4 Serves
76 Mins
7 g
83 g
50 g
Preheat your oven to 175°C and prepare a waffle iron by heating it to medium-high.
Ingredients, vitamins, and health benefits
Flour
Sugar
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
261 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
117 mg / 4,700 mgSodium
394 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
27 g / 50 gSaturated Fat
29 g / 20 gCholesterol
234 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the softened butter and sugar together using a hand mixer until light and fluffy.
Beat the eggs and cream cheese into the butter mixture until smooth, then fold in the dry ingredients until just combined.
Pour the batter into the preheated waffle iron and cook until golden brown, then transfer to a baking pan and bake in the oven for 25-30 minutes to set the cheesecake texture.
Baking Powder
Butter
Cream Cheese
Egg
Vitamin A
215 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
261 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
117 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
27 g / 50 gSaturated Fat
29 g / 20 gCholesterol
234 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g