The first time I made cheese soufflé was one afternoon when I craved something warm, but didn't want to spend hours in the kitchen. It's not the kind of dessert for picky guests, but it's quick and pairs well after a simple meal. The fact that the soufflé deflates after you take it out of the oven is completely normal, so I don't worry if it doesn't stay puffed. I usually use smaller dishes, like those for crème brûlée, so it doesn't 'collapse' too much, but it turns out well anyway.
Quick Info
Total time: 40 minutes (15 minutes preparation, 20-25 minutes baking, 5 minutes cooling)
Servings: 3 small
Difficulty: easy-medium (mostly due to the texture of mixing the egg whites)
Ingredients
3 large eggs, separated
A pinch of salt
3 tablespoons of sugar
150 g fresh cheese (like cottage cheese or ricotta, I use Delaco)
3 teaspoons of sour cream (fatty, 20-30%)
Zest of one lime (or lemon)
Seeds from 1 vanilla pod (or half, depending on how intense you want it)
Butter for greasing the dishes (approx. 10 g)
2-3 tablespoons of blackberry jam (for sauce)
Preparation Method
1. Prepare the oven: Preheat it to 180°C, with ventilation if you have it. Place the rack in the middle.
2. Separate the eggs: Place the egg whites in a perfectly clean bowl, ensuring no yolk gets in.
3. Whip the egg whites: Add a small pinch of salt and beat until you have stiff peaks that hold on the whisk.
4. Combine the yolks: In another bowl, mix the yolks with sugar, fresh cheese, sour cream, lime zest, and vanilla seeds. Use a whisk to combine; it doesn't need to be as smooth as cheesecake. Small pieces of cheese are fine.
5. Fold in the egg whites: Add a third of the egg whites to the cheese mixture and mix vigorously to lighten the mixture. The rest of the egg whites are added in 2 batches, gently folding with a spatula from the bottom up. Don’t overmix; it’s okay if it remains slightly marbled.
6. Prepare the dishes: Grease 3 small dishes with butter, including the edges. For extra safety, you can dust with a little sugar.
7. Pour the mixture into the dishes: Fill about 3/4 of the height of the dish, no more. The soufflé will rise a lot while baking and will deflate afterward.
8. Bake for 20-25 minutes at 180°C: Do not open the oven in the first 15 minutes. The soufflé should be puffed, golden, and firm to the touch. If it seems 'jiggly' in the center, leave it for another 3-4 minutes.
9. Meanwhile, heat the sauce: Place the blackberry jam in a small saucepan and heat for 1-2 minutes, just until it becomes fluid. Stir briefly. You can also do this in the microwave for 20-30 seconds.
10. Serve: Remove the soufflé from the oven and let it cool for 3-5 minutes. Run a thin knife around the edge and carefully invert if you want to remove it from the dish (optional). Serve warm, with the blackberry sauce on top.
Why I make this recipe often
It’s quick to prepare, the ingredients are simple and easy to find. It’s a warm dessert that I can make at any time, including for a special breakfast. It doesn’t need to be decorated or assembled elaborately. If there are leftovers, I eat them cold the next day. I can easily adjust the flavors based on what I have in the fridge or pantry.
Tips and Variations
Tips
Don’t overmix when adding the egg whites, or you will lose the airy texture.
If the dishes are too large, the soufflé will deflate more after baking. I prefer forms of 150-180 ml.
If you don’t have a vanilla pod, add 1/2 teaspoon of good extract or 1 packet of vanilla sugar.
If the soufflé deflates, it’s not a problem – it’s normal. You can stack it like a mini-cake.
Substitutions
Cheese: Ricotta, fresh sheep cheese, well-drained cottage cheese, lighter mascarpone, or a combination works too.
Sour cream: Can be replaced with creamy Greek yogurt.
Lime zest: Lemon or orange can be used.
Blackberry jam: Any tart jam works (raspberry, blueberry, currant).
Variations
Add raisins or dried cranberries to the mixture.
You can add a few drops of almond extract for a different flavor.
The sauce can be made from crushed fresh fruit with a little sugar and lemon juice, not just jam.
For a richer soufflé, add a tablespoon of flour or fine cornmeal.
Serving Ideas
It goes well with cold sour cream on the side if you want it to be creamier.
You can sprinkle powdered sugar on top immediately after baking.
For breakfast, combine with compote or yogurt.
Frequently Asked Questions
1. Why does the soufflé deflate after baking?
It’s normal for the soufflé to deflate after you take it out of the oven. The hot air cools down, the texture stabilizes, and the volume decreases. Use smaller dishes if you want it not to flatten too much.
2. What type of fresh cheese is suitable?
Very well-drained fresh cow cheese, cottage cheese, ricotta, or sheep cheese. If the cheese is watery, drain the excess beforehand.
3. Can I make the soufflé without vanilla?
Yes, it can be omitted or replaced with a little vanilla extract or vanilla sugar.
4. Can it be prepared in advance?
You can prepare the mixture a few hours ahead and keep it in the fridge. Beat the egg whites and combine them before baking, otherwise, it will lose volume.
5. Can I double the recipe?
Yes, just adjust the size of the dishes and the baking time (it may increase by 5-10 minutes if using a large pan).
Nutritional Values (estimated, per serving)
Calories: ~220 kcal
Protein: 11 g
Carbohydrates: 17 g (from sugar and jam)
Fats: 12 g
Sodium: 150 mg
It contains no flour, so it’s suitable for those with gluten intolerance.
Storage and Reheating
The soufflé is best warm, immediately after you take it out of the oven. If you have leftovers, store them in the fridge covered for up to 2 days. The texture becomes denser after cooling, but it’s nice even cold. To reheat, place in the oven or microwave for 20-30 seconds. The blackberry sauce is reheated separately.
Quick Info
Total time: 40 minutes (15 minutes preparation, 20-25 minutes baking, 5 minutes cooling)
Servings: 3 small
Difficulty: easy-medium (mostly due to the texture of mixing the egg whites)
Ingredients
3 large eggs, separated
A pinch of salt
3 tablespoons of sugar
150 g fresh cheese (like cottage cheese or ricotta, I use Delaco)
3 teaspoons of sour cream (fatty, 20-30%)
Zest of one lime (or lemon)
Seeds from 1 vanilla pod (or half, depending on how intense you want it)
Butter for greasing the dishes (approx. 10 g)
2-3 tablespoons of blackberry jam (for sauce)
Preparation Method
1. Prepare the oven: Preheat it to 180°C, with ventilation if you have it. Place the rack in the middle.
2. Separate the eggs: Place the egg whites in a perfectly clean bowl, ensuring no yolk gets in.
3. Whip the egg whites: Add a small pinch of salt and beat until you have stiff peaks that hold on the whisk.
4. Combine the yolks: In another bowl, mix the yolks with sugar, fresh cheese, sour cream, lime zest, and vanilla seeds. Use a whisk to combine; it doesn't need to be as smooth as cheesecake. Small pieces of cheese are fine.
5. Fold in the egg whites: Add a third of the egg whites to the cheese mixture and mix vigorously to lighten the mixture. The rest of the egg whites are added in 2 batches, gently folding with a spatula from the bottom up. Don’t overmix; it’s okay if it remains slightly marbled.
6. Prepare the dishes: Grease 3 small dishes with butter, including the edges. For extra safety, you can dust with a little sugar.
7. Pour the mixture into the dishes: Fill about 3/4 of the height of the dish, no more. The soufflé will rise a lot while baking and will deflate afterward.
8. Bake for 20-25 minutes at 180°C: Do not open the oven in the first 15 minutes. The soufflé should be puffed, golden, and firm to the touch. If it seems 'jiggly' in the center, leave it for another 3-4 minutes.
9. Meanwhile, heat the sauce: Place the blackberry jam in a small saucepan and heat for 1-2 minutes, just until it becomes fluid. Stir briefly. You can also do this in the microwave for 20-30 seconds.
10. Serve: Remove the soufflé from the oven and let it cool for 3-5 minutes. Run a thin knife around the edge and carefully invert if you want to remove it from the dish (optional). Serve warm, with the blackberry sauce on top.
Why I make this recipe often
It’s quick to prepare, the ingredients are simple and easy to find. It’s a warm dessert that I can make at any time, including for a special breakfast. It doesn’t need to be decorated or assembled elaborately. If there are leftovers, I eat them cold the next day. I can easily adjust the flavors based on what I have in the fridge or pantry.
Tips and Variations
Tips
Don’t overmix when adding the egg whites, or you will lose the airy texture.
If the dishes are too large, the soufflé will deflate more after baking. I prefer forms of 150-180 ml.
If you don’t have a vanilla pod, add 1/2 teaspoon of good extract or 1 packet of vanilla sugar.
If the soufflé deflates, it’s not a problem – it’s normal. You can stack it like a mini-cake.
Substitutions
Cheese: Ricotta, fresh sheep cheese, well-drained cottage cheese, lighter mascarpone, or a combination works too.
Sour cream: Can be replaced with creamy Greek yogurt.
Lime zest: Lemon or orange can be used.
Blackberry jam: Any tart jam works (raspberry, blueberry, currant).
Variations
Add raisins or dried cranberries to the mixture.
You can add a few drops of almond extract for a different flavor.
The sauce can be made from crushed fresh fruit with a little sugar and lemon juice, not just jam.
For a richer soufflé, add a tablespoon of flour or fine cornmeal.
Serving Ideas
It goes well with cold sour cream on the side if you want it to be creamier.
You can sprinkle powdered sugar on top immediately after baking.
For breakfast, combine with compote or yogurt.
Frequently Asked Questions
1. Why does the soufflé deflate after baking?
It’s normal for the soufflé to deflate after you take it out of the oven. The hot air cools down, the texture stabilizes, and the volume decreases. Use smaller dishes if you want it not to flatten too much.
2. What type of fresh cheese is suitable?
Very well-drained fresh cow cheese, cottage cheese, ricotta, or sheep cheese. If the cheese is watery, drain the excess beforehand.
3. Can I make the soufflé without vanilla?
Yes, it can be omitted or replaced with a little vanilla extract or vanilla sugar.
4. Can it be prepared in advance?
You can prepare the mixture a few hours ahead and keep it in the fridge. Beat the egg whites and combine them before baking, otherwise, it will lose volume.
5. Can I double the recipe?
Yes, just adjust the size of the dishes and the baking time (it may increase by 5-10 minutes if using a large pan).
Nutritional Values (estimated, per serving)
Calories: ~220 kcal
Protein: 11 g
Carbohydrates: 17 g (from sugar and jam)
Fats: 12 g
Sodium: 150 mg
It contains no flour, so it’s suitable for those with gluten intolerance.
Storage and Reheating
The soufflé is best warm, immediately after you take it out of the oven. If you have leftovers, store them in the fridge covered for up to 2 days. The texture becomes denser after cooling, but it’s nice even cold. To reheat, place in the oven or microwave for 20-30 seconds. The blackberry sauce is reheated separately.