There’s nothing I like doing more in winter than hibernating indoors for a day of baking. It’s my time to get my creative hat on in the kitchen, and get innovative with my recipes. In the kitchen I can be purely in “my zone”, and there’s nothing to distract me – well apart from my kitchen timer if I need it.
As part of CSR Sugar’s Wrap Yourself Up in Winter Baking Campaign, I was asked to create a hybrid dessert. And what better way to celebrate my two greatest loves – waffles and cheesecake. I have grown up with waffles and am always looking for different flavours to make them more interesting, whether it is for breakfast or dessert. One of my favourite cheesecakes is a simple no bake blueberry cheesecake, so I decided to trial a Blueberry Waffle Cheesecake to give it a new spin.
The waffles give the cake a lovely texture, sandwiched between layers of decadent creamy cheesecake and fresh blueberries. When making the waffles, just make sure you oil the waffle pan lightly after making each waffle so it doesn’t stick. Also resist the temptation of opening the waffle iron too early, to make sure each waffle has a nice golden glow and is nice and crisp on the outside.
It can be tricky getting the waffle mixture right but it needs to have a creamy pouring consistency. Remove as many lumps from the mixture where possible but resist the temptation to over mix.
A warm blueberry sauce gives the waffles a delicious winter twist. It only takes a few minutes to make, and it is certainly worth it for it’s sweet, sticky decadence.
I prefer to serve this cake while it is still warm, when the waffles are nice and fresh but it can be kept in the fridge for a couple of days.
Light, airy waffles, combined with velvety cream cheese make this cake super light and not too sweet. You can make the waffles in a cake for dessert, or in a single stack for yourself. Whether, you are baking for entertaining, or just as a meal for one – this Blueberry Waffle Cheesecake makes for a super comforting night in.
- 250g plain flour
- Pinch of salt
- 4 tsps baking powder
- 2 eggs
- 350g whole milk
- 75 butter (melted)
- 1 tsp vanilla essence
- Cheesecake Filling
- 500g of Philadelphia Cream Cheese
- 250g Double Cream
- 80g Icing Sugar
- Tsp of Vanilla Essence
- 150g of blueberries (fresh or frozen)
- Blueberry Sauce
- 150g of blueberries (fresh or frozen)
- 60g water
- 50g granulated sugar
- 1 tablespoons fresh lemon juice
- 1 tablespoon cornstarch, mixed with 1 tablespoon of cold water
- To make the cheesecake filling, beat the cream cheese with the icing sugar until well combined. Add the double cream and vanilla essence and mix until soft peaks form. Gently stir in the blueberries into the cheesecake mix. Set aside.
- To make the waffles, combine dry ingredients ( flour, sugar, salt and baking powder) in a large mixing bowl. Preheat waffle iron.
- In a separate bowl lightly beat the eggs then stir in the milk, butter and vanilla. Pour this mixture into the flour mixture and whisk well until well combined with no lumps.
- Spray some oil onto each side of the waffle iron. Ladle the batter into the waffle iron and close. Cook the waffles until slightly golden and crisp. Set aside.
- To make the blueberry sauce. Combine the blueberries, water, sugar and lemon juice in a saucepan. Gently bring to boil, stirring frequently.
- In a separate bowl, whisk the corn flour with one tablespoon of cold water and add into the blueberry mixture. Simmer gently for a few minutes until the mixture starts to thicken. Remove from heat.
- Place one waffle on a plate and top with a layer of blueberry cheesecake. Add another waffle. Repeat this process until all waffles are used up. To serve, pour over warm blueberry sauce. Using an ice cream scoop, place the final spoonful of cheesecake on top of the waffle cake.
Happy Baking! Thanks to CSR Sugar for providing all the ingredients for this Winter Baking Campaign. For more CSR Sugar baking inspiration check out their recipe collection.