Cinnamon Cream Cheese Soufflé Recipes

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

CINNAMON CREAM CHEESE SOUFFLE

Steps:

• Spray a 9x13 inch pan with non-stick spray.
• Sprinkle layer of cinnamon roll cubes into pan, follwed by layer of cream cheese cubes.
• Add another layer of each until all the cream cheese has been used.
• Blend eggs, margarine, milk, and syrup until smooth and pour over top.
• Cover with plastic wrap and refrigerate at least 4 hours.
• Remove plastic and bake at 350 for 1 hour or until knife comes out clean.
• While cooling for 10 minutes, make the apple cider syrup.
• For syrup, combine ingredients in sauce pan and cook over medium heat, stirring until it thickens.
• Pour overtop the souffle and serve warm.

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

CHEESE SOUFFLé

Steps:

• Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
• Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
• Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
• In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
• Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
• Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.

CINNAMON AND CREAM CHEESE ICEBOX CAKE

Steps:

• In a medium bowl, add 2 cups cream and 6 tablespoons sugar and whisk, using a hand mixer, until soft peaks form, 3 to 4 minutes. Slowly add the cream cheese and beat until fully incorporated.
• Spread 1 1/2 cups cream cheese mixture on the bottom of a springform pan and arrange a layer of graham crackers on top. Spread another 1 1/2 cups cream cheese mixture and one more layer of graham crackers. Spread the remaining cream cheese mixture on top, making sure you have a smooth top. Cover the pan with plastic wrap, making sure it touches the top layer, and freeze until firm, about 2 hours.
• Remove from the freezer and place in the refrigerator for about 6 hours to defrost but still remain firm.
• Place the remaining graham crackers in a food processor and grind until you have fine crumbs. Using your hand mixer, whip the remaining 1 cup cream until stiff peaks form and add the cinnamon and the remaining 3 tablespoons sugar.
• Remove the plastic wrap and the side of the pan and frost the cake all over with the cinnamon cream. Sprinkle the whole top of the cake with graham cracker crumbs. Serve cold.
• What Really Makes This Recipe Sing: This is a wonderful cake to serve while entertaining in the summer. Your guests will be amazed at this. And to think, you didn't even have to turn your oven on.
• BYOC: Melt your favorite farmer's market berry preserve and serve as a sauce. If you can't fine chocolate graham crackers, try using chocolate wafers.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

CINNAMON CREAM CHEESE SOUFFLE

Steps:

• Thoroughly spray a 12-cup bundt pan or 9x13-inch glass pan. Sprinkle a layer of cinnamon roll cubes into the pan followed by a layer of cream cheese cubes. Add another layer of cinnamon roll cubes followed by the rest of the cream cheese. Blend eggs, butter, half & half, syrup and salt until smooth. Pour mixture over cream cheese and cinnamon cubes. Cover with plastic wrap and refrigerate overnight (or at least 4 hours). Remove wrap. Bake in a preheated 350°F oven 60 minutes or until knife inserted in middle comes out clean. Do not under bake. If made in a bundt pan, invert immediately onto a serving platter. It is natural for the souffle to settle. Let cool 8-10 minutes before serving. Slice and serve with Apple Cider Syrup. Apple Cider Syrup: 1 cup sugar, 2 tablespoons cornstarch, 1/8 teaspoon, salt, 1 teaspoon cinnamon, 2 cups apple cider, 2 tablespoons lemon juice. Mix dry ingredients together in a sauce pan. Add cider and lemon juice. Cook over medium heat, stirring until thickened. Serve warm.

CINNAMON CREAM CHEESE SOUFFLé

Steps:

• Thoroughly spray a 12-cup bundt pan or 9 x 13-inch glass pan. Sprinkle a layer of cinnamon roll cubes into the pan followed by a layer of cream cheese cubes. Add another layer of cinnamon roll cubes followed by the rest of the cream cheese. Blend eggs, butter, half & half, syrup and salt until smooth. Pour mixture over cream cheese and cinnamon cubes. Cover with plastic wrap and refrigerate overnight (or at least 4 hours). Remove wrap. Bake in a preheated 350°F oven for 60 minutes or until knife inserted in middle comes out clean. Do not underbake. If made in a bundt pan, invert immediately onto a serving platter. It is natural for the soufflé to settle. Let cool 8-10 minutes before serving. Slice and serve with Apple Cider Syrup.APPLE CIDER SYRUP:Mix dry ingredients together in a sauce pan. Add cider and lemon juice. Cook over medium heat, stirring until thickened. Serve warm.

FRENCH TOAST SOUFFLE

Steps:

• Place bread cubes in a lightly greased 9x13 inch baking pan.
• In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
• The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

CINNAMON CREAM CHEESE SOUFFLE

Steps:

• Thoroughly spray a 12-cup bundt pan or 9x13-inch glass pan with non-stick cooking spray. Sprinkle a layer of cinnamon roll cubes into the pan followed by a layer of cream cheese cubes. Add another layer of cinnamon roll cubes followed by the rest of the cream cheese.
• Blend eggs, butter, half & half, syrup and salt until smooth. Pour mixture over cream cheese and cinnamon cubes. Cover with plastic wrap and refrigerate overnight (or at least 4 hours).
• Remove wrap. Bake in a preheated 350°F oven for 60 minutes or until knife inserted in middle comes out clean. Do not underbake. If made in a bundt pan, invert immediately onto a serving platter. It is natural for the souffle to settle. Let cool 8-10 minutes before serving. Slice and serve with Apple Cider Syrup.