On 25 March, the world celebrates the day of waffle (Waffle's Day). Its name comes from the irons used in cooking (wafer) in the middle ages. They are very typical in Belgium or United States, and are today well known throughout Europe and even Asia.
today I bring you a very special recipe of cheesecake waffles. Freshly made they are fluffy and delicious and this is how it should be taking them. After a time, take the texture of a cheesecake, denser, and lost the fluffiness, but they are equally delicious.
I hope you like them as much as we do. The waffles have a thousand possibilities, sweet and salty, so I encourage you to try this recipe and let me know how it turns out!
For the salted caramel sauce
- 200 g sugar €0.18
- 50 ml of water €0.01
- 90 g of salted butter cut into small pieces €0.41
- 120 ml of liquid cream €0,30
- 1 teaspoon salt €0.02
For the caramelized walnuts
- 150 g water 0.03
- 250 g sugar €0.23
- 200 g walnuts €1.20
- Sunflower oil for frying the walnuts €0.25
For the waffles
- 450 g- cream cheese at room temperature €1.50
- 4 eggs at room temperature €0,50
- 1 tablespoon of lemon juice €0.10
- 1 teaspoon vanilla extract €0.15
- 140 g sugar granulated €0,13
- 62 g of flour €0.03
- A pinch of salt €0.01
- grease spray or a little oil €0,10
Total €5.15, i.e., €0.64 per each of 8 waffles that they come out with this recipe. A bargain for a super snack or breakfast
1 Preheat the oven to 220 ° C
2 Start with caramel sauce. In a saucepan heat the sugar with water to medium heat moving with a spatula.
3. When sugar is melted, add the butter carefully (can skip) and move without stopping for a couple of minutes until the butter has melted completely.
4. Gradually add the cream (very careful with splash that may cause the change in temperature between the candy and the cream). Boil for one minute. Remove from heat and add the salt. Set aside.
5. Now prepare caramelized walnuts. Bring to a boil the water with the sugar (syrup) in a pan, continuously moving.When break to boil, add the nuts and leave boiling for about 8-10 minutes. Using a slotted spoon, remove them from the syrup and leave them in a colander to drain, or on a baking sheet with baking paper.
6. In a saucepan, heat the oil and when very hot, fry the nuts in batches. When they begin to take color remove them and leave them to drain the oil in a colander or on a baking tray with baking (not in absorbent paper) paper.
7. Finally prepare the waffles. Place the cream cheese and eggs in a large bowl. Beat with an electric mixer on medium speed until well combined. Add the lemon juice and vanilla extract; again briefly mix until the mixture is uniform.
8. Add sugar, flour and salt. Beat again until the mixture is smooth, about 2 minutes.
9 Grease molds (I like using greasing spray) and fill with cheese mixture up to the edge of the mould.
10 Prepare a baking sheet with a silpat or paper stand on it and set the moulds on the tray. Bake for about 10 minutes.
11. Remove the tray from the oven, let cool a couple of minutes. Carefully unmold the waffles on the tray, so that the side with the squares are up. Return to the oven for 5 minutes until they are well browned.
12 Remove from the oven and let cool a couple of minutes on a wire rack.
13 Serve with sauce of salted caramel and Caramelized walnuts
- Replace caramel with icing sugar or jam
- Add a splash of fruit: banana, strawberries, apples
- Difficulty: easy
- Preparation time: 1 hour
- Servings: 8 waffles