In what has become an annual tradition, the 2014-15 Board Members and Past Presidents welcomed new members to a reception at President Julie Chernoff’s Evanston home. Delicious appetizers, tasty wines and great conversation were the order of the day, all capped off by Mary McMahon’s homemade pie.

Here’s a super-easy recipe for Julie’s “Cheater’s Cheese Soufflé,” best served with whole-grain crackers and crudités.

Cheater’s Cheese Soufflé

Ingredients
Three 8 ounce packages cream cheese
1 pound grated Gruyère/Emanthaler cheese
4 eggs plus 2 egg whites
Salt & pepper

Method
1. In bowl of food processor, combine cream cheese, grated Gruyère/Emanthaler cheese, eggs and egg whites, salt and pepper.

2. Pulse to combine, then purée for 4 minutes until fully incorporated and fluffy, scraping down sides as needed.

3. Pour into buttered soufflé dish and refrigerate one hour.

4. Place in a cold oven and heat to 350°F. Bake for one hour until deep brown crust forms and soufflé is set. Serve immediately.