This recipe originally was designed as part of a dessert course for a gluten-free meal. We served them in halves with gluten-free waffles as the base. You could play with whatever flavor frozen waffle you prefer. Serve them with a mound of fresh fruit, Blueberry Compote, or a smear of Rhubarb Jam (see images below) for a stunning presentation on Sunday morning.
- Yield: 12 Servings
- Prep Time: 15 Minutes
- Cook Time: 15-20 Minutes
- 12 Frozen Waffles
- 8 Ounces Cream Cheese
- 1/3 Cup Sugar + ¼ Cup (for topping)
- 1 Egg
- 2/3 Cup Sour Cream
- 1 teaspoon Vanilla
- 1 teaspoon Orange Zest
- 1 Tablespoon Cinnamon
- Pinch of Salt
- Preheat your oven to 350 degrees.
- In your food processor blend together the cream cheese, sugar, and salt. Scrape down the sides of the bowl and add the sour cream, orange zest, vanilla; blend together.
- Add the egg and blend together again making sure to scrape the sides several times so that the mixture is completely smooth.
- Place your waffles on a cookie sheet. Spoon the cheesecake filling on top of the waffles so the cream gets in all the nooks and crannies.
- When all the waffles are filled, place them in the oven 15-20 minutes, or until the cheesecake is set.
- While the cheesecakes are baking, in a small dish combine the ¼ cup of sugar and tablespoon of cinnamon.
- Once the cheesecakes are finish cooking, remove from the oven, season with the cinnamon-sugar mixture and serve hot.
cheesecake tips and tricks
- The first time we served these cheesecakes, I baked them in advance. Just before service, I toasted the bottoms on a hot grill and warmed them through. You could also warm them up in a low oven, or a toaster oven.
<h3>Make it a Meal: Top with Rhubarb Jam</h3>