FLUFFY CHEESE SOUFFLÉ CUPS (Bakery Style)

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FLUFFY CHEESE SOUFFLÉ CUPS (Bakery Style)

INTRODUCTION
These cloud-soft cheese soufflés rise tall in the oven, then settle into creamy, melt-in-your-mouth perfection. They taste like a mix between cheesecake and sponge cake. Perfect for dessert, tea time, or special guests.

INGREDIENTS

For the batter
200 g cream cheese (softened)
3 large eggs (separated)
1/2 cup sugar
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
Pinch of salt
1 teaspoon lemon juice (optional)

For topping
Powdered sugar (for dusting)

INSTRUCTIONS

  1. Preheat oven to 160°C (320°F).
    Prepare a muffin pan or ramekins and lightly grease them.
  2. In a saucepan over low heat, add cream cheese, milk, and butter.
    Stir gently until smooth and creamy.
    Remove from heat and let cool slightly.
  3. Add egg yolks one at a time into the cheese mixture.
    Mix well after each addition.
    Add vanilla extract and lemon juice.
  4. Sift together flour, cornstarch, baking powder, and salt.
    Add dry ingredients into the batter and mix until smooth.
  5. In a separate bowl, beat egg whites until foamy.
    Gradually add sugar and beat until soft peaks form.
  6. Gently fold the egg whites into the cheese batter in 3 parts.
    Use a spatula and fold slowly to keep air inside.
  7. Pour batter into prepared cups about 3/4 full.
  8. Place muffin pan in a larger baking tray filled halfway with hot water (water bath).
  9. Bake for 25–30 minutes until puffed and golden on top.
  10. Turn off oven and leave door slightly open for 10 minutes before removing.
  11. Let cool slightly and dust with powdered sugar.

METHOD
This recipe uses the soufflé method with whipped egg whites to create volume and light texture. The water bath keeps them moist and prevents cracking.

HISTORY
Soufflés originated in France as airy baked desserts. Cheese soufflé variations later became popular worldwide, especially in Japanese bakeries where they are baked as mini cheesecake-soufflés.

BENEFITS
High in protein from eggs
Rich calcium from cheese
Light texture without heavy oil
Great portion control in cups

FORMATION
Soft outside
Creamy center
Light sponge texture
Golden top
Delicate sweetness

NUTRITION (approx per piece)
Calories 160
Protein 6 g
Fat 8 g
Carbs 14 g

CONCLUSION
These fluffy cheese soufflé cups are elegant, simple, and unforgettable. One bite feels like eating a sweet cloud. Perfect warm or chilled.

CONCLUSION WITH LOVERS
Serve with tea or coffee, dust with sugar, and share with someone you love — because desserts this soft deserve soft moments too

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