Cheese sticks, also known as cheesecake sticks, are actually heavy cheesecake cut into strips.
Many cheesecakes are pretty much the same, such as New York cheesecake and Basque cheesecake, and despite the slight differences in recipe and shape, they always taste so charming and evocative.
Today’s cheesecake recipe is relatively simple – a regular heavy cheesecake – but we’ve added a tangy orange element to both the base and the batter, and the refreshing orange flavour goes very well with the richness of the cheese.
In terms of ingredient composition, cheese sticks mainly consist of a biscuit base and a cheese batter. The crust uses the classic combination of digestive biscuits and butter, and as more butter is added, a wholemeal digestive biscuit with low oil and sugar is usually used.
Orange peel crumbs are also added to give the crust a tangy orange flavour and instant refreshment.
The main ingredient of the cheese batter is cream cheese, so the quality of the cheese determines the quality of the finished cake. Try to choose a brand with a soft and delicate texture and a mixture of liquids that does not separate easily between oil and water.
Traditional heavy cheesecakes usually use sour cream, but sour cream is harder to get on the market, and as it has a short shelf life and is not used very often in baking, we can use light cream with yoghurt instead.
Lemon juice can affect the alignment of the proteins in milk or other dairy products, resulting in thickened milk.
Cheese batter is also affected by citric acid. A thick batter prevents the diced orange rind from sinking and the citric acid enhances the flavour of the cheese.
As long as you whip the cream cheese smoothly, mixing the other ingredients is easy and less likely to result in oil and water separation. This is because the ingredients, cream cheese, light cream, yoghurt and whole egg mixture, are themselves highly emulsifiable.
Adding the candied orange zest to the batter will bring out the tangy orange flavour of the cake. The orange peel should be finely chopped so that the diced orange peel floats on the batter and does not sink easily.
The cheese sticks should be baked slowly at a lower temperature until they are coloured. As there are more orange peel particles in the batter, the surface will crack slightly after baking and will reduce in size once cooled and will not affect the taste.
Remove from the oven when it has reached your desired level of baking. Allow the cake to cool to room temperature and store in the fridge. By this time the butter on the bottom of the cake will have set well and the cheese layer will be firm, making it much easier to remove and cut the bars.
This cake is high in calories, so slice it long and thin and a cheese strip is just right with a cup of black tea.
Ambience / Room temperature 29℃
Time / About 1 hour 40 minutes
Mould / 7 x 7 x 2 inch square non-stick mould
Serving size / 6 to 8 people
Baking / Middle oven, top and bottom at 170 degrees for 60 minutes
Storage / Refrigerate and seal – 3 days
Digestive biscuits 4.2 oz
Unsalted butter 1.7 oz
Orange peel crumbs 0.2 oz
Cream cheese 10.6 oz
Light cream 4.2 oz
Yoghurt 2.1 oz
Whole egg mixture 3.5 oz
Lemon juice 0.5 oz
Sugar 2.1 oz
Cornstarch 0.5 oz
Diced candied orange peel 0.9 oz
Bake at 170° C for 60 minutes
Remove the greaseproof paper from the mould with the cake, peel off the sides and leave to cool, then chill in the fridge for at least 1 hour.
Once chilled, the cheesecake will be firm and can be cut by pressing down with a knife. It is best to wipe the blade of the knife with a piece of paper once you have cut it, so that the side of the cake does not get covered with biscuit crumbs.
1. Cheese batter not fine enough?
R. 1. Cream cheese not sufficiently softened
2. The quality of the cheese is not good enough
3. The temperature of other ingredients is too low
A. 1. Soften the cheese sufficiently
2. Replace the cheese with a better quality cheese
3. Make sure the light cream, yoghurt and whole egg mixture return to room temperature before mixing
2. Is the surface of the cheesecake easily cracked?
R. 1. Liquid ratio is too low
2. Baking temperature is too high
A. 1. Increase the proportion of light cream, yoghurt and whole egg mixture, or reduce the dry mix
2. Reduce the baking temperature appropriately
3. The bottom of the biscuit is very easy to break when cutting?
R. 1. The biscuits are not finely beaten
2. Butter is added in too low a proportion
A. 1. Beat the biscuits finely
2. Make sure the butter is added in the right proportion
4. The cake is not smooth on the cut side?
R. Cake not cooled enough
A. Chill well before cutting
TIMEXING wants everyone to be able to make delicious tarts easily and share the joy with family and friends!
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