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Some recipes are made for eternity and will be made uncountable times in your life and a cheesecake is one of it in my opinion. It is easy, classic, usually a crowd pleaser and can be super versatile by adding what you like as topping or filling as well.
So for our Easter brunch I make a carrot cake every year and decided I want to add a fancy version of my chesesecake as well.
Lots of color is one thing I especially like when Spring rolls around, the other thing is and over the top topping on my cake. I can not eat much of it cause of my Gestational Diabetes but I already made a little list on what I am going to eat first after this baby will be born.
The recipe itself is pretty easy. It is a cheesebake without the crust so you only have to make the batter and put it into the oven for about 50 minutes at 170° degrees.
So here are the ingredients you will need:
– 250 gr of soft butter
– 250 gr of white sugar
– 4 egg yolks
– 4 egg whites
– zest of 1 lemon
– 125 gr semolina
– 2 teaspoons of baking soda
– 1 package of vanilla pudding
– 750 gr of lowfat quark
– pinch of salt
– mix butter, sugar and salt together until creamy
– add the eggy yolks and mix until smooth
– now add the lemon zest, semolina, baking soda, vanilla pudding and quark until your batter is super smooth
– beat the egg whites in a separate bowl until they are fluffy and firm and then carefully fold it into your quark batter
– put your batter into your cake tin and then bake
After letting it sit to cool in the cake tin (which is absolutely necessary cause the dough won´t get hard unitl it has cooled of) I cut it into about 12 to 15 pieces, depends on the thickness of the cake and put them on a sheet of baking paper. Then I cut the straws and put them into the middle of the cheesecake. I love to match the decor with the straws but that is just a personal preference of mine.
For the deocr of my cheesecake on a stick I got different colored candy melts from Wilton. They are the easiest to melt and have super fun colors. I also added some crispy chocolate eggs, sprinkles and chocolate chips to the mix.
As for decorating the cheesecake I am drizzling the chocolate all over the piece of cake. I tried to dip it into but it gets to heavy and is to much to eat if it is covererd fully in chocolate but that is your decicison. Just make sure the chocolate is super liquid so you get a nice finish when it hardens on your piece of cake. After that I immediately put my toppings on the hot chocolate so it sticks to it when it gets cold.
These are three examples I made on the weekend but you can really use any chocolate color or topping you would like. Fresh fruit may also look really cute but it won´t last as long.
