Cooking Through "The Baker's Man": Cheesecake Waffles

I love breakfast. I could eat breakfast for any meal—I’m not picky. Give me grits and eggs for lunch; pancakes for dinner; waffles for a snack. I’m also not ashamed to admit I could eat cake for breakfast.

Tessa Andrews, one of Anna’s best friends in The Baker’s Man, is with me on having cake no matter what time it is. In fact, she told Anna one day that she wished she could combine two of her favorite foods—waffles and cheesecake—into one mash up.

This set Anna thinking and creating and baking. Then one morning, she surprised Tessa with a new favorite, cheesecake waffles. Feel free to have this as a dessert, but go ahead and be a rebel: eat this for breakfast. You’re welcome.

Cheesecake Waffles

Serves 6

Level of Difficulty: easy to mix, difficult to get out of the waffle iron because cheesecake is flimsy and fragile (I suggest you eat the broken ones immediately; hide the evidence)

Ingredients

16 oz cream cheese at room temperature

4 eggs at room temperature

1 tbsp lemon juice

1 tsp vanilla bean paste

⅔ c granulated sugar

½ c cake flour

pinch of salt

cooking spray

powdered sugar, strawberries, caramel, chocolate syrup, whipped cream

How to Make

1. Place the cream cheese and eggs in a large bowl. Beat together with an electric mixer at medium speed until well combined.
2. Add the lemon juice and vanilla extract, and mix to combine.
3. Add the sugar, flour, and salt. Beat again until combined.
4. Preheat waffle maker.
5. Coat the hot waffle iron with cooking spray.
6. Pour 1 ladle full of batter onto the waffle iron and close. Let cook until the mixture stops steaming and the indicator light (or timer) indicates the waffle is done.
7. Open the lid and remove the waffle with a fork. The cheesecake will be tender and extremely gooey, so you may have to remove the waffle a quarter at a time.
8. Top cheesecake waffles with your choice of toppings or eat plain.

 

The Baker's Man can be purchased in paperback or for the Kindle from Amazon.

Recipe adapted from: Sprinkle Bakes