Glazed curd cheeses in chocolate, recipe with photos

Prepared by: Julia Vetrina

04/28/2017 Cooking time: 2 hours 30 minutes

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I often buy glazed cheesecakes. Children love them, and they can be a quick snack for an afternoon snack or breakfast. But I got the idea to make them myself. It turned out tastier and healthier than in the store.

Description of preparation:

This dessert captivates with its simplicity, accessibility and delicate taste.
Just be patient, as the products need to harden in the freezer. But first, I suggest you familiarize yourself with how to make curd cheesecakes at home. You will need very few ingredients. Purpose: For breakfast / For children / Afternoon snack / For afternoon snack / For dessert Main ingredient: Dairy products / Cottage cheese / Butter / Chocolate Dish: Desserts / Sweets Geography of cuisine: Russian cuisine

Step-by-step instructions for preparing Glazed curd cheesecakes

Step 1

I love curd cheeses and consider them a fairly healthy dessert. My husband hates cottage cheese, but he always eats cheesecakes with pleasure! I’m silent about children, it seems to me that all children love cottage cheese in this form! I suggest preparing two versions of cheese curds - curd cheese with prunes and “potatoes” with boiled condensed milk. I indicate the quantity of ingredients approximately; be guided by your products; you may need more or less of something. The cottage cheese must be crushed and turned into a homogeneous curd mass. To do this, you can pass the cottage cheese twice through a meat grinder with a fine grid, rub it through a sieve, or beat it in a blender with sour cream. Depending on how dry the cottage cheese you use, you may need a little more or less sour cream. I placed cottage cheese with sour cream in a glass of a blender and beat it with pulsating movements. Then add sugar, stir until dissolved. Add soft butter and stir until smooth. We get a delicate, non-greasy, sweetish creamy mass. Taste and adjust the amount of sugar to taste. It shouldn’t be too sweet, there will still be glazing!

Step 2

Divide the resulting mass into 2 parts - for each type of our cheese curds. Grind the cookies (I usually use any leftover shortbread that I don’t want to eat anymore) into very fine crumbs. Mix the crushed cookies with half the curd mass, add cocoa. If you do not plan to treat children with these cheeses, you can add 1 tsp for flavor. l. cognac or cream liqueur. We will get a thick sticky but tasty mass from which we will form “potatoes” stuffed with boiled condensed milk.

Step 3

Then you can use any fillings - raisins, dried apricots, chocolate chips, vanilla, etc. I love prunes. I needed about 10 pieces, which, if necessary, must first be steamed in hot water, rinsed and chopped (I did it in a blender). Mix prunes with the remaining half of the curd mass.

Step 4

Now let's start forming the cheesecakes. Cover a flat dish with film. Using hands dipped in cold water, form the cheesecakes and place on a plate. You can do this procedure with a tablespoon, placing the mass directly on a dish and shaping it. If the curd mass turns out to be liquid, you can pre-cool it for 15-20 minutes in the freezer, then it will be easier to form the curds.

Step 5

To form a “potato” with filling, place boiled condensed milk in a cornet and cut a small hole. Spread the curd mass in a thin layer, squeeze the condensed milk out of the cornet into a strip, and cover with the curd mass on top. Cover finished dishes with cheesecakes with film on top (to avoid crushing the products, you can wrap the dish in a plastic bag) and place in the freezer for at least 2 hours until completely frozen.

Step 6

Melt the chocolate in a water bath or in the microwave for 10 seconds, stirring occasionally. Using two forks, you can glaze frozen curd cheeses very quickly, because the chocolate immediately hardens on cold curd cheeses. There is room for improvisation - you can use dark, milk or white chocolate. And also make a pattern with white chocolate on frozen dark glaze. I covered it with milk chocolate (we simply can’t find white chocolate).

Step 7

Wrap each finished curd cheese in a piece of foil in the form of candy and store in the freezer! From the specified amount of products I got 18 large cheese curds (9 pieces of each type)

Step 8

I wrapped each type of cheesecake in a different foil so as not to mix it up! You can also use colored ribbons to identify species - kids will love this packaging! Or just put it in different containers or bags and place it in the freezer.

Step 9

Store the finished cheese curds in the freezer, remove them 15-20 minutes before eating. Since I have experience working in the dairy industry and know the technology for the production and sale of cheese curds, I recommend handling this product very carefully. Since cottage cheese is a perishable product, in a sweet form with various fillings it can be very difficult to distinguish its sour taste, and poisoning from dairy products is very dangerous! But curd cheeses are stored well in the freezer! After defrosting, it is better to consume them within 24 hours; do not store them defrosted for longer. Therefore, it is better to take out from the freezer the amount of cheese that you plan to eat immediately. Moreover, they defrost very quickly, you only have time to brew a mug of aromatic tea and you can enjoy a magnificent tasty and healthy dessert from the stocks of your freezer!;)

How to make “Curd cheesecakes at home”

Melt the butter for the curd filling. Mix it with regular and vanilla sugar.

Rub the cottage cheese through a sieve so that there are no lumps. Then mix it with the oil mass into a single consistency.

From the resulting mass, make cheesecakes 5 cm in size. Place them in the freezer for 1-2 hours.

Make the glaze. Place the butter and chocolate in a water bath. Stirring constantly, cook a smooth glaze.

Cover the frozen curds with chocolate glaze.

Place the dessert in the freezer for another 30 minutes and then serve. Enjoy your tea!

Ingredients for the recipe for glazed cheese curds:

Medium fat cottage cheese - 500g;
Sour cream (15%) - 1 tbsp. l.;
Sugar - 7 tbsp. l.;
Coconut flakes - 2 tbsp. l.;
Black chocolate - 1 bar (100 g);
Sweet bar (chocolate) - 1 pc. (100 g);
Butter - 2 tbsp. l.;
Vanilla sugar - 1 tsp.
Silicone or paper molds as desired.

Recipes

It’s worth going into detail on several step-by-step recipes, because, fortunately, making homemade cheese curds is quite easy. Some are even suitable for people on PP.

Vanilla flavor

Invigorating and delicious vanillin will give the curd a pleasant smell and a sweetish sensation. The recipe for this dessert does not contain granulated sugar, so it is suitable for small children, pregnant and nursing mothers.

Compound:

whipped cottage cheese – 500 grams;
butter – 100 grams;
bitter dark chocolate – 100 grams;
powdered sugar, optional - 100 grams;
small packet of vanilla extract.

The curd needs to be thoroughly beaten until liquid and placed in a gauze bag. Wait until all the whey has left the liquid curd and start cooking.

While the main cheese product is “resting,” additional preparation should be done. In a separate bowl, mix soft (not melted) butter and the remaining ingredients from the list. Add the cottage cheese and, after mixing thoroughly, put it in the refrigerator.

After 10 minutes, take out the mixture and form glazed curds. To prevent them from sticking to your palms during cooking, you need to put a little water in a cup and constantly wet your hands.

The first step is to come up with a form that suits you. The best option would be a small sausage made from curd mass. Next, we sculpt balls in wet hands and stretch them to the desired appearance. Our curd cheeses can resemble small cakes.

We wrap homemade preparations in foil or film and hide them in the refrigerator for 15 minutes. Finally, we dip the dessert in chocolate and put it in the freezer for another 15 minutes. Remove during meals.

Cheese "Potato"

Today, the well-known sweet cake can be turned into your favorite home-made glazed cheesecake. This version of the recipe does not require molds, because all you need is your hands.

Compound:

whipped cottage cheese – 400 grams;
shortbread cookies – 150-200 grams;
cocoa powder – 3-4 tablespoons;
powdered sugar – 18 grams;
yogurt without additives – 50 grams;
vanillin – 2 tablespoons;
ground walnuts - 6 large spoons;
dark chocolate – 1 bar;
butter – 3 tablespoons;
milk - half a glass.

Cooking process:

In a coffee grinder or blender, crush the cookies and walnuts until smooth;
grind and beat the curd mass with cocoa, vanilla powder, yogurt;
mix the ingredients from the first 2 points together and bring to a solid state;
prepare beautiful shapes and put them in the refrigerator for a quarter of an hour;
melt the chocolate and butter in a water bath;
Dip the finished balls into the chocolate mixture and place on a napkin;
put the cheeses in the cold for half an hour.

You should not store dessert food for a long time, otherwise in the refrigerator it will lose the necessary vitamins and the consistency will fall apart.

"Coconut tenderness"

Thanks to high-quality ingredients, the dessert comes out sweet and melts in your mouth. People suffering from allergic reactions should be careful with these products.

Ingredients:

fresh cottage cheese – 400 grams;
dry coconut flakes – 100 grams;
granulated sugar or powdered sugar – 20 grams;
butter – 20 grams;
sour cream – 3 tablespoons;
chocolate bar.

Cooking process:

mix mashed cottage cheese, powder, butter, coconut powder;
we make beautiful circles and put them in the freezer for a quarter of an hour;
take out the blanks and dip them in melted chocolate glaze;
We put it in the cold again and wait.

Coconut cakes will be perfect for tea time or as an afternoon snack for kids. You can also replace the chocolate glaze with a cocoa powder mixture. The taste of sweetness will not change.

Cheese with condensed milk

Those with a sweet tooth simply cannot pass up this elegant curd dessert, because the condensed milk filling is one of the most favorite among people of all ages.

Compound:

whipped cottage cheese – 500-600 grams;
granulated sugar – 5 tablespoons;
butter or margarine – 5-6 tablespoons;
white or boiled condensed milk - according to your taste;
several bars of dark chocolate.

Cooking process:

mix cottage cheese, sugar, butter together;
form balls and pour the main product of the recipe into them;
put in a cold place for 15-20 minutes;
melt the chocolate in a water bath with 1 tablespoon of butter;
envelop our dessert in a chocolate shell;
remove for additional freezing.

Condensed milk will be used as a filler. Unfortunately, it’s not so easy to pour liquid into anything, so we’ll use a little trick. When the curd cheese has already been formed into a certain shape, take a knife and cut a little on top. Pour condensed milk into this gap and carefully pinch it, like dumplings. Then dip it in the glaze and wait for it to freeze.

The second option for reliable design is a silicone board with indentations. It will make it much easier and faster to follow all the instructions in the recipe. It will also give the cheese curds a beautiful appearance.

Let's look at some useful tips given by experienced housewives. These recommendations will help you get a richer taste of the product, as well as avoid mistakes during its preparation.

For a rich and pleasant taste, it is better to always beat the cottage cheese to knock out all the lumps and irregularities. A soft and homogeneous mass will not allow the glazed dessert to fall apart.
You should not keep the ingredients or the finished cheese in the freezer for too long, otherwise the product risks being spoiled. You should prepare food for 1-2 times so that the snack is always tasty and fresh.
For low-calorie sweets, do not use sugar or chocolate coating. The best filling option would be homemade jam. You can prepare it yourself using your favorite berries and a blender.

Fruits and berries should not be frozen, but fresh, so that excess moisture cannot spoil the food product.

To learn how to make glazed cheese curds at home, watch the following video.

The best and most convenient way to independently reproduce the children’s favorite dessert is suitable for those who have portioned silicone molds for muffins (higher) or baskets (lower). If you don't have kitchen utensils made of universal material, don't worry. There was a good recipe, and there are creative alternatives to molds. Read carefully!

Since we create curd cheeses at home, we invite the younger generation of sweet tooths to a culinary master class - together we carry out fascinating experiments, first with melting before our eyes and then hardening chocolate, transforming products into a magical delicacy and look forward to the tasting.

Cooking time: 60 minutes / Number of servings: 6

Peled baked in the oven with vegetables

Compound:

peled – 1 kg;
zucchini – 0.2 kg;
onion – 100 g;
carrots – 150 g;
lemon – 1 pc.;
salt, pepper, thyme - to taste;
vegetable oil – 10 ml.

Cooking method:

Rinse the carcasses of cleaned and gutted peled well and dry with a towel.
Rub inside and outside with salt, pepper, and thyme. Sprinkle with lemon juice and leave for half an hour.
Wash the vegetables.
Cut the zucchini and carrots into circles, the onion into half rings. Divide the vegetables according to the number of fish (you may have two or three, depending on the size).
Prepare the foil and grease each piece with oil.
Place a certain part of the zucchini on each piece of foil, and place the peled carcasses on top.
Place some of the carrots and onions in the belly, and distribute the rest on the fish.
Wrap the fish in foil and place on a baking sheet.
Place in an oven preheated to 180 degrees for half an hour. Unwrap the foil 10 minutes before it’s ready.