Und so geht's:

Prepare the shortcrust pastry:

1. Quickly knead all the ingredients into a dough and chill for about 30 minutes. Line a 26 cm springform pan with parchment paper, add the dough, and pull it up slightly along the edge.

Prepare the cheesecake filling:

1. Preheat the oven to 180°C top/bottom heat. Cream together the butter, sugar, and vanilla sugar. Stir in the eggs one at a time, then add the vanilla pudding powder.

2. Whip the cream until stiff. Mix the quark, yogurt, and lemon juice & zest, then combine with the egg mixture. Finally, fold in the whipped cream.

Bake & let cool:

1. Pour the mixture into the pan and bake for approx. 60 minutes (covering with aluminum foil after 40 minutes if needed). Let the cake cool completely.

Cut into sticks & freeze:

1. Cut the cooled cake into approx. 12 equal pieces, press a wooden stick into each, and place in the freezer for at least 1 hour.

Chocolate layer & decoration:

1. Dip the frozen cheesecake sticks into melted chocolate coating.

2. Decorate as desired – e.g. with golden Golden Glow Drip, our Champagne Shower Mix, and a touch of Vintage Gilding for a glamorous finish.