• Preheat the oven to 375°F (190°C). Grease two 6-ounce ramekins or one 12-ounce ramekin with softened butter, then coat the insides with granulated sugar, tapping out any excess. Place the ramekins on a baking sheet and set aside.
• In a medium mixing bowl, whisk the cream cheese, flour, cornstarch, egg yolks, vanilla extract, 1/4 cup sugar, lemon juice, and zest until well combined and smooth.
• Add egg whites and 1/4 cup sugar in a clean mixing bowl and beat until stiff peaks form.
• Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
• Divide the soufflé mixture evenly between the prepared ramekins, filling them almost to the top. Run your thumb around the inside edge of each ramekin to create a slight indentation, which will help the soufflés rise evenly.
• Bake the soufflés in the oven for 15-18 minutes or until puffed and golden brown on top.
• Once the soufflés are done baking, remove them from the oven and serve immediately. Dust with icing sugar over the tops of the soufflés and serve hot.

Note

• Soufflés are best served immediately as they deflate quickly. Ensure all ingredients are at room temperature for optimal results.