait for no one you need to serve them hot from the oven with a visible powdered sugar or a spoonful of fruit compote if you’re feeling fancy.
Want something on the lighter side? Our Healthy Chocolate Pudding is a smooth, guilt-free option that pairs beautifully with the richness of a soufflé.
Tips for Success
- Don’t overmix the batter after folding in the egg whites.
- You need to serve right after baking soufflés start to deflate within minutes.
- Use room temperature eggs for better whipping volume.
Final Thoughts
This cream cheese soufflé is simple, airy, and wonderfully indulgent. It's proof that you don’t need complicated techniques or long ingredient lists to make something impressive. Whether for breakfast, dessert, or a special occasion, this dish is sure to become a keeper in your recipe box.
Craving something more decadent? Check out this Eggless Chocolate Brownie a dense and fudgy dessert that contrasts wonderfully with airy soufflés.
This cream cheese soufflé is simple, airy, and wonderfully indulgent. It's proof that you don’t need complicated techniques or a long list of ingredients to create something truly impressive. Whether you're serving it as a light brunch centerpiece, a comforting dessert, or even a surprise breakfast treat, this soufflé delivers every time. For more inspiration, check out our collection of quick dessert recipes or explore other easy brunch ideas to round out your menu. However you enjoy it, this dish is sure to become a favorite in your recipe box.
FAQs
A cheesecake is dense and rich, typically baked low and slow, while a cream cheese soufflé is light, airy, and rises in the oven. It combines the tangy flavor of cream cheese with the delicate texture of a traditional soufflé.
Soufflés are best served fresh out of the oven, as they begin to deflate quickly. You can prep the base ahead of time, but bake just before serving for the best results.
Common reasons include overmixing the batter, under-whipping the egg whites, or opening the oven door too early. Also, ensure the ramekins are properly buttered and sugared to help the soufflé climb as it bakes.
Yes, you can use any oven-safe dish, but the rise and presentation may vary. Just ensure there's space between the batter and the top, and adjust baking time based on the dish’s depth.
This recipe is lightly sweet with a hint of tang from the cream cheese, making it perfect for dessert or brunch. You can also adapt the recipe with herbs or cheese for a savory version.
Soufflés are not ideal for freezing, as their delicate structure doesn't hold up well after thawing. It’s best to enjoy them fresh from the oven.
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