Raspberry Cheesecake Waffles

To make the raspberry compote, combine about a pound of raspberries, the juice of half a lemon, and honey in a small saucepan.

Place the saucepan on the stove over medium heat and let it cook down for about 20 minutes, stirring occasionally.

While the compote cooks, prepare the waffle batter. In a large bowl, whisk together the egg and granulated sugar.

Whisk in the melted butter, followed by the milk.

Add the all-purpose flour, baking powder, and salt to the wet ingredients. Whisk until just combined, then stir in about half a teaspoon of vanilla extract.

Preheat a waffle iron. Pour the batter into the hot iron and cook according to the manufacturer's instructions until golden and crisp. Repeat with the remaining batter.

To make the cream cheese frosting, add the softened cream cheese to the bowl of a stand mixer and beat until smooth.

Gradually add the powdered sugar and the remaining vanilla extract, mixing until the frosting is light and fluffy.

To assemble, place one waffle on a plate. Spread a layer of cream cheese frosting, then top with the raspberry compote.

Place another waffle on top, and repeat with another layer of frosting and compote. Garnish with fresh raspberries and a sprinkle of lemon zest before serving.