Cheese Soufflé Recipe

Flourless Cheese Soufflé by -exceptionally light, fluffy and melts in your mouth! Give it a try during the 8 days of Passover.

Cooking Time: Preparation time 10 mins, cooking time 25 mins

Serves: 6, easy


2 tbsps of softened butter

6 large eggs, separated

A pinch of Cayenne pepper 

1/2 tsp of freshly grated nutmeg 

Freshly ground black pepper (to taste)

4oz of softened cream cheese

1 1/2 cups of finely grated Gruyere or Swiss cheese

Salt (to taste)

Equipment Needed: 6 cup soufflé dish, large mixing bowl, wooden spoon, whisk, medium bowl, baking sheet

Preheat the oven to 425° F.

Coat a 6 cup souffle dish with the butter.

In a mixing bowl, combine the egg yolks, cayenne, nutmeg, salt, and pepper.

Beat with a wire whisk until light and fluffy.

Add the cream cheese and grated cheese and whisk until well combined and smooth.

In another bowl, beat the egg whites until somewhat stiff peaks form.

Fold the egg whites into the cheese mixture.

Spoon into the greased dish and place on a baking sheet.

Bake for 10 minutes.

Reduce the heat to 400° F and bake an additional 15 minutes.

Serve immediately.