Delia Smith Cheese Souffle Recipe

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This classic cheese soufflé is Delia-style comfort at its most impressive: crisp and golden on top, feather-light in the middle, and deeply savoury from a generous hit of mature cheddar. It tastes rich but never heavy, with that unmistakable “just baked” warmth that makes everyone hover near the oven. The technique is straightforward once you know the key moments, so I’d call it a confident beginner to intermediate bake. Set aside about 50 minutes total, and plan to serve it straight away while it’s proudly risen.

Ingredients

To prepare the soufflé dish

15g unsalted butter, softened (for greasing)
2 tbsp finely grated Parmesan (for coating)

For the cheese soufflé base

40g unsalted butter
40g plain flour
300ml whole milk, warmed
1 tsp Dijon mustard
1/4 tsp cayenne pepper (optional)
1/2 tsp fine salt, plus more to taste
1/4 tsp freshly ground black pepper

For the cheese and eggs

100g mature cheddar, grated (plus 1 tbsp extra for the top)
4 large eggs, separated
1/4 tsp cream of tartar or a squeeze of lemon juice (optional, helps stabilise whites)

How to Make Delia Smith Cheese Souffle Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Put a baking tray on the middle shelf while the oven heats so the soufflé gets an immediate boost of heat.
Prepare the dish: Generously butter a 1.5L soufflé dish, brushing upwards (this helps encourage lift). Tip in the Parmesan and rotate the dish to coat the base and sides, then shake out the excess.
Make the roux: Melt 40g butter in a medium saucepan over medium heat. Add the flour and stir constantly for 1 minute until you have a smooth paste and it smells lightly biscuity, not browned.
Whisk in the milk: Pour in the warm milk a splash at a time, whisking well between additions. Once all the milk is in, keep whisking until the sauce thickens to a very thick, glossy béchamel. This should only take a few minutes.
Season and melt in the cheese: Take the pan off the heat. Stir in the mustard, cayenne (if using), salt and pepper. Add the grated cheddar and stir until fully melted and smooth.
Add the yolks: Beat the egg yolks in one at a time. The mixture should be thick but spoonable. If it feels very stiff, don’t worry, it will loosen once the whites go in.
Whip the egg whites: In a clean, grease-free bowl, whisk the egg whites (with cream of tartar or lemon juice if using) to stiff, glossy peaks. They should stand up proudly without looking dry or clumpy.
Fold gently: Stir one big spoonful of egg whites into the cheese base to loosen it. Then add the remaining whites and fold with a large spoon or spatula, turning the bowl as you go, until there are no large streaks of white left.
Fill and finish: Spoon the mixture into the prepared dish and level the top. Run your thumb around the inside rim of the dish to create a small channel (this encourages an even rise). Sprinkle with the extra tablespoon of cheddar.
Bake: Place the dish on the hot tray and bake for 25 to 30 minutes until well risen, deeply golden, and gently set. Do not open the oven door during baking.
Serve straight away: Let it stand for 1 minute, then bring it straight to the table. Soufflé waits for nobody, and that is part of the charm.

Tips for the Best Cheese Soufflé

Why did my soufflé collapse?

A little settling is normal the moment it hits cooler air, but a dramatic collapse usually points to underbaking or the oven door being opened. Bake until the top is well coloured and the centre looks set, not wet. Keep the door shut until the timer is nearly up.

How do I stop it sticking to the dish?

Butter thoroughly and coat the sides with Parmesan, making sure you reach right up to the rim. The cheese acts like a barrier and helps the soufflé climb.

How do I know my egg whites are whisked correctly?

They should be stiff and glossy. If they look grainy or dry, they’re overwhisked and harder to fold, which can knock out the air you need for lift.

Can I make any of it ahead?

Yes. You can make the cheese base up to 2 hours ahead. Keep it covered, then rewarm very gently until just loosened before folding in freshly whisked egg whites and baking.

Serving Suggestions

A crisp green salad with a sharp vinaigrette
Steamed asparagus or tenderstem broccoli
Roasted cherry tomatoes
A bowl of tomato soup for a cosy lunch pairing

Storage

Room temperature

Soufflé is at its best straight from the oven. If you must hold it briefly, keep it in a warm spot for up to 30 minutes, but expect it to sink a little.

Refrigerator

Cool leftovers, cover, and refrigerate for up to 2 days. Reheat in a 180°C fan oven for 10 to 15 minutes until hot. It will not re-rise, but it will still taste lovely.

Freezing

I don’t recommend freezing a baked soufflé because the texture turns wet and spongy. If you want to prep ahead, make the cheese base and freeze it for up to 1 month, then thaw overnight in the fridge, rewarm gently, and proceed with the egg whites and baking.

How to Make Delia Smith Cheese Souffle Recipe

Nutrition

Calories: 320 kcal
Carbohydrates: 11 g
Protein: 18 g
Fat: 23 g
Saturated fat: 13 g
Sodium: 620 mg

Disclaimer: Nutrition values are estimates and will vary depending on the ingredients you use.

FAQs

What size soufflé dish should I use?

A 1.5 litre (about 6-cup) soufflé dish is ideal for this recipe. If your dish is smaller, you may have a little mixture left over; if it is larger, the soufflé will be slightly shorter and may bake a few minutes faster.

Can I use a different cheese instead of mature cheddar?

Yes. Gruyère, Comté, or a mix of cheddar and Parmesan all work beautifully. Choose a cheese with good flavour, and avoid very moist cheeses as they can make the base heavy.

Why is my cheese sauce lumpy?

Lumps usually happen when cold milk hits a hot roux too quickly. Warm the milk first and whisk it in gradually. If you do get lumps, whisk vigorously or strain the sauce before adding the cheese and yolks.

Can I make individual cheese soufflés?

Yes. Divide the mixture between well-buttered, Parmesan-coated ramekins and bake at the same temperature. Start checking at around 14 to 18 minutes, depending on ramekin size.

How do I stop the soufflé from cracking on top?

A little cracking is normal and often looks appetising. To minimise it, avoid overfilling the dish, level the top gently, and make sure the oven is properly preheated so the rise is steady rather than sudden.