Fluffy Cheese Soufflé (Oven-Baked)

🧀 Fluffy Cheese Soufflé (Oven-Baked)

Ingredients

• 4 large eggs, separated

• 200 g (7 oz) cream cheese, softened

• 40 g (3 tbsp) butter

• 100 ml (⅓ cup + 1 tbsp) milk

• 80 g (⅓ cup + 1 tbsp) sugar, divided

• 40 g (⅓ cup) cake flour (or all-purpose, sifted)

• 1 tsp vanilla (optional)

• ¼ tsp salt

• ¼ tsp cream of tartar or lemon juice

Instructions

1. Prep

   • Preheat oven to 160°C / 320°F

   • Line a glass or metal baking dish with parchment.

   • Place a larger pan of hot water in the oven (water bath).

2. Cheese base

   • Melt cream cheese, butter, and milk over low heat.

   • Stir until smooth. Let cool slightly.

   • Add egg yolks, vanilla, and salt. Mix well.

   • Sift in flour and whisk until silky.

3. Meringue

   • Beat egg whites with cream of tartar.

   • Gradually add sugar.

   • Beat to soft peaks (not stiff!).

4. Fold

   • Fold ⅓ of meringue into cheese batter to loosen it.

   • Gently fold in the rest—slow, airy motions.

5. Bake

   • Pour into dish.

   • Bake in water bath for 50–60 minutes.

   • Turn off oven, crack door, rest 10–15 minutes.

6. Serve

   • Best warm or slightly chilled.

   • Expect jiggle. Celebrate jiggle. 🎉

❓ Q & A

Q: Why did mine collapse after baking?

A: Totally normal. Soufflés rise from air + steam. Sudden temperature changes = collapse. Still delicious!

Q: Why is the top cracked or very brown?

A: Oven too hot or rack too high. Next time:

• Lower temp by 10–15°C

• Cover loosely with foil halfway through

Q: Can I use all-purpose flour instead of cake flour?

A: Yes! Just sift it well to keep things light.

Q: Why is the bottom wet or dense?

A:

• Underbaked center

• Too much water in the bath

• Batter overmixed (lost air)

Q: Can I make it sweeter or more cheesy?

A:

• Sweeter → add 1–2 tbsp sugar

• Cheesier → swap ¼ cream cheese for mascarpone

Q: How do I know it’s done?

A:

• Top is golden

• Center jiggles like custard, not liquid

• Toothpick comes out mostly clean