Cheesecake Sticks

As promised, the recipe for Cheesecake Sticks that has made it way to a friend's baby shower ^_^

It is very easy to make and delicious ! It was a big hit at the party to my surprise, since this is the first time I ever made this (shhhh....it's a secret, the guests were my (willing) guinea pigs).

Cheesecake Sticks

(Makes 10 sticks - rectangular fluted tart tin 36cm x 13cm )

Cheesecake Ingredients :

Cookie Base 
180g  Digestive Biscuits ( any biscuits)
105g  Unsalted Butter

Cheesecake
3         Large Eggs
400g   Cream Cheese
200ml Pure Cream
200g   Caster Sugar
Zest of 1 Lemon
2tsp    Lemon Juice
1tbs    Corn Starch
2tbs    Plain Flour

How To :

- Pre-heat oven to 170 C

- Crush the biscuits into fine crumbs - place the biscuits in a zip lock bag and bash away with a rolling pin, or use a food processor for a more civilized way.

- Melt the butter and mix with the crumbed cookies.

- Press the cookie / butter mixture into the base of the tin, pack them very well (use back of spoon to press or your fingers).

- Place the tin in the fridge to harden while you make the cheesecake mixture.

- Soften the cream cheese by zapping it in the microwave for 30sec. 

- Place the soften cream cheese in a bowl and beat until smooth and creamy.

- Add the sugar to the cream cheese and beat until smooth.

- Add the lemon juice and lemon zest, mix well. 

- Slowly pour in the cream and mix well.

- Add in the eggs, one at a time and mix well between each addition. 

- Sift in the plain flour and corn starch and mix well, do not over beat. 

- Take out the chilled tin and pour the cream cheese mixture on top, allow a bit of space for the cake to rise during baking, do not fill right to the top.

- Bake until lightly golden and baked through.

- Let cool and place in the fridge to chill completely. It needs to be cold when cutting them into bars, otherwise it will crumble and you won't get a clean cut bars.

Finishing Ingredients :

Lindt Couverture Picolli 55% Bittersweet Chocolate 

Edible Gold Lustre Dust

- Cut the cheesecake into rectangular bars, or squares if you wish.

- Melt the chocolate in a double boiler

- Place the cheesecake bars on a cooling rack over a tray lined with baking paper to caught any dripping chocolate later on.

- Pour a tablespoon of the melted chocolate and spread it a little so you get a drizzle effect on the sides.

- Place the now coated cheesecake in the fridge for the chocolate to set.

- Once set, brush the lustre dust over it.

I went a bit crazy with the lustre dust as you can see :P  

I have no artistic skill whatsoever and my attempt on making just gold streaks failed miserably - so I just brush the whole surface over with gold dust LOL

Enjoy ^_^