Blueberry Lemon Cheesecake Waffles Food

BLUEBERRY CHEESECAKE WAFFLES

Steps:

• For the waffle you can use any Belgium waffle batter recipe, feel free to use your favorite! The most important part of the waffle is the cheesecake filling.
• Whip together all of the Cheesecake filling ingredients, except the blueberries. When assembling the waffle fold the blueberries into the filling.
• For the syrup: Mix together until well blended
• Place one Belgium style waffle down on a 12" plate, fill the waffle with heated cheesecake waffle filling.
• Place one more waffle on top, and dust with powdered sugar, and serve with whipped butter and graham cracker maple syrup.

BLUEBERRY CHEESECAKE WAFFLES RECIPE - (4.5/5)

Steps:

• 1 For the waffle you can use any Belgium waffle batter recipe, feel free to use your favorite! The most important part of the waffle is the cheesecake filling. 2 Whip together all of the Cheesecake filling ingredients, except the blueberries. When assembling the waffle fold the blueberries into the filling. 3 For the syrup: Mix together until well blended 4 Place one Belgium style waffle down on a 12" plate, fill the waffle with heated cheesecake waffle filling. 5 Place one more waffle on top, and dust with powdered sugar, and serve with whipped butter and graham cracker maple syrup. Read more: http://www.food.com/recipe/blueberry-cheesecake-waffles-355929#ixzz1oHELQUaX Nutritional Facts for Blueberry Cheesecake Waffles Serving Size: 1 (559 g) Servings Per Recipe: 1 Amount Per Serving % Daily Value Calories 1499.8 Calories from Fat 391 26% Total Fat 43.4 g 66% Saturated Fat 25.9 g 129% Cholesterol 127.6 mg 42% Sodium 500.5 mg 20% Total Carbohydrate 275.7 g 91% Dietary Fiber 2.3 g 9% Sugars 235.0 g 940% Protein 10.7 g 21% Read more: http://www.food.com/recipe/blueberry-cheesecake-waffles-355929#ixzz1oHEEfX2n

LEMON BLUEBERRY CHEESECAKE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill. , In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight., For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. , Transfer to a blender; cover and process until smooth. Refrigerate until chilled., Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers.