Description
Doesn’t it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call ‘cheesecake souffle,’ and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Ingredients
- 2 tablespoons melted butter
- 2 tablespoons white sugar, or as needed
- 2 large eggs
- 1 tablespoon white sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 ounces cream cheese, softened
- ⅓ cup shredded Cheddar cheese
- 1 pinch salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
- Separate eggs between 2 bowls. Add sugar
- flour
- 1/4 teaspoon salt
- vanilla extract
- lemon zest
- cream cheese
- and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
- Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
- Fill ramekins up to the lip with the batter.
- Bake in the preheated oven until puffed and browned
- about 12 minutes. Serve immediately.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 2