Ryan has been an online writer for over a decade and loves to share and educate.
A Cream Cheese souffle is one of the most revered types of souffle out there. The creamy, fluffy, and cheesy texture can send many first-timers into an orbit. Throw in some citrus from a fresh lemon or liqueur and you have a dessert to remember until the day you die. It's especially great for those who are also into cheesecake due to the similarities.
A souffle is easy to make as long as you have the right tools and the patience to execute what is needed for this masterpiece of French cuisine. Just pay special attention to all of the tips outlined and let's begin.
Upward strokes for the butter
Souffle is pretty light but needs help when it comes to rising. That's why butter and sugar are smeared on the insides of the ramekins; these provide traction for the rise. As a tip when coating the insides of the ramekins with cold butter, it's best to use upward strokes for the sides. This provides more uniform tracks that will help to guide the souffle on its ascension.
Chilling the ramekins should take a while
After coating the insides of the ramekins with the butter, you should chill them in the refrigerator for at least an hour. Or if you want to ensure you get the best results, chill them overnight. That means you'll have to plan the souffle party a day in advance. But it'll be worth it.
The same should also apply to the filling for those ramekins. That is once the batter is finished mixing.
Stabilize the whites
When it comes to making a souffle rise, the star of the show is the egg whites. These are beaten until they turn stiff enough to stick to the bowl and form peaks when lifted off from the surface. In this state, the egg whites will retain some of the air incorporated.
However, for this to truly work, the egg whites must remain stable at all times. This is achieved by following three steps. Firstly, the bowl and beaters used must be perfectly clean and dry before use because any unnecessary contents could destabilize them during the beating.
Secondly, an actual stabilizing agent is required to ensure things go smoothly. There are a number of ingredients, most of which are acidic. Conveniently, this recipe includes lemon which not only provides the zest for the flavor but also the juice used to stabilize the whites.
And thirdly, the batter must be kept cold when combined with the beaten whites. Any heat or warmth could cause the whites to deflate. That and rigirous mixing. So instead, the two must be folded gently into each other during this phase.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 27 min
For the ramekins:
- 1/4 cup (60 g) unsalted butter, cold
- 1/4 cup (50 g) caster sugar
For the souffle:
- 1 pack (240 g) cream cheese, softened
- 1/4 cup (50 g) caster sugar
- 1 fresh lemon, juiced and zested
- 2 tablespoons flour
- 1 tablespoon limoncello, (lemon liqeuer)
- 3 large eggs, separated
- 1-2 tablespoons powdered sugar, for dusting (optional)
- Place 2 teaspoons of butter in each ramekin. Using a pastry brush, start by spreading the butter across the bottom of a ramekin, then use upward strokes to spread it up the sides. This will make it easier for the souffle to rise during baking.
- Pour 1/4 cup of caster sugar into one of the ramekins. Tilt the ramekin slightly and slowly twirl it to coat all of the butter, making sure not to spill any. Pour the remaining sugar into another ramekin and repeat until all of the ramekins or fully coated internally with the sugar or use a spoonful or more if needed. Chill the ramekins in a refrigerator for an hour or more.
- Before the ramekins have finished chilling, take this time to preheat the oven to 180 °C and place the rack in the middle of it at this point. Also, remove the cream cheese from the refrigerator to soften at room temperature. Zest and juice the lemon, collecting each in a small bowl.
- In a bowl, combine the cream cheese, sugar, zest, and flour using an electric beater or use a stand mixer fitted with a whisk attachment. Beat until all sugar and flour are dissolved and the mix is light and fluffy (at least 2-3 min). Beat in the limoncello.
- In a separate bowl, crack open the eggs and separate the yolks from the whites. Set the whites aside. Add an egg yolk to the batter to beat one at a time, making sure to incorporate each in between. Do not overbeat. Seal the bowl with cling and chill in the refrigerator until it turns cold (almost an hour).
- In a separate bowl, beat the egg whites with a teaspoon of the lemon juice until they turn glossy white and start to form stiff peaks (when lifted upward with a spoon, the stuff curls over). Do not overbeat the whites.
- Add a big spoonful of the beaten whites to the batter and whisk together until fully combined. Do not overmix. Add the remaining whites, but gently fold them together this time around until fully combined. Be careful to not fold too much and/or rough or it will deflate the whites.
- Using an ice cream scoop or piping bag, fill each ramekin up to the top with the finished batter. Then, using a flat knife or spatula, flatten the surfaces and run a thumb around the sides. Once they are fully filled, tap each ramekin on a cloth-covered surface gently to knock out any bubbles that might have formed at the bottom.
- Place the ramekins into the oven and bake for 12 minutes. The final product is finished when they rise 1/3 above the openings in short cylinders. Remove the ramekins to cool for 5 minutes. Dust with powdered sugar and serve.
© 2022 Ryan Fanus