Know what’s on your plate
Cheese souffle
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 204 kcal —
- Protein 9.5 g 19%
- Carbohydrate 5.8 g 2%
- Fat 16 g 20%
- Saturated fat 5.7 g 29%
- Fibre 0.1 g 0%
- Sugars 2.7 g —
- Sodium 318 mg 14%
- Cholesterol 129 mg 43%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 194 µg 22%
- Vitamin C 0.05 mg 0%
- Vitamin D 2 µg 10%
- Vitamin E 2 mg 14%
- Vitamin K 8 µg 7%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.3 mg 23%
- Niacin (B3) 0.32 mg 2%
- Pantothenic acid (B5) 0.97 mg 19%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 26.6 µg 7%
- Vitamin B12 0.6 µg 25%
Minerals
- Calcium 184 mg 14%
- Iron 0.74 mg 4%
- Magnesium 13.4 mg 3%
- Phosphorus 167 mg 13%
- Potassium 119 mg 3%
- Zinc 1.1 mg 10%
- Copper 0.03 mg 3%
- Manganese 0.04 mg 2%
- Selenium 15.8 µg 29%
- Iodine 14.8 µg 10%
Similar foods
- Mixed fruit souffle180 kcal / 100 g
- Vegetable soufflé118 kcal / 100 g
- Chicken or turkey soufflé171 kcal / 100 g
- Spinach souffle172 kcal / 100 g
- Cake souffle242 kcal / 100 g
- Soufflebaked, w/o filling170 kcal / 100 g
- Cherry soufflé152 kcal / 100 g
- Plain soufflehomemade177 kcal / 100 g
- Smoked trout souffle288 kcal / 100 g
- Savoury souffleall flavours207 kcal / 100 g
Questions about Cheese souffle
How do you stop a cheese soufflé from collapsing?
Whisk the egg whites to stiff, glossy peaks, then fold them into the cheese mixture gently in two additions so you keep the air. Bake in a preheated oven and avoid opening the door; a soufflé will sink a little as it cools, so serve it straight away.
What temperature and how long do you bake a cheese soufflé?
For a large soufflé, bake at 190°C for about 25–30 minutes; individual ramekins usually take 12–18 minutes. It is ready when well risen, golden on top and just set in the centre.
Which cheese is best for a cheese soufflé?
A well-flavoured cheese that melts smoothly works best: mature Cheddar, Gruyère or Comté are classic choices. Finely grate it so it melts evenly into the sauce, and season the mixture before folding in the egg whites.
Can you make cheese soufflé ahead of time?
You can make the cheese base ahead and chill it, but whisk and fold in the egg whites just before baking. Once baked, it loses height quickly, so it is not a good dish to cook in advance and reheat.
What do you serve with cheese soufflé?
Serve it with a crisp green salad dressed with a sharp vinaigrette to balance the rich, cheesy centre. It also works as a light main course with steamed vegetables or roasted tomatoes.
Is cheese soufflé the same as a plain soufflé?
No: cheese soufflé is savoury and contains grated cheese, while plain soufflé usually means a lightly sweetened base without a defining flavour such as cheese. A cheese soufflé has 9.5 g of protein per 100 g, compared with 7.7 g in plain soufflé.
Can you freeze cheese soufflé?
A baked cheese soufflé does not freeze well: it loses its airy texture when thawed and reheated. For the best rise, bake it fresh; you can prepare the base in advance and keep it covered in the fridge.
How many calories are in a portion of cheese soufflé?
Portion size depends on whether you serve it as a starter or a main course. Cheese soufflé provides 204 kcal per 100 g.
Source: Canadian Nutrient File 2 · per 100 g · carbohydrate per EU label, fibre excluded
