Classic Cheese Soufflé Recipe: Light, Fluffy, and Golden

This cheese soufflé is simple to prepare and incredibly satisfying. Follow these clear steps and tips to achieve a light, fluffy soufflé every time.

The BEST Cheese Soufflé

It’s soufflé time, cheese lovers. This recipe walks you through every step so you can serve a reliably fluffy, flavorful soufflé.

Cheese Soufflé Ingredients

• Unsalted butter
• Grated Parmesan cheese
• All-purpose flour
• Heavy cream
• Kosher salt
• Paprika
• Dry mustard
• Ground nutmeg
• Gruyère cheese
• Sherry vinegar
• Dijon mustard
• Egg yolks
• Egg whites
• Cream of tartar

How to Make a Cheese Soufflé

Prepare the casserole dish

Preheat the oven to 375°F. Spread 1 tablespoon softened butter over the bottom and sides of a 1.5-quart round casserole dish. Sprinkle 3 tablespoons grated Parmesan into the dish and turn it so the cheese coats the bottom and sides.

Make the roux

Melt the remaining 2 tablespoons butter in a pan over medium-high heat. Add 2 tablespoons flour and cook for about 1 minute until it forms a golden paste. Whisk in 1¼ cups heavy cream vigorously until the mixture thickens, then lower the heat and cook 2 more minutes.

Combine base ingredients

Transfer the thickened cream to a large bowl and whisk in the dry seasonings: 2 teaspoons kosher salt, 1 teaspoon paprika, ½ teaspoon dry mustard, and ¼ teaspoon ground nutmeg. Stir in about 8 ounces shredded Gruyère, 1 teaspoon sherry vinegar, 1 tablespoon Dijon mustard, and the remaining grated Parmesan. Mix until smooth.

Add egg yolks

Beat in 4 large egg yolks until well combined. Set this cheese mixture aside.

Whip the egg whites

In a clean large bowl, combine 5 large egg whites and ½ teaspoon cream of tartar. Using a hand mixer, whip to soft peaks—be careful not to over-whip, as over-beaten whites won’t fold in properly.

Fold and fill

Gently fold the whipped egg whites into the cheese base in batches, keeping as much air as possible. Transfer the batter into the prepared, buttered ramekin or casserole dish, smoothing the top if needed.

Bake and serve

Bake for about 30 minutes. The finished soufflé should rise about 1–2 inches above the rim. It will settle slightly as it cools—serve soon after baking for best texture.

Top Tips for a Perfect Cheese Soufflé

• Use Gruyère for a classic flavor. Emmental is a suitable substitute if needed.
• Stop at soft peaks. Over-whipping egg whites makes folding difficult and reduces rise.
• You may check during baking. Opening the oven once or twice won’t ruin the soufflé—just avoid frequent door swings.
• Adjust baking time to preference. Thirty minutes yields a tender, slightly jiggly center; add 10–15 minutes for a firmer middle.

FAQs

What to Serve with a Cheese Soufflé

Round out the meal with complementary dishes such as pancakes, potato pancakes, skillet potatoes, or a fresh salad. Light sides keep the soufflé the star of the plate.

Storage

Cheese soufflé is best eaten immediately. If you have leftovers, let them cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Reheating: Cover and warm in a 350°F oven for 5–10 minutes, or until heated through (about 165°F internal).

4.67 from 3 votes

Cheese Soufflé Recipe

This cheese soufflé is easy to make and oh so delicious. With clear steps, you’ll have a perfectly fluffy soufflé every time.

By: Emily Richter

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 6

Ingredients

• 3 tbsp unsalted butter, softened, divided
• 2 oz grated Parmesan, divided (~5 tbsp)
• 2 tbsp all-purpose flour
• 1.25 cups heavy cream
• 2 tsp kosher salt
• 1 tsp paprika
• ½ tsp dry mustard
• ¼ tsp ground nutmeg
• 8 oz Gruyère, shredded (~2 cups)
• 1 tsp sherry vinegar
• 1 tbsp Dijon mustard
• 4 large egg yolks
• 5 large egg whites
• ½ tsp cream of tartar

Instructions

1. Preheat the oven to 375°F.
2. Butter a 1.5-quart round casserole dish with 1 tablespoon softened butter. Sprinkle 3 tablespoons grated Parmesan into the dish and coat the bottom and sides.
3. Melt 2 tablespoons butter in a pan over medium-high heat, add 2 tablespoons flour and cook for about 1 minute until golden.
4. Whisk in 1¼ cups heavy cream until thickened and cook 2 more minutes on low heat.
5. Transfer the cream to a bowl and add the salt, paprika, dry mustard, and nutmeg. Stir in the Gruyère, sherry vinegar, Dijon, and remaining Parmesan.
6. Mix in the 4 egg yolks until combined and set aside.
7. In a clean bowl, whip 5 egg whites with ½ teaspoon cream of tartar to soft peaks.
8. Gently fold the egg whites into the cheese mixture, keeping as much air as possible. Pour into the prepared dish.
9. Bake for 30 minutes, until the soufflé rises about 1–2 inches above the rim. Serve promptly.

Watch It

Video demonstration available.

Nutrition

Calories: 479 kcal, Carbohydrates: 6 g, Protein: 21 g, Fat: 42 g, Fiber: 0.2 g, Sugar: 2 g

Nutrition info is an estimate.