FROMAGE AU SOUFFLE Cheese Soufflé

April 16, 2008 Swiss style cheese soufflé. By adding meringue to cheese batter, you will have a light, airy soufflé. For an even lighter texture, you can substitute flour with cornstarch.

●Preparation Tip ●Cookie Dough Photo #1 Place cookies in a thick plastic bag and crush them into small pieces with your hands. Place the cookies in bowl. Add butter, mix and press the dough together. (Photo #1) ●Cheese Batter Photo #1 Photo #2 Photo #3 Photo #4 Mix together cream cheese, sour cream, whipping cream and half of the sugar (40g). (Photo #1) Combine egg whites and the rest of the sugar (40g) in another bowl. Beat until almost stiff. (Photo #2) Stir in beaten egg yolks to the cheese mixture (#1), a little at a time, and blend well. (Photo #3) Mix in flour, then add the meringue (#2) and blend well. (Photo #4) ●Finish Photo #1 Photo #2 Photo #3 Place the cookie dough on the bottom of a round pan. Press the dough to 5mm thick with your hands. (Photo #1) Fill the pan with the cheese batter to 3/5 to 7/10 full. (Photo #2) Place the pan on a baking tray and pour hot water into the tray. (If you are using a pan with a removable bottom, cover the bottom with foil to keep the water from getting in.) Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes. If the surface browns but the center is not done, cover with foil and continue baking. Add hot water when it has evaporated while baking. (Photo #3) Servings per Recipe Calories per Serving Ready In 12  two 15cm round cake pans  0kcal 120 minutes Cookie Dough butter cookies 100g  butter 40g  【Preparation】 - Allow butter to soften at room temperature. Cheese Batter cream cheese 200g  sour cream 100g  whipping cream 100g  sugar 80g  egg white 90g  egg yolk 60g  cake flour 20g  【Preparation】 - Allow cream cheese to soften at room temperature. - Sift flour.