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Vanilla cheesecake with ruby chocolate on a stick

This originally Canadian trend is a delicious treat. By endlessly varying the toppings, you can offer delicious sticks on your menu every season.

A surprising presentation by serving this cheesecake on a stick. Serve it, for example, as a treat with coffee, as a dessert, or as a snack!

Ingredients

1units.itemsHard Viennese dough
baking tin 355 mm x 285 mm

220gdr oetker dr oetker professional mix for cheesecake
400gmonchou
400gCrème fraîche
6units.itemsEggs
1orange extract

500gRuby Chocolate
30gwhite crispy pearls
silver spray

Preparation

  1. Line the baking tin with parchment paper.
  2. Prick the dough with a fork or pastry docker.
  3. Place the dough in the baking tin and bake at 140°C until nicely brown and crispy.
  4. Let the dough cool.

  1. Mix the eggs and the mix in the stand mixer and add the cream cheese in pieces, mixing until smooth.
  2. Add the crème fraîche and mix for 2 minutes until a homogeneous cream.
  3. Pour the mixture onto the base and bake the cake for about 80 minutes at 120°C.
  4. Remove the cheesecake from the oven and let it cool.
  5. Place the cheesecake in the fridge for at least 2 hours.
  6. Take the cheesecake out of the fridge and dry the top well with kitchen paper.
  7. With a warm, clean knife, cut 1/2 cm off all sides.
  8. Cut the cheesecake into a rectangular shape of 6 cm.
  9. From that, cut triangles 4.5 cm wide.

  1. Melt 350 grams of the ruby chocolate au bain-marie or in a chocolate melter to 42°C.
  2. Mix the last part of the chocolate into the melted chocolate.
  3. Lower the temperature of the chocolate to 29.5°C.
  4. Dip the cheesecake points in the chocolate and place them on baking paper, let dry well.
  5. Garnish the cheesecake points as desired, for example with white crispy pearls and silver spray.