Classic Cheese Soufflé

Recipe by David Turner

With its voluminous height and soft, cloud-like interior, classic cheese soufflé will always impress. In our version, nutty Gruyère and salty Parmesan cheeses pair up with dry mustard powder, cayenne pepper, and nutmeg for full-bodied flavor. Serve this cheese soufflé with a simple side salad for lunch or dinner or serve it all on its own: It’s a simple showstopper that deserves a place in your kitchen.

15 mins
35 to 40 mins
55 mins
1 large (7 1/2") soufflé
Classic Cheese Soufflé  - select to zoom
Classic Cheese Soufflé  - select to zoom
Classic Cheese Soufflé  - select to zoom
Classic Cheese Soufflé  - select to zoom


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 375°F with the rack in the center. 

  2. To prepare the pan: Using a pastry brush, spread the 1 tablespoon softened butter on the bottom and up the sides of a 7 1/2" (1 1/2 quart) ramekin. Sprinkle the buttered ramekin with the 2 tablespoons Parmesan cheese and shake to fully coat the sides. Set the ramekin aside. 

  3. To make the soufflé batter: In a medium saucepan, melt the butter over medium heat. Add the flour, salt, pepper, mustard, and nutmeg; whisk to combine. Cook the mixture while stirring, for 1 to 2 minutes, or until small bubbles begin to appear on the surface. Slowly add the milk while continuing to whisk. Cook, while still whisking, for another 2 to 5 minutes or until the mixture thickens and begins to bubble. Once bubbling, cook for 1 more minute, whisking all the while. Remove the pan from the heat and whisk in the Gruyère, Parmesan, and herbs until the cheeses are melted and the mixture is well combined. Whisk in the egg yolks until fully combined (reserve the whites for the next step). Set the mixture aside to cool slightly; it will be thick.

  4. In the bowl of a stand mixer fitted with the whisk attachment or working in a large mixing bowl with an electric hand mixer, whip the egg whites and cream of tartar or lemon juice until stiff peaks form, 3 to 5 minutes.   

  5. Using a whisk, mix 1/3 of the beaten egg whites into the cheese mixture until no white streaks remain. Fold this mixture into the remaining beaten egg whites. A whisk, rather than a spatula, will incorporate the egg whites in fewer strokes.   

  6. Pour the soufflé batter into the prepared ramekin (it should not reach the top). With a clean thumb or towel, wipe away any butter, Parmesan cheese, or soufflé batter from the exposed edge of the ramekin to prevent burning. 

  7. Bake the cheese soufflé for 35 to 40 minutes, or until it has risen 2" above the rim of the ramekin. For best results, resist the urge to open the oven door while the soufflé bakes.

  8. Remove the cheese soufflé from the oven and serve immediately. (The soufflé will start to sink about 2 minutes after being removed from the oven, so don’t wait!) 

Tips from our Bakers

  • Want to make ahead? Once the cheese soufflé batter has been added to the prepared pan and the rim wiped cleaned (step 6), cover tightly with plastic or your favorite reusable wrap and refrigerate for up to 24 hours. Bake directly from the refrigerator (no resting at room temperature) in a preheated 375°F oven for 40 to 45 min or until it has risen 1 1/2" above the rim of the ramekin. (It'll rise slightly less than soufflé batter that's prepared and baked right away, but the flavor and texture will still be delightful.)