Cheesecake Waffles

Why didn’t I know about this sooner? For so long I had to choose between cheesecake OR waffles. I had no idea there was a hybrid, and the answer was hiding in my waffle iron’s manual the whole time!

I modified the recipe quite a bit, because whenever I use cream cheese for baking, it makes my cheesecake sweat all the extra fat and the crust gets all greasy. I don’t like that. I use quark and a bit of melted butter instead. I also reduced the sugar, didn’t dump any fruit into the batter, exchanged the sugary frosting for a sweet, whipped yogurt and messed with all the other measurements to make them fit a commercial tub of quark.

To make these, your waffle iron needs to be super clean and well greased before every waffle you bake, no matter if the iron’s non-stick or not. The waffles are really fragile as long as they’re hot and you don’t want them to stick anywhere or they’re going to tear when you try to get them out of the iron.

The batter:

  • 500g quark
  • 5 eggs
  • 2 tbsp lemon juice
  • 2 tsp vanilla sugar
  • 90g sugar
  • pinch of salt
  • 60g flour

Mix everything until you have a smooth batter, then bake it in portions in your well greased waffle iron. It’s easier if you make small waffles instead of filling your iron to capacity. As I said, the waffles are fragile.

For the yogurt cream:

  • 100g cream (whipped)
  • 250g turkish yogurt (or mix 300g greek yogurt with a generous pinch of salt. Let it drip off excess liquid in a cheesecloth. You need a thick/stiff base.)
  • 1-2 Tbsp powdered sugar

Whip the cream, then whip the yogurt with the sugar and fold in the cream. Adjust the sugar to your taste. I like it on the tart side.

For serving:

  • fresh berries

Serve the waffles with the yogurt cream and fresh berries. Enjoy!

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