Easy Blender Cheese Souffle

Ingredients
1 tablespoon butter
6 eggs
½ cup heavy cream (or ½ and ½)
1/4 cup grated Parmesan cheese 
1/2 teaspoon prepared mustard
½ teaspoon salt
¼ teaspoon pepper
½ lb. sharp cheddar cheese (see substitutes note below)
​11 ounces cream cheese (or reduced calorie Neufchatel)

Preparation

1. Preheat oven to 375 degrees.
2. Butter a 5-cup soufflé dish or casserole or 5-6 individual baking dishes.
3. Place eggs, cream, Parmesan, mustard, salt and pepper in container of electric blender. Whirl until smooth.
4. Cut Cheddar cheese into pieces and add piece by piece, to mixture in container while motor is running.
5. Cut cream cheese into cubes and add to container while motor is running.
6. Pour mixture into soufflé dish.
7. Bake in a moderate oven (375 degrees) for 45 minutes for a soft, liquidy center. 50 minutes for a firm soufflé.
8. Bake individual soufflés for 15 to 20 minutes.
9. Serve immediately

MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time.

SUBSTITUTES: For the 1/2 pound of cheddar cheese you can substitute almost any semi-moist ingredient:  another cheese, cubed ham, combination of cheese and ham, froxen spinach thawed and squeezed dry, cooked carrots, chopped up chocolate, chopped up pears.  For some you might want to eliminate the mustard, salt and pepper.  This is a very forgiving recipe.  The worst result with substitutes is it won't rise as high.  But it will still taste absolutely yummy.