Lemon Ricotta Cheesecake Waffles

Lemon Ricotta Cheesecake Waffles

45 mins total time

20 mins active time

Medium

Makes 12

Ingredients


Measurements:

  • 3 large eggs

    separated

  • 2 cups (16 fl oz) milk
  • 1 cup (8 oz) unsalted butter

    melted and cooled

  • 2 tsp vanilla extract
  • 2¼ cups (11¾ oz) self-rising flour
  • ¼ cup (1¾ oz) superfine sugar

For the passionfruit sauce:

  • 1 cup (8 fl oz) passionfruit pulp (approx. 12)
  • ½ cup (4 fl oz) water
  • ¼ cup (1 oz) powdered sugar

For the lemon cheesecake filling:

  • 1¼ cups (10½ oz) smooth ricotta
  • ½ cup (5½ oz) lemon curd

Instructions

  • 1To make the passionfruit sauce, put the passionfruit pulp, water and sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, for 5 minutes, until the sauce thickens. Transfer to a bowl and set aside to cool.
  • 2Put the egg yolks, milk, butter and vanilla in a medium bowl and whisk until well combined.
  • 3Combine the flour and sugar in a large bowl and make a well in the centre.
  • 4Whisk the egg mixture into the flour mixture to form a smooth batter.
  • 5Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into the batter.
  • 6Select BELGIAN waffle setting and dial up number 6 on temperature control dial.
  • 7Preheat until the orange light flashes and the word HEATING disappears.
  • 8Pour ½ cup of the batter into each waffle square and close the lid to cook.
  • 9Repeat with the remaining batter. Set aside to cool completely.
  • 10To make the lemon cheesecake filling, put the ricotta and lemon curd in a medium bowl and stir to combine.
  • 11Cut each waffle in half diagonally. Spoon some of the lemon cheesecake filling over each half, then sandwich the halves together.
  • 12Serve drizzled with the passionfruit sauce.