Orange cheesecake on a stick

Name: Orange 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; 1 orange extract; 500 g Dark chocolate; 30 g caramel crispy pearls; 100 g Ruby chocolate; Gold spray

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!

By endlessly varying with toppings, you can put delicious sticks on the menu every season. Recipe for 48 pieces.

Ingredients

1units.itemsHard Viennese dough

baking tin 355 mm x 285 mm

220gDr. Oetker Professional Mix for cheesecake

400gmonchou

400gCrème fraîche

6units.itemsEggs

1orange extract

500gDark chocolate

30gcaramel crispy pearls

100gRuby chocolate

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 140°C until nicely brown and crispy.
Let the dough 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 forms.
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 refrigerator 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, trim 1/2 cm from all sides.
Cut the cheesecake into a rectangular shape of 6 cm.
From this, 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.
Garnish the cheesecake points as desired, for example with melted ruby chocolate, caramel crispearls, and gold spray.