I was curious about something different for dessert and came across this simple cheese souffle recipe posted by someone passionate. It seemed perfect for the creamy cheese I already had in the fridge. The fresh citrus zest adds a note that contrasts with the dense and velvety texture. I've made it a few times, including with quince jelly on top for extra flavor.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 6-8 (depending on the size of the molds)
Difficulty: easy
Recipe type: quick homemade dessert, perfect when you have guests or crave something different
Ingredients
700 g cream cheese (I used Delaco)
3 eggs
3 tablespoons sugar
1/2 teaspoon salt
Zest of one lemon
Zest of one orange
30 g butter (for greasing the molds)
2 packets vanilla sugar
4-5 tablespoons quince jelly (for serving or glazing)
Preparation method
1. Start by preheating the oven to 180°C. At the same time, generously grease the souffle molds or small ceramic dishes with butter. The souffle tends to stick if you skip this step.
2. Place the cream cheese in a large bowl. Separate the eggs. Add the yolks to the cheese, sprinkle in a pinch of salt, and mix until you achieve a smooth cream. It's important to ensure there are no lumps of yolk left unincorporated.
3. Grate the zest from one lemon and one orange. Mix three-quarters of this zest into the cheese mixture. Save the rest for decoration at the end.
4. In another clean bowl, whip the egg whites until frothy, with a pinch of salt. When the foam becomes firm, gradually add the sugar, then the vanilla sugar. Continue mixing until you achieve a glossy meringue.
5. Gently fold the meringue into the cheese mixture with wide movements, without over-mixing. This way, the souffle will remain airy.
6. Fill the molds with the mixture up to three-quarters full. The souffle will rise while baking, and you don’t want it to overflow.
7. Place the molds in the preheated oven and let them bake for 30 minutes. Do not open the oven door in the first 20-25 minutes, as the souffle may collapse.
8. After baking, let them sit for a few minutes at room temperature. They are best served while still warm. You can garnish with citrus zest and, if desired, with quince jelly over each portion.
Why I make this recipe often
I love that it’s a quick recipe that requires simple ingredients. The texture is airy yet substantial. The citrus zest completely changes the flavor compared to other cheese desserts. The quince jelly pairs very well for serving. It also works as a dessert for guests since it can be prepared in individual molds.
Tips and variations
Tips
Do not over-mix the meringue into the cheese mixture to avoid losing the air.
Use smaller ceramic molds for even baking.
If you don’t have quince jelly, the dessert can be served plain or with apricot jam.
Substitutions
You can use another type of cream cheese, as long as it is rich and creamy. Ricotta will make it slightly less dense but still good.
Vanilla sugar can be replaced with vanilla extract, but the flavor will be more subtle.
If you don’t have quince jelly, any thicker jam or preserve is suitable for serving.
Variations
For a more tangy note, you can add a little lemon juice to the cream cheese.
If you want a crunchier texture, you can sprinkle a bit of brown sugar on top before baking, but it’s not mandatory.
You can add soaked raisins in a little rum for a version closer to classic cheese desserts.
Serving ideas
The souffle is served immediately while it's warm and slightly puffed. It pairs well with quince jelly, but also with fresh fruits or a berry sauce.
If serving at a festive meal, top with extra orange zest for a fresher look.
It’s suitable as a dessert for lunch or dinner, especially if you have guests and want something quick.
Frequently asked questions
Can the souffle be made without cream cheese?
You can try with other types of cream cheese, but it’s important that it’s rich and creamy. It doesn’t work as well with classic fresh cow cheese.
Why does the souffle collapse after taking it out of the oven?
It’s normal for it to sink a bit while cooling, but if it collapses completely, you may have over-mixed the meringue or opened the oven during baking.
Can it be prepared in advance?
You can prepare the mixture ahead of time, but the souffle should be baked and served immediately. It doesn’t store well or reheat.
Can I use large molds instead of individual ones?
A larger mold can be used, but you will need to adjust the baking time, and the texture won’t be as airy in the middle.
What if I don’t have quince jelly?
The dessert is good plain without the jelly. Any thicker jam or even fresh fruits can be an option for serving.
Nutritional values
Estimate per serving (from 8):
Calories: approx. 240-260 kcal
Protein: 8-10 g
Fat: 17-18 g
Carbohydrates: 13-15 g
Values depend on the type of cheese used and the amount of jelly added. It is still a richer dessert due to the fatty cheese and eggs.
Storage and reheating
The cheese souffle doesn’t store very well once it has cooled. If it remains, cover the molds and keep them in the fridge. Reheating in the oven does not restore the airy texture, but the taste remains good. It is best served fresh, immediately after baking.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 6-8 (depending on the size of the molds)
Difficulty: easy
Recipe type: quick homemade dessert, perfect when you have guests or crave something different
Ingredients
700 g cream cheese (I used Delaco)
3 eggs
3 tablespoons sugar
1/2 teaspoon salt
Zest of one lemon
Zest of one orange
30 g butter (for greasing the molds)
2 packets vanilla sugar
4-5 tablespoons quince jelly (for serving or glazing)
Preparation method
1. Start by preheating the oven to 180°C. At the same time, generously grease the souffle molds or small ceramic dishes with butter. The souffle tends to stick if you skip this step.
2. Place the cream cheese in a large bowl. Separate the eggs. Add the yolks to the cheese, sprinkle in a pinch of salt, and mix until you achieve a smooth cream. It's important to ensure there are no lumps of yolk left unincorporated.
3. Grate the zest from one lemon and one orange. Mix three-quarters of this zest into the cheese mixture. Save the rest for decoration at the end.
4. In another clean bowl, whip the egg whites until frothy, with a pinch of salt. When the foam becomes firm, gradually add the sugar, then the vanilla sugar. Continue mixing until you achieve a glossy meringue.
5. Gently fold the meringue into the cheese mixture with wide movements, without over-mixing. This way, the souffle will remain airy.
6. Fill the molds with the mixture up to three-quarters full. The souffle will rise while baking, and you don’t want it to overflow.
7. Place the molds in the preheated oven and let them bake for 30 minutes. Do not open the oven door in the first 20-25 minutes, as the souffle may collapse.
8. After baking, let them sit for a few minutes at room temperature. They are best served while still warm. You can garnish with citrus zest and, if desired, with quince jelly over each portion.
Why I make this recipe often
I love that it’s a quick recipe that requires simple ingredients. The texture is airy yet substantial. The citrus zest completely changes the flavor compared to other cheese desserts. The quince jelly pairs very well for serving. It also works as a dessert for guests since it can be prepared in individual molds.
Tips and variations
Tips
Do not over-mix the meringue into the cheese mixture to avoid losing the air.
Use smaller ceramic molds for even baking.
If you don’t have quince jelly, the dessert can be served plain or with apricot jam.
Substitutions
You can use another type of cream cheese, as long as it is rich and creamy. Ricotta will make it slightly less dense but still good.
Vanilla sugar can be replaced with vanilla extract, but the flavor will be more subtle.
If you don’t have quince jelly, any thicker jam or preserve is suitable for serving.
Variations
For a more tangy note, you can add a little lemon juice to the cream cheese.
If you want a crunchier texture, you can sprinkle a bit of brown sugar on top before baking, but it’s not mandatory.
You can add soaked raisins in a little rum for a version closer to classic cheese desserts.
Serving ideas
The souffle is served immediately while it's warm and slightly puffed. It pairs well with quince jelly, but also with fresh fruits or a berry sauce.
If serving at a festive meal, top with extra orange zest for a fresher look.
It’s suitable as a dessert for lunch or dinner, especially if you have guests and want something quick.
Frequently asked questions
Can the souffle be made without cream cheese?
You can try with other types of cream cheese, but it’s important that it’s rich and creamy. It doesn’t work as well with classic fresh cow cheese.
Why does the souffle collapse after taking it out of the oven?
It’s normal for it to sink a bit while cooling, but if it collapses completely, you may have over-mixed the meringue or opened the oven during baking.
Can it be prepared in advance?
You can prepare the mixture ahead of time, but the souffle should be baked and served immediately. It doesn’t store well or reheat.
Can I use large molds instead of individual ones?
A larger mold can be used, but you will need to adjust the baking time, and the texture won’t be as airy in the middle.
What if I don’t have quince jelly?
The dessert is good plain without the jelly. Any thicker jam or even fresh fruits can be an option for serving.
Nutritional values
Estimate per serving (from 8):
Calories: approx. 240-260 kcal
Protein: 8-10 g
Fat: 17-18 g
Carbohydrates: 13-15 g
Values depend on the type of cheese used and the amount of jelly added. It is still a richer dessert due to the fatty cheese and eggs.
Storage and reheating
The cheese souffle doesn’t store very well once it has cooled. If it remains, cover the molds and keep them in the fridge. Reheating in the oven does not restore the airy texture, but the taste remains good. It is best served fresh, immediately after baking.