Does anyone have a good recipe for cheese souffle? Mine collapses.?!

You use all the ingredients above, but the trick is in the cooking.

Ingredients

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1 tbsp flour
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1oz butter
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?pt milk, warmed
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2oz finely grated parmesan cheese
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4 large egg yolks
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5 large egg whites
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salt and freshly ground pepper
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cayenne pepper
cheese souffle
Preparation method

1.Prepare the basic mixture by stirring one generous tablespoon of flour into 1oz of butter melted in a heavy saucepan. Gradually add just under ?pt of warmed milk, stirring until your mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for close on 10 minutes. Now stir in 2oz of finely grated parmesan cheese (or if you prefer, 1oz each of parmesan and gruyère) and then the very thoroughly beaten yolks of 4 large eggs. Remove the mixture from the fire, and continue stirring for a few seconds. Now add a seasoning of salt (always to be added after the cheese) and quite a generous amount of freshly-ground pepper, plus if you like, a scrap of cayenne. This basic mixture can be made well in advance.
2.When the time comes to make the souffle, preheat the oven to 200C/400F/Gas6. Have the shelf placed fairly low in the oven, and a baking sheet on the shelf. Butter 1?pt souffle dish (the size is important).
3. Whisk the whites of the eggs, in a large scrupulously dry and clean bowl, until they stand in peaks on the whisk and look very creamy. Tip half the whites on top of the basic mixture. With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass. Add the remainder of the whites in the same way. All this should take only a few seconds and as you pour the whole mixture, without delay, into the dish, it should look very bubbly and spongy, but if the whites have been over-beaten or rammed into the main mixture with a heavy hand, it will already begin to look flat. With a palette knife, mark a deep circle an inch or so from the edge, so that the souffle will come out with a cottage-loaf look to the top. Put it instantly into the oven.
4. As to timing, it depends so much upon the size and type of both the oven and the dish that it is misleading to give precise details. I can only say, as a general guide, that in the oven of a representative domestic gas cooker, this souffle is perfectly cooked at 200C/400F/Gas 6 in 23 to 35 minutes.

Cheese Soufflé
Yields: 4 servings

1/4 cup flour
1 cup milk
3 tablespoons butter
1/4 pound cheese
1/2 teaspoon salt
Few grains cayenne
4 eggs, separated

Set oven for slow, 300 F. Heat milk but do not scald. Melt butter in top of double boiler, blend in flour, salt, cayenne. Add heated milk; stir over hot water until smooth & thickened. Slice cheese into sauce; stir until cheese melts. Remove from heat.

Beat egg yolks with a fork until well blended. Add a little of the cheese sauce; stir mixture into remaining cheese sauce.

Beat egg whites stiff but not dry; fold in cheese sauce gently but thoroughly. Turn into ungreased 1 1/2 quart casserole to within 1/4 inch of top (if any is left, bake separately in small, ungreased baking dish).

Make a shallow path, using a teaspoon about 1 inch in from edge of casserole. Bake 1 1/4 hours. Do not open oven while baking. Serve at once.

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Cheese Soufflé
Yields: 4 Servings

1 cup milk
3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
Few grains cayenne
1/4 pound process American cheese
4 eggs, separated

Set oven for slow, 300 F. Heat milk but do not scald. Melt butter in top of double boiler, blend in flour, salt, cayenne. Add heated milk; stir over hot water until smooth & thickened. Slice cheese into sauce; stir until cheese melts.

Remove from heat. Beat egg yolks with a fork until well blended. Add a little of the cheese sauce; stir mixture into remaining cheese sauce. Beat egg whites stiff but not dry; fold in cheese sauce gently but thoroughly.

Turn into ungreased 1 1/2 quart casserole to within 1/4 inch of top (if any is left, bake separately in small, ungreased baking dish). Make a shallow path, using a teaspoon about 1 inch in from edge of casserole. Bake 1 1/4 hours. Do not open oven while baking. Serve at once.

Try inflating it with an air-pump. Jokes aside, i ave never attempted to make souffle for the same reason...even the best cook can get it wrong sometimes. Well good luck on your subsequent attempt!