Jammy Cheesecake Waffles with Blueberry Compote

Preheat oven to 95°C. Place wire rack over large sheet pan and place pan in oven.

Preheat Fill N’ Flip Waffle Press for 3 minutes, or until green ready light turns on.

Lightly spray lower and upper plates with cooking spray. Pour 125ml batter into lower plate. Top with 60ml cream cheese and 1 tbsp jam then another 80ml batter.

Close lid and cook waffle for 8 minutes, or until golden. Carefully remove waffle and transfer to oven to keep warm while preparing more waffles.

Meanwhile, in an induction-friendly saucepan on the Inducto Go Portable Induction Cooktop over medium heat, combine blueberries, 2 tbsp sugar, lemon juice, lemon zest, and 1/4 tsp salt. Cook for 5 minutes, or until sugar melts and blueberries soften slightly. Remove pan from heat.

In medium bowl, using the Beat Blitz Hand Mixer Set whisk 1 tbsp sugar, 1 tbsp water, and sour cream until smooth.

Top waffles with blueberry compote and serve with a dollop of sour cream.