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Lemon Ricotta Cheesecake Waffle

If you're looking to satisfy your sweet tooth, this treat is it.
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Ready Time
35 mins
Preparation
20 mins
Cooking
15 mins
Serves   12
ready_time
35 mins
Ready Time
20 mins
Preparation
15 mins
Cooking
  12
Serves
server

Ingredients

  • 4 eggs, separated
  • 2½ cups milk
  • 200g unsalted butter,
  • melted and cooled
  • 2 teaspoons vanilla extract
  • 3 cups self-raising flour
  • ¼ cup caster sugar

Lemon Cheesecake Filling

  • 400g smooth ricotta
  • ½ cup lemon curd
  • 1 cup passionfruit pulp (approx. 16)
  • ¼ cup icing sugar

Method

  1. Place egg yolks, milk, butter and vanilla in a large jug and whisk until well combined.
  2. Combine flour and sugar into a large mixing bowl and make a well in the centre.
  3. Carefully whisk in egg milk mixture to form a smooth batter.
  4. Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter.
  5. Select BELGIAN waffle setting and dial up number 6 on browning control dial.
  6. Preheat until orange light flashes up and the word HEATING disappears.
  7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Set aside to cool completely.
  8. Beat ricotta and lemon curd together until smooth and set aside.
  9. For the passionfruit sauce, spoon pulp into a medium saucepan along with ½ cup water and the icing sugar. Stir over medium heat for 5 minutes or until thick and syrupy. Remove and cool.
  10. To serve, cut each waffle in half diagonally and sandwich with lemon cheesecake filling. Serve 2 waffles for each person and drizzle over passionfruit sauce.

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Guest Friday, 25 May 2018
 
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