Preheat oven to 375 degrees. Generously grease 8 (1-cup) oven safe ramekins or 1 (8-cup) soufflé dish with either butter or non-stick cooking spray.

Separate the egg whites from the yolks, placing the whites in a mixing bowl and the yolks in a blender.

To the egg yolks add the cream, salt and pepper. Turn the blender on high and mix until combined. With the blender running, add in the crumbled goat cheese, a little at a time. Then spoon in the garlic and herb cheese and finally add in the pieces of cream cheese, letting the mixture blend for a second between each addition. Once all the cheeses have been added and the ingredients are fully incorporated, blend for 5 more seconds.

Add the cream of tartar to the egg whites and mix in a stand mixer or with a handheld mixer on low until the cream of tartar is fully incorporated into the whites. Gradually increase the speed of the mixer to high and mix until stiff peaks form. Pour about ¼ of the egg yolk mixture into the egg whites and fold in until fully mixed. Add the remaining egg whites and fold in – it is fine if there are a few larger pieces of egg whites in the mixture. Spoon the mixture into the prepared dish(es) and bake for 15 - 20 minutes for individual soufflés, 40 – 45 minutes for a large soufflé. The soufflés should be risen and golden brown.