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Fluffy Cheese Soufflé Recipe

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★★★★★

4.5 from 104 reviews

This classic Cheese Soufflé is a light, airy, and elegant dish made with whipped egg whites and a creamy cheese base. Perfect as a sophisticated appetizer or a light main course, this recipe combines simple ingredients like eggs, cheese, butter, and milk to create a delicate and fluffy texture that puffs beautifully when baked.

Ingredients

Scale

Soufflé Base

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • 4 large eggs, separated
  • 1 ½ cups grated cheese (Gruyère or sharp white cheddar recommended)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cream of tartar (optional, to stabilize egg whites)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Butter the inside of your soufflé dish generously and sprinkle with a little grated cheese or breadcrumb to prevent sticking.
  2. Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it forms a smooth paste but does not brown, forming the roux.
  3. Add Milk: Gradually whisk in the warm milk, stirring constantly to prevent lumps. Cook until the mixture thickens to a creamy sauce consistency.
  4. Incorporate Egg Yolks and Cheese: Remove the sauce from heat. Beat the egg yolks lightly and whisk them into the sauce quickly to prevent curdling. Stir in the grated cheese, salt, and pepper until the cheese melts smoothly.
  5. Whip Egg Whites: In a clean bowl, beat the egg whites (with optional cream of tartar) until stiff peaks form. This creates the soufflé’s signature light texture.
  6. Fold Egg Whites: Gently fold one-third of the egg whites into the cheese base to lighten it. Then carefully fold in the remaining whites in two additions, maintaining as much air as possible in the mixture.
  7. Fill the Dish and Bake: Pour the soufflé mixture into the prepared dish. Place it in the preheated oven and bake for 25-30 minutes, or until puffed up, golden on top, and set in the center. Avoid opening the oven door during baking to prevent deflation.
  8. Serve Immediately: Serve the soufflé immediately for optimal puffiness and texture as it will deflate naturally after a few minutes.

Notes

  • Use room temperature eggs for better volume when whipping whites.
  • Gruyère cheese offers a classic flavor but you can substitute with sharp cheddar or Emmental.
  • Make sure to serve the soufflé as soon as it comes out of the oven to enjoy its light, airy texture.
  • Do not open the oven door during baking to avoid the soufflé collapsing.
  • If desired, add a pinch of nutmeg to the sauce for an aromatic touch.

Keywords: cheese soufflé, baked cheese dish, light soufflé, French appetizer, fluffy cheese recipe

Find it online: https://dylangranv.com/fluffy-cheese-souffle-recipe/