Baked Cheesecake Sticks

A baked cheesecake is a deliciously smooth, creamy dessert that's sure to be enjoyed. You can either enjoy it as is, or you can portion it and chocolate dip each portion like we have done to make these amazing cheesecake sticks.

Cheesecake sticks are extremely versatile. You can decorate them however you like, and best of all you can make them well in advance and freeze them to serve at a later date.

Ingredients:

Makes 1 cheesecake or 12 slices (approximately)

• 100g (3 1/2 oz) biscuit crumbs
• 60g (2 oz) butter, melted
• 500g (1 lb) cream cheese, at room temperature
• 2 tablespoons flour
• 1 teaspoon vanilla essence
• 1/2 cup sour cream, at room temperature
• 1 1/2 cups caster sugar
• 1 lemon zest
• 3 eggs, at room temperature
• 1kg (2 lb) chocolate, melted for dipping
• Assortment of decorations - I used freeze dried raspberries, caramelised white chocolate, Malteser balls and chocolate finger biscuits

Method:

• Pre-heat oven on the bake function to 150 degrees Celsius (300 degrees Fahrenheit).
• Prepare an 8" round spring form pan with baking paper on the bottom and a light oil spray on the sides.
• Mix the melted butter and biscuit crumbs together until it resembles sand.
• Spread over the base of the pan and press flat. If you want your biscuit crumb to go up the sides of the tin, double the amounts of biscuit crumb and butter. You can use a flat bottomed glass to help get it flat near the edges.
• Beat the cream cheese until smooth.
• Add the flour and quickly mix again.
• Add the vanilla essence, sour cream, sugar and lemon zest and beat until just combined.
• Add the eggs one at a time, beating in between each addition. Be careful not to over beat because you don't want to aerate the mixture. (If you aerate the mixture too much it will cause the cheesecake to crack.)
• Pour into the pan and bake for 50 minutes. The top should be ever so slightly browned and the centre should still be wobbly. Don't open the oven door though.
• Turn off the oven and allow the cheesecake to cool in the oven. Then transfer to the refrigerator to cool completely.
• Cut the cheesecake into 12 portions with a hot knife. (You can cut the portions bigger or smaller to suit your preference)
• Carefully insert a popsicle stick into each slice and freeze.
• Remove from the freezer and chocolate dip, and then decorate with your favourite toppings.