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Cheese Souffle Recipe

There is no big mystery to creating the perfect cheese souffle.

With a few simple steps you can take everyday ingredients and create an airy, light concoction that will be a real hit with family and friends.

This cheese soufflé recipe is a classic. It has just a hint of Worcestershire sauce to pick up the favor from just rich to rich and delightful.

Don’t worry about a soufflé that doesn’t rise. Just follow the simple step by step instructions and the tips below the recipe and you will have a light and airy soufflé in no time.

This light and airy cheese souffle makes a good diabetic recipe served with a side vegetable and a large salad.

Cheese Souffle

Cheese Souffle Recipe

There is no big mystery to creating the perfect light and airy cheese souffle. I show you how right here.

5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Main Course, Main or Side
Cuisine French
Servings 4 Servings
Calories 417 kcal


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 2 1/4 cups cheddar cheese, coarsely grated old or extra old
  • 5 eggs, separated
  • dash cayenne pepper


  • Preheat oven to 300ºF.
  • To make a cheese sauce:
    Melt butter over medium low heat. When melted add flour and mix well. Let this mixture cook for about 2 minutes, stirring constantly.
  • Add the milk slowly, whisking it in. Cook over medium low heat until it thickens. Add cayenne, Worcestershire, salt and cheese. Cook over low heat until cheese melts. Remove from heat and cool slightly.
  • Beat egg yolks well. Add to cheese mixture and blend thoroughly (make sure sauce has cooled a bit or eggs will cook).
  • Beat egg whites until stiff but not dry. Fold egg whites gently into cheese mixture. Pour into 2-quart soufflé dish or casserole with straight sides, running the tip of a spoon around the mixture one inch from the edge of the dish. This forms a box top lid on the soufflé.
  • Bake for 1 hour and 5 minutes.


Calories: 417kcalCarbohydrates: 9gProtein: 27gFat: 30gSaturated Fat: 17gTrans Fat: 1gCholesterol: 283mgSodium: 837mgPotassium: 254mgFiber: 1gSugar: 4gVitamin A: 1094IUVitamin C: 1mgCalcium: 603mgIron: 2mg
Tried this recipe?Let us know how it was!

A few very simple tips for a good soufflé:

  • Make sure you cook together the melted butter and flour for a couple of minutes before adding the milk. If you don’t the sauce will have a raw floury taste instead of a nice creamy taste.
  • Fold the egg whites into the cream sauce very gently and mix until barely mixed together. If it is not completely one color it is not a problem, just make sure it the egg whites are fairly well incorporated into the sauce.
  • It is best to try to make sure there is no big banging around the kitchen during the baking of a soufflé. Don’t keep opening the oven door to check it and when you do open the door, close it gently.

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Cheese Souffle

diabetic recipe

3 thoughts on “Cheese Souffle Recipe”

  1. 5 stars
    Very simple to make. I used Tapioca Flour instead of regular flour, because I live on a mostly paleo diet, and it turned out amazingly. I also substituted 3/4 cup of 1/2&1/2 and 1/4 water since I don’t buy regular milk, and Tillamook extra sharp cheddar was my cheese of choice, but I want to experiment with some Brie next round. Had to boost the oven to 350 deg. and bake another 5 minutes to get the nice caramel baked top, but the taste was sublime! Definitely a keeper recipe. I’ve made plenty of cheese souffles, and this one was one of the best in terms of flavor and texture. Thanks for sharing!


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