Servings: 2

butter butter
grated Parmigiana Regiana grated Parmigiana Regiana
8 oz whipped cream cheese [spreadable cream cheese works too] [228 g] 8 oz whipped cream cheese [spreadable cream cheese works too] [228 g]
1 egg 1 egg
a bit of freshly chopped chives, 1 to 2 tablespoons a bit of freshly chopped chives, 1 to 2 tablespoons
freshly ground black pepper freshly ground black pepper

Preheat the oven to 400°F / 200°C
Beat the egg into the cream cheese
Stir in salt, pepper, and chives - all to taste
Butter two ¾ cup ramekins
Lightly coat the insides of the ramekins with the grated Parm
Fill the mix into the ramekins
Put the ramekins on a tray or foil lined oven proof plate
Bake for 18 to 20 minutes
Serve in the ramekins or let it cool a bit. It will deflate a bit, but it can be unmoulded.

Video of Jacques Pépin making this:  Video of Jacques Pépin making this:
Jacques Pépin Makes a Cream Cheese Soufflé: youtu.be/oZL7Ccn4VBk  Jacques Pépin Makes a Cream Cheese Soufflé: youtu.be/oZL7Ccn4VBk