Cheesecake on a stick

Name: Cheesecake on a stick
Ingredients: 1 units.items Hard Viennese dough; baking tin 355 mm x 285 mm; 220 g Dr. Oetker Professional Mix for cheesecake; 400 g monchou; 400 g Crème fraîche; 6 units.items Eggs; 500 g dark chocolate; 2 liquid caramel sauce; chocolate decoration

A surprising presentation by serving this cheesecake on a stick. Recipe for 48 pieces.

By endlessly varying the toppings, you can put delicious sticks on the menu every season. Serve them, 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 Professional Mix for cheesecake

400gmonchou

400gCrème fraîche

6units.itemsEggs

500gdark chocolate

2liquid caramel sauce

Preparation

Line the baking tin with parchment paper.
Prick the dough with a fork or pastry docker.
Place the dough in the baking tin and bake at 170°C until nicely brown and crispy, then let cool.

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

Melt 350 grams of the dark chocolate au bain-marie or in a chocolate melter to 42°C.
Add the last part of the chocolate.
Lower the temperature of the chocolate to 32°C.
Dip the cheesecake points in the chocolate and place them on baking paper, let dry well.
Garnish the cheesecake points as desired, for example with caramel sauce, pretzels, Maltesers, marshmallows, and chocolate decorations.