What is the raising agent in a cheese souffle?

Answer 1

The one and only leavening agent in souffles is air, which comes from the egg whites when they are whipped.

For example lets say you were making chocolate souffles

You would melt the butter and chocolate together over a bain Marie (water bath). Then you would add in the pastry cream and egg yolks. Then you have to make a meringue (which is where your leavener is). Afterward, then meringue would be folded into the chocolate base and put into ramekins.

When the heat inside the oven hits the air that was whipped into the egg whites it creates steam, which in turn leavens the souffles.

So to answer your question air, just air.

Answer 2

Air. The air expands with the heat and the egg mixture sets around it trapping it in the souflle.

Answer 3

Steam.