Thursday, June 13, 2013

CHEESE SOUFFLE

EASY CHEESE SOUFFLE

This recipe came to me from one of my guests. She was here visiting for a family reunion and asked if she could use my kitchen to bake something for the reunion.  While it was cooking the aroma wafted through the whole house and soon the other guests and myself were asking for the recipe.
It is so easy and such a showpiece...and good too!

1 1/2 pound Gruyere cheese, grated
12 ounces cream cheese, softened
6 eggs, at room temperature
1/2 cup heavy cream
1/4 cup white wine

Mix all ingredients in a food processor. Pour into a large casserole dish - with some room for expansion as this will rise.
Bake 1 hour at 350 degree preheated oven. If it is not set in the middle then give it a little more time.
Serve warm with french bread, crackers or blue corn chips.