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– 16 ounces cream cheese at room temperature – 4 eggs at room temperature – 1 tablespoon lemon juice – 1 teaspoon vanilla extract – 2/3 cup granulated sugar – 1/2 cup cake flour or soft winter wheat flour such as White Lily – Pinch of salt – Cooking spray – Powdered sugar
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– Place the cream cheese and eggs in a large bowl. Beat together with an electric mixer at medium speed until well combined. Add the lemon juice and vanilla extract; mix again briefly to combine. – Add the sugar, flour and salt. Beat again until combined, about 2 minutes. Let the cheesecake batter rest while your Belgian waffle iron preheats. – Coat the hot waffle irons with cooking spray (I used olive oil spray because it’s what I had on hand, but a neutral-tasting oil
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like canola is an even better choice). Pour 1 cup of batter onto the irons and close the waffle maker lid. Let cook until the mixture stops steaming and the indicator light (or timer) indicates the waffle is done. Open the lid and remove the waffle with a fork. The cheesecake will be tender, so you may have to remove the waffle a quarter at a time. – Top warm waffled cheesecake with powdered sugar and your choice of toppings. I suggest any of these: salted caramel sauce,
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lemon curd, chocolate syrup, whipped cream, fresh strawberries.
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