basic cheese souffle recipe

Written ByJenny Smyth Posted on
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The Best basic cheese souffle recipe

I’ve been making cheese soufflé for years, and it’s always a hit with my family. It’s a classic French dish that’s surprisingly easy to make, and the result is a light, airy, and utterly delicious treat.

I love that it’s a versatile recipe that can be served as an appetizer, side dish, or even a main course. The best part is that it’s relatively healthy, made with just a few simple ingredients like cheese, eggs, and cream.

My kids adore helping me in the kitchen to whip up this soufflé, and it’s become a staple in our household. Whether we’re having a casual family dinner or hosting guests, this soufflé is always a crowd-pleaser.

And the best part? It’s incredibly easy to make – just mix together some cheese, eggs, and cream, pour into a baking dish, and voilà!

You’ll have a beautiful, golden-brown soufflé in no time. I’ve experimented with various cheeses over the years, but I find that a good cheddar or Gruyère works wonders.

Of course, feel free to get creative and try different combinations – after all, that’s half the fun of cooking! As for serving suggestions, I like to serve this soufflé alongside some crusty bread or crackers for a satisfying snack or light meal.

Basic Cheese Souffle

4.9 from 1654 votes

A light and airy cheese souffle that rises beautifully in the oven. This classic French dish features a rich, creamy base with Gruyere cheese and a delicate egg white foam.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Souffle Base

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
4 large egg yolks
1 cup grated Gruyere cheese

For the Egg Whites

4 large egg whites
1/4 teaspoon cream of tartar

👨‍🍳Directions

1Preheat the oven to 375 degrees F.
2Butter the inside of a 1 1/2 quart souffle dish and coat with a thin layer of grated Parmesan or breadcrumbs.
3This helps the souffle climb the sides evenly.
4In a medium saucepan over medium heat, melt 3 tablespoons of butter.
5Whisk in 3 tablespoons of flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
6Gradually pour in 1 cup of milk while whisking vigorously to prevent lumps.
7Continue to cook and stir until the sauce thickens and comes to a gentle boil, about 2 to 3 minutes.
8Remove the saucepan from the heat and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg.
9Let the mixture cool for 2 minutes, then whisk in the 4 egg yolks one at a time until smooth.
10Stir in 1 cup of grated Gruyere cheese until fully melted and incorporated.
11The base should be thick and creamy.
12Set aside to cool slightly.
13In a large clean bowl, beat the 4 egg whites with 1/4 teaspoon cream of tartar using an electric mixer on medium speed.
14Gradually increase to high speed and beat until stiff, glossy peaks form, about 3 to 4 minutes.
15Do not overbeat.
16Fold one-third of the beaten egg whites into the cheese base using a rubber spatula until just combined.
17Gently fold in the remaining egg whites until no white streaks remain, being careful not to deflate the mixture.
18Pour the souffle mixture into the prepared dish and smooth the top.
19Run your thumb around the inside rim of the dish to create a small groove, which helps the souffle rise evenly.
20Bake in the preheated oven for 25 to 30 minutes, until the souffle is puffed and golden brown on top.
21The center should feel set but still slightly jiggly when gently shaken.
22Remove from the oven and serve immediately.
23The souffle will begin to deflate after a few minutes, so present it at the table right away.

🔧Equipment

1 1/2 quart souffle dish
Mixing bowls
Whisk
Saucepan
Rubber spatula
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 230mg🧂Sodium: 620mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 4g🥩Protein: 20g

📝Notes

For best results, use room temperature eggs and separate them carefully to avoid any yolk in the whites. A clean, grease-free bowl is essential for whipping egg whites to stiff peaks. Serve the souffle immediately after baking for the most dramatic presentation.

Watch Video Of How Basic Cheese Souffle Works

This basic cheese souffle is always a good idea for any occasion because it feels special but is really simple to make. I serve it for Easter brunch, Mother’s Day, or even a cozy weeknight dinner.

It works well for family gatherings because everyone loves the light and cheesy texture. If you have leftovers, store them in an airtight container in the fridge for up to two days.

To reheat, place the souffle in a 350 degree oven for about 10 minutes to bring back some puffiness. Avoid microwaving as it will make the texture rubbery.

Serve it with a fresh green salad or roasted vegetables for a complete meal that feels fancy without the fuss.

❓ Frequently Asked Questions About Basic Cheese Souffle

1. What is the secret to making a successful cheese soufflé?

The key to success lies in not overmixing the batter and making sure your cheese is grated evenly.

2. Can I use different types of cheese?

Of course! While traditional recipes call for Gruyère or Cheddar, you can experiment with other cheeses like Parmesan or Provolone for a unique flavor profile.

3. How do I prevent my soufflé from collapsing?

Avoid opening the oven door during baking – this can cause the soufflé to sink!

4. Can I make this recipe ahead of time?

Sure thing! Prepare the batter up to 24 hours in advance and store it in an airtight container in the fridge.

5. Is cheese soufflé suitable for special diets?

This recipe is naturally gluten-free but may not be suitable for those with dairy allergies due to its reliance on cheese and cream.

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