If there’s one thing you can wake me up for besides of course ‘frikandellen speciaal’ it’s probably cheesecake. I just love baked cheesecake but sometimes you’re craving it and don’t want to go through the hassle of making a cake for hours. This recipe only has a few minutes baking time and when the waffle has cooled you’ve got instant cheesecake done in half an hour. I always turn to my waffle iron when something needs to be done quick and this recipe is perfect for that. Happy Waffle Wednesday guys!
Lemon Cheesecake Waffles with Rose Water
300g Monchou cheese
175g soft cream cheese
80g condensed milk
2 tbsp. sugar
pinch of salt
juice of one lemon
zest of one lemon
1 tsp. rose water
Mix together the Monchou and soft cream cheese and mix for about 3 minutes using a (hand)mixer. When the cheese has combined add in the condensed milk, sugar and salt and combine again for one minute. Add the zest and juice of a lemon with the rose water and mix again on low speed. Add the flour one tablespoon each until combined and mix for a few more minutes for a firm batter. Set some of the batter aside for topping on the waffle.
Heat up your waffle iron and grease with some olive oil. Bake about 2 tablespoons of batter for one waffle and continue until you’re out of batter. You can plate up single waffle with some of the batter, with edible rose flour or stack them up like a cake. Enjoy!