Mini Cheese Soufflés are delicate, airy treats that melt in your mouth. They combine the richness of cream cheese and the softness of whipped egg whites to create a heavenly texture that’s both light and creamy. Perfect for breakfast, brunch, or dessert, these soufflés are simple to make yet elegant enough to impress anyone. To prepare them, preheat your oven to 170°C and lightly grease muffin tins or small ramekins with butter, lining them with cupcake liners if desired. In a large bowl, beat 200 grams of softened cream cheese until smooth. Add 4 egg yolks, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, 1/4 cup of milk, 1 tablespoon of lemon juice, and 2 tablespoons of cornstarch. Mix until the batter is smooth and creamy. In another bowl, beat the 4 egg whites until foamy, then gradually add 2 tablespoons of sugar and continue whisking until stiff peaks form. Gently fold the whipped egg whites into the cream cheese mixture in three additions, using a spatula to maintain the airy texture. Spoon the mixture into the molds, filling each about three-quarters full, and tap the tray lightly to remove any air bubbles. Place the molds on a baking tray and fill the tray halfway with hot water to create a gentle water bath. Bake the soufflés for about 25 to 30 minutes until they are puffed and lightly golden on top. Once baked, open the oven door slightly and let them rest inside for 10 minutes to prevent collapsing. Remove them carefully, let them cool slightly, and dust with powdered sugar before serving. These soufflés are soft, creamy, and perfectly sweet, offering a melt-in-your-mouth experience that feels both luxurious and comforting.
