Lemon Cheese Souffle with Lemon Ginger Sauce
Delight your taste buds with this elegant Lemon Cheese Soufflé with Lemon Ginger Sauce—a show-stopping dessert that marries bright citrus flavors with a hint of warming spice. Featuring a velvety cream cheese base, aromatic lemon zest, and perfectly whipped egg whites, these soufflés rise to golden-brown perfection in individual ramekins. The pièce de résistance is a luxurious lemon ginger sauce, made by simmering freshly grated ginger with honey and zesty lemon juice, creating a tangy-sweet drizzle that perfectly complements the airy texture of the soufflé. Quick to prepare and light as a cloud, this dessert is perfect for dinner parties or any occasion that calls for a touch of sophistication. Serve them fresh from the oven for an unforgettable combination of flavors and textures.
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Recipe Information
Ingredients
- 1 tbsp butter (for greasing)
- 2 tbsp granulated sugar (for dusting)
- 8 oz cream cheese, softened
- 0.5 cup granulated sugar
- 4 pcs large eggs, separated
- 2 tsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tbsp all-purpose flour
- 0.5 cup whole milk
- 0.25 tsp cream of tartar
- 1 tbsp powdered sugar (for dusting)
- 1 tbsp fresh ginger, grated
- 2 tbsp fresh lemon juice (for sauce)
- 2 tbsp honey
- 0.25 cup water
Instructions
Preheat your oven to 375°F (190°C) and place a baking tray inside.
Grease four 6-ounce ramekins with butter and dust with granulated sugar. Ensure the sugar coats the ramekins evenly, then tap out any excess.
In a medium mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth.
Add the egg yolks, one at a time, beating well after each addition. Then mix in the lemon zest, 3 tablespoons of fresh lemon juice, and flour to form a smooth batter.
Slowly stir in the milk until fully incorporated. Set the batter aside.
In a clean, dry bowl, beat the egg whites with cream of tartar using a stand mixer or hand mixer until stiff peaks form.
Gently fold the beaten egg whites into the lemon cheese batter in three additions, being careful not to deflate the mixture.
Divide the batter evenly among the prepared ramekins. Place the ramekins on the preheated baking tray in the oven.
Bake for 15-20 minutes or until the souffles have risen and the tops are golden brown. Avoid opening the oven door while they bake.
While the souffles are baking, prepare the lemon ginger sauce. Combine grated ginger, 2 tablespoons of lemon juice, honey, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, for 5 minutes. Strain the sauce to remove the ginger solids and set it aside to cool slightly.
Remove the souffles from the oven and dust lightly with powdered sugar. Serve immediately with the warm lemon ginger sauce drizzled over the top.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 184.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 515 mg | 40% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
