Gastroback 42421 User Manual - Page 26

Lemon ricotta cheesecake serves 12 waffles preparation 20 minutes cook 15 minutes Ingredients • 200 g unsalted butter, melted and cooled • 56 g caster sugar • 4 eggs, separated • 600 ml milk • 360 g self-raising flour • 2 teaspoons vanilla extract Lemon cheesecake filling • 400 g smooth ricotta • ½ cup lemon curd • 1 cup passionfruit pulp (approx. 16) • ¼ cup icing sugar Method 1. Place egg yolks, milk, butter and vanilla in a large jug and whisk until well combined. 2. Combine flour and sugar into a large mixing bowl and make a well in the centre. 3. Carefully whisk in egg milk mixture to form a smooth batter. 4. Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter. 5. Select BELGIAN waffle setting and dial up number 6 on browning control dial. 6. Preheat until orange light flashes up and the words HEATING disappear. 7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Set aside to cool completely. 8. Beat ricotta and lemon curd together until smooth and set aside. 9. For the passionfruit sauce, spoon pulp into a medium saucepan along with ½ cup water and the icing sugar. Stir over medium heat for 5 minutes or until thick and syrupy. Remove and cool. 10. To serve, cut each waffle in half diagonally and sandwich with lemon cheesecake filling. Serve 2 waffles for each person and drizzle over passionfruit sauce. 62