 Fluffy Cheese Soufflé (Oven-Baked)
Ingredients
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4 large eggs, separated
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200 g (7 oz) cream cheese, softened
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40 g (3 tbsp) butter
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100 ml (â…“ cup + 1 tbsp) milk
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80 g (â…“ cup + 1 tbsp) sugar, divided
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40 g (â…“ cup) cake flour (or all-purpose, sifted)
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1 tsp vanilla (optional)
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ÂĽ tsp salt
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ÂĽ tsp cream of tartar or lemon juice
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Instructions
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Prep
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Preheat oven to 160°C / 320°F
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Line a glass or metal baking dish with parchment.
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Place a larger pan of hot water in the oven (water bath).
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Cheese base
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Melt cream cheese, butter, and milk over low heat.
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Stir until smooth. Let cool slightly.
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Add egg yolks, vanilla, and salt. Mix well.
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Sift in flour and whisk until silky.
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Meringue
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Beat egg whites with cream of tartar.
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Gradually add sugar.
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Beat to soft peaks (not stiff!).
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Fold
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Fold â…“ of meringue into cheese batter to loosen it.
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Gently fold in the rest—slow, airy motions.
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Bake
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Pour into dish.
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Bake in water bath for 50–60 minutes.
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Turn off oven, crack door, rest 10–15 minutes.
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Serve
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Best warm or slightly chilled.
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Expect jiggle. Celebrate jiggle.Â
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 Q & A
Q: Why did mine collapse after baking?
A: Totally normal. Soufflés rise from air + steam. Sudden temperature changes = collapse. Still delicious!
Q: Why is the top cracked or very brown?
A: Oven too hot or rack too high. Next time:
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Lower temp by 10–15°C
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Cover loosely with foil halfway through
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Q: Can I use all-purpose flour instead of cake flour?
A: Yes! Just sift it well to keep things light.
Q: Why is the bottom wet or dense?
A:
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Underbaked center
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Too much water in the bath
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Batter overmixed (lost air)
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Q: Can I make it sweeter or more cheesy?
A:
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Sweeter → add 1–2 tbsp sugar
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Cheesier → swap ¼ cream cheese for mascarpone
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Q: How do I know it’s done?
A:
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Top is golden
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Center jiggles like custard, not liquid
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