the Sage Test Kitchen
Lemon Ricotta Cheesecake Waffles
the Smart Waffle™ Pro
45 mins total time
20 mins active time
Medium
Makes 12
Ingredients
Measurements:
3 large eggsseparated
500 ml milk
225 g unsalted buttermelted and cooled
2 tsp vanilla extract
335 g self-raising flour
50 g caster sugar
For the passionfruit sauce
250 ml passionfruit pulp (approx. 12)
125 ml water
35 g icing sugar
For the lemon cheesecake filling
300 g smooth ricotta
160 g lemon curd
Instructions
- 1
To 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.
- 2
Put the egg yolks, milk, butter and vanilla in a medium bowl and whisk until well combined.
- 3
Combine the flour and sugar in a large bowl and make a well in the centre.
- 4
Whisk the egg mixture into the flour mixture to form a smooth batter.
- 5
Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into the batter.
- 6
Select BELGIAN waffle setting and dial up number 6 on temperature control dial.
- 7
Preheat until the orange light flashes and the word HEATING disappears.
- 8
Pour ½ cup of the batter into each waffle square and close the lid to cook.
- 9
Repeat with the remaining batter. Set aside to cool completely.
- 10
To make the lemon cheesecake filling, put the ricotta and lemon curd in a medium bowl and stir to combine.
- 11
Cut each waffle in half diagonally. Spoon some of the lemon cheesecake filling over each half, then sandwich the halves together.
- 12
Serve drizzled with the passionfruit sauce.