Sunday, March 17

Coffee Cheesecake Souffles

At this time of year, on the cusp of spring but definitely still winter, souffles are the perfect dessert. Served hot from the oven, they are rich and decadent and definitely comfort food. But the light and airy texture sings of fresh spring breezes.

I developed this recipe for a contest, and although I didn't win, eating one of these souffles is prize enough for me. I hope you enjoy them, too.

Coffee Cheesecake Souffles

Makes 4 servings
  • butter and granulated sugar for ramekins 
  • 2 tablespoons of your favourite irish cream or coffee liqueur (or milk)  
  • 1 1/4 teaspoons instant coffee granules 
  • 250 grams (1 brick) cream cheese, softened to room temperature 
  • 2 large eggs, separated, room temperature 
  • 1/4 cup packed light brown sugar 
  • 1/2 tsp vanilla extract 
  • pinch of cream of tartar 
  • 2 tablespoons granulated sugar 
  • icing sugar and ground cinnamon for dusting 
  • chocolate sauce to finish (optional) 
Preheat oven to 400°F. Butter 4 six-ounce ramekins or oven-safe coffee cups. Coat the insides with sugar and tap out excess.

Place the liqueur or milk in a small bowl and heat in a microwave until steaming but not boiling (about 7 seconds, depending on your microwave). Stir in coffee granules to dissolve.

In a large bowl or stand mixer, beat cream cheese and light brown sugar until smooth. Beat in egg yolks, one at a time, vanilla extract, and the coffee/liqueur mixture. Beat until light and fluffy.

With an electric mixer and perfectly clean beaters, beat egg whites with cream of tartar until foamy. Slowly add 2 tablespoons granulated sugar and continue beating until the whites are glossy and hold firm peaks.

Fold the egg whites into the cream cheese mixture in two additions, keeping as much volume as possible. Divide the batter evenly between the ramekins or coffee cups.

Bake until puffed and nearly set. The top will be dry and a deep, toasty colour. Let rest on a wire rack for 2 minutes.

Dust the top of each souffle with icing sugar and ground cinnamon. Drizzle with a zigzag of chocolate sauce if desired.


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