Easy Cheese Souffl�s � Sorry, B�chamel

It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happened with this cheese souffl� experiment. I was actually working on something I was going to call �cheesecake souffl�,� and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Not only did this make the operation much faster, and easier, the cheese flavor seemed to be �cleaner,� and more pronounced. Ultimately, I decided not to call this a �cheesecake souffl�, since hot cheesecake just seems wrong, but also because the technique works just as well for a savory version.

You�ll want to skip the sugar, vanilla, and maybe the lemon zest, but everything else should work the same. The cream cheese works really nicely as a neutral base to incorporate the rest of the ingredients, and literally any type of grating cheese will work for the second type. I love a nice sharp, aged cheddar, but Gruyere, Gouda, and Comt� would all be wonderful in this.

As I mentioned in the video, despite being a very easy recipe, you will probably have to practice a few times to lock in the perfect cooking time. Variables like the oven type, ramekin size, and batter temperature will all effect the time. Plus, you have to decide how �French� you want yours. Regardless, I really do hope you give these a try soon. Enjoy!

Ingredients for 2 Souffl�s:

2 large egg yolks

2 ounces cream cheese (about a rounded 1/4 cup)

1 tablespoon white sugar

1 tablespoon all purpose flour

1/2 teaspoon vanilla extract

1 teaspoon lemon zest

1 ounce shredded cheddar cheese (about 1/3 cup unpacked)

1/4 teaspoon salt

2 large egg whites, beaten with a pinch of salt to soft peaks

butter and sugar for 2 (5.5 ounce) ramekins

- Mine baked at 400 F. for 12 minutes, but your times will vary!

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