How to make chocolate curds at home. Homemade glazed cheesecakes

Everyone knows that cottage cheese is useful as an excellent source of calcium and protein. However, not everyone loves him. Another thing is glazed cheese. This is a popular delicacy from the dairy department, which is enjoyed by both adults and children. This alternative way of consuming cottage cheese would be good, if not for a few “buts”: like store-bought yoghurts, store-bought cheese curds contain many impurities, flavorings, taste improvers, but only a small part of the cottage cheese we need. What to do? Should I avoid this product? Not at all necessary. You just need to learn how to make glazed cheese curds yourself.

Why buy when you can make it at home?

If you think that it is very difficult to replicate store-bought chocolate-coated cheesecake at home, then you are mistaken. In fact, you can not only prepare a delicacy that is very similar in taste and appearance, but also make it much healthier. The main thing is to get good cottage cheese, and even better - to purchase a natural village product. Then your glazed cheese will contain a storehouse of vitamins and have an unusually delicate taste. So let's get started.

Cooking easily and quickly

Products needed for homemade (500 grams), sugar (1-2 spoons), a little butter (about 100 grams) and vanillin. It is best to grind the sugar into powder so that it does not crunch on your teeth. Mix all the ingredients and form small “logs” from the resulting mass. They need to be placed on a flat plate and put in the freezer to harden. Meanwhile, let's start with the glaze.

The finishing touch is glaze

For homemade, take 2 large spoons of cocoa and 4 spoons of sugar and sour cream. Mix these ingredients and heat in a water bath to obtain a homogeneous mass. The thickness can be adjusted by adding water or milk. Cool the resulting chocolate sauce and pour it over the frozen cheeses. Now they need to be put back in the freezer. After a while, you can check out our homemade chocolate-covered cheese curds. In appearance, they are practically indistinguishable from store-bought ones, but in taste, home-cooked ones undoubtedly win.

Home range

You will say that there is such a variety of flavors and fillings on sale that homemade glazed cheesecake will quickly get boring. What's stopping you from expanding your own range? When preparing it, you can add chopped nuts to it, hide berries, pieces of dried fruit inside, make a filling of jam or boiled condensed milk, mix with cocoa. You can form a curd log and place it on the cookies, and then pour chocolate over it. As you can see, there are no less opportunities to experiment at home.

How to make it tastier?

Some useful tips to make your glazed cheese even tastier. It is best not to just mix the curd base, but to beat it with a mixer. Then the product will turn out more airy and tender. The glaze doesn’t have to be made from cocoa; you can buy a bar of bitters, milk, or even just melt it in a water bath - it’s faster and tastier. If you are going to eat the cheese curds right away, you can add a little cream to the cottage cheese. For small children, the best fillings are berries and dried fruits; for adults and teenagers, the assortment can be expanded. Store-bought glazed cheese curd or homemade curd delicacy - what do you choose?

Cottage cheese can be considered one of the healthiest protein products. Its main and secondary components interact perfectly with each other. They also serve as a nutritious source of vitamins for the body. Dishes made from it will perfectly complement any breakfast or tea party.

Unfortunately, most children try to avoid consuming dairy and fermented milk products, so curd cheeses with chocolate icing have begun to be produced for them. Today, such cheese curds are prepared with a variety of fillings - from condensed milk to fruit and caramel.

Do I need to buy it in a store?

Doctors and nutritionists do not recommend consuming this product more than 1 piece per day, due to the increased level of fat content and calorie content per bar. They also advise you to carefully monitor the composition and quality of food, because manufacturers often stuff it with cheap, expired ingredients.

Unfortunately, it is difficult to keep track and find a good nutritious product on the counter, but there is a way out. At home, you can make glazed sweets, which will be much healthier, and give it any taste. And you will also have the opportunity to control the smell, color and level of sucrose and fructose.

The homemade dessert variation can be modified to suit people suffering from diabetes, obesity, heart disease and high blood sugar. Now the delicacy is suitable for absolutely every person, even with very serious problems.

Main Ingredients

One of the main products of glazed cheese, beloved since childhood, is curd mass. It is this that forms the bar and allows you to enjoy the great taste of the dessert. Of course, store-bought cheese curds are very tasty, sweet and tender, but they are not beneficial to human health, largely due to high sugar.

They do not contain the best ingredients: granulated sugar, butter, preservatives, dyes and other harmful substances. But even such a set does not allow them to remain fresh for a long time. And you can’t always trust the expiration date written on the packaging.

If you compare the finished product with a homemade one, the difference in calorie content is very different, approximately several times. Cheeses from the manufacturer contain 200 kcal per 100 grams, and bars prepared in your own kitchen contain 80-100 kcal for the same weight. Of course, it is also important to take into account the BJU norm, which is always exceeded in the first option.

In addition, you can add any ingredients other than cottage cheese to homemade desserts:

• pieces of fruit;
• mint;
• white and boiled condensed milk;
• vanillin;
• lemons and oranges;
• chocolate.

General cooking principles

The rules and plan for making homemade sweet cheese are quite simple, but all recipes have their own nuances that you need to know and apply. The first step is to prepare all the binding ingredients and the necessary utensils. Next, we remember the features of making our own cheesecakes.

• The curd should always be ground in a blender until smooth, and also ground through a perforated bowl. These actions are guaranteed to give the product a delicate and airy taste of childhood. In addition, you will avoid unpleasant lumps.
• To lower the calorie bar, it is important to use a small amount of sugar, as well as low-fat cottage cheese. The main condition is a good shelf life and proper storage.
• The cheese must have a shape, so the mass must be prepared in such a way that it is possible to sculpt a stable figure. To do this, all liquid products must be introduced gradually. If you pour condensed milk or jam into a still liquid mixture, your curds will simply fall apart during formation. Mix all the ingredients one by one, while carefully monitoring the consistency.

• Before covering the balls (or another shape) with melted chocolate, cooks advise keeping them in the freezer for a little while - about 20 minutes. The difference can be noticed when cooking occurs with great ease and pleasure.
• It is much easier to dip the curds into the glaze using a skewer. Form the curd mass around a thin stick and refrigerate for 15-20 minutes. Then, holding the straw, carefully plunge the contents into the liquid.
• The chocolate for the glaze needs to be melted in a water bath with the addition of butter. This method will allow you to thoroughly dissolve the solid base and turn it into a viscous mixture. If you use a microwave oven, lumps may form.

The production of glazed cottage cheese curds may depend on your care and recipe. Before you start preparing dessert, make sure you have all the food in your kitchen or home. This act will ensure a pleasant pastime and a high level of taste of the prepared food.

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 while 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;
• bar of chocolate.

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.

Nowadays, many mothers are trying to prepare baked goods and sweets at home so that their children get “less chemicals.” One of my friends makes sweets from dried fruits and lollipops, another bakes “Barney bears”, they are very similar to store-bought ones and children like them. My daughter and I experimented with glazed cheese curds, it turned out delicious, try it!

By the way, find out how to make homemade sweets in our materials

For the filling, we took cottage cheese and curd cheese, and two types of glaze: we simply covered it with melted milk chocolate (it turned out brittle and crispy) and made a glaze of dark chocolate with butter and cream (“it doesn’t harden until crunchy, it turns out softer and more plastic”). I liked it better, although it melts faster at room temperature and from the warmth of your hands, but the children liked the harder milk chocolate coating.

Curd cheeses in chocolate glaze

* Prepare the cream cheese, cottage cheese and butter, let stand at room temperature - so that the butter becomes soft and the cheese and cottage cheese warm up. Products of the same temperature mix more easily.

* The cottage cheese needs to be soft and crumbly; I rub it through a sieve so that the cheese and curd mass is homogeneous. Combine all the filling ingredients and mix well. Adjust the amount of honey and/or sugar to your taste. That's it, the filling is ready, you can make cheesecakes.

* For the glaze, melt dark chocolate with a spoonful of butter and cream in a water bath, stir - you will get a smooth, shiny mass. Be careful not to overheat the chocolate, it may curl into grains and will no longer melt. To keep it in a liquid state, I leave it on the lowest heat or turn off the stove completely until the glaze begins to thicken again.

* First option: I put part of the filling in a small bag, use a knife or ruler to form a “sausage”, it is obtained automatically if you put the bag on the table and draw the edge of the ruler, moving all the filling down to the bottom of the bag. I twist the free edge and put it in the refrigerator, the curd mass will cool and become dense. You can put it in the freezer for a while to speed up the process, but don't freeze it at all.

* I cut the curd “sausage” into small pieces, put it on a fork, and, holding the fork over a bowl of chocolate, pour glaze from a spoon. I put it on a board covered with foil. In order for the cheese to have a “bottom”, pour a little chocolate onto the foil and place the already glazed cheese in this place. Cool in the refrigerator.

Cons: the chocolate spreads in a thick layer and hardens quickly on the cold filling. Accuracy, compared to industrial cheesecakes, is a C grade.

* Second option: I use silicone small cupcake molds to make a chocolate body for the cheesecake. I got 4 cheeses in 80 ml molds. I pour a couple of spoons of chocolate inside the mold, spread it and spread it over the bottom and sides, turn it over, shake it slightly and let the excess chocolate drip back into the bowl. The chocolate is quite thick, it flows slowly, don’t rush. Place the molds in the freezer, where the chocolate will quickly harden and you will get thin, smooth chocolate “baskets.”

This is what coating a mold with melted chocolate looks like.

* When I put the fourth one in the freezer, the first one can already be filled. I placed the filling tightly, leveled the top with a knife, pressing it lightly so that the filling was not higher than the edges, but even a little lower. I filled it, put it back in the freezer - when the top layer of the curd mass has cooled, you will need to cover it with chocolate - make the bottom of the future cheese.

Here is a version with chocolate icing.

* When you have filled all four, you can cover the first one with chocolate, and so on. Now you need to cool it well in the refrigerator. We couldn’t wait to try the cheese curds, so we put two in the freezer for about 15 minutes (they cool more evenly in the refrigerator). The silicone molds are very easy to remove, you just need to carefully pick up the edge.

* It turned out very tasty! In general, it’s not difficult, you just need desire and a little free time. The children asked me to make it with filling next time, I’ll try it with boiled condensed milk. And chocolate “baskets,” by the way, can be removed from the molds and filled with fruits and berries, ice cream, and decorated with whipped cream. It will be a good dessert, simple and effective!

Bon appetit!

Recommend to your friends:

Perhaps all kids love to eatsweet curd cheeses in glaze . But when you study the composition of this delicacy, you become uneasy: insteadcottage cheese and other natural ingredients, who knows what. prepared for caring mothers and grandmothersrecipe deliciouscheesecakes in chocolate glaze , which will only benefit your kids.

Tastehomemade cheesecakes so chic that my daughter, having tried my homemade cheese curds for the first time, said that this would now be her favorite dish.

Ingredients for making sweet cheese curds

Cottage cheese (homemade or store-bought) 200g.Butter 50 gr.Cookies (the most common) 150 gr.Yogurt, kefir or drinking starter two or more tablespoonsSugar 2 tablespoons or to tasteCocoa 2 tablespoons or to taste

For chocolate glaze

Cocoa powder 2 tablespoonsSugar 4 tablespoonsButter 50 g.Milk or water 1 tablespoon

How to make chocolate cheesecakes at home

Scroll the cookies in a meat grinder or roll them out with a rolling pin, if you want (like me) to leave larger pieces.If you use homemade cottage cheese, rub it through a sieve or mince it. An even simpler option is to use a hand blender to give the cottage cheese a smooth, paste-like consistency. Store-bought cottage cheese can be left as is. Add yogurt, softened butter and cottage cheese to the crushed cookies.

Stir the mass. Add sugar and cocoa to the cheesecake base.

Stir until smooth. You can use a hand blender for this. The mass should be quite dense.

Wetting your hands with cold water, form the curd mass into curds and place them on the board.

These blanks should be placed in the freezer for an hour to make it easier to cover them with glaze.Immediately before coating the curds, prepare the chocolate glaze (it hardens quickly).

Making chocolate glaze Put butter in a bowl, add cocoa powder, sugar, pour in water and place the bowl in a steam bath.

Stir the glaze ingredients continuously until they form a smooth, thick glaze. The thickness of the glaze can be adjusted - if it is too thick and not suitable for glazing cheese curds, drop a little milk into it.

How to make glazed cheese curds at home Dip the “frozen” cheeses into the warm glaze and place them on a plate. If the glaze hardens during the process, reheat it in a water bath and continue the process. To eat unsightly chocolate smudges and drops (which can appear when icing curds), there is usually a queue.

You get about 14 cheesecakes.

Place the cheeses in the refrigerator for an hour or two to allow the glaze to completely harden. This delicacy is incredibly tasty, with a sweet curd flavor and a slight hint of bitter chocolate glaze. Even those family members who don’t usually eat them liked our cheesecakes. Be sure to make homemade sweet cheese curds (and you will be asked to make them again and again).

Popular materials

It’s hard to imagine the taste of childhood without cottage cheese products. Here is my favorite curd dessert - chocolate glazed cheese curds. In my childhood there was not such an abundance of curd cheeses and choice as there is now, perhaps that’s why it seems to me that those cheese curds from my childhood were the most delicious...

Chocolate cheesecakes prepared according to a home recipe are very healthy and tasty, but it seems to me that they are still missing some secret ingredient!!!??

1. First of all, we need to prepare chocolate molds for the cheesecakes. In the absence of rectangular ones, I used regular silicone muffin tins. Of course, they are a little big, but this does not affect the taste at all.

2. Melt the chocolate in a water bath with the addition of a small piece (about 10-15 grams) of butter.

3. When the chocolate and butter melt, mix everything and grease the molds with a silicone brush.

4. So generously so that the chocolate layer is even. Now put the chocolate pieces in the freezer for 10-15 minutes.

5. Take homemade cottage cheese, preferably wet, so that the curds turn out juicy, put it in a deep container.

6. Add condensed milk.

7. And softened butter.

8. Using a blender attachment, mix the mass until smooth. The curd part is ready.

9. Meanwhile, the chocolate molds had time to harden. We take them out of the freezer.

10. And fill to the top with curd and creamy mass.

11. Cover the top with the remaining melted chocolate (you may need to heat it again in a steam bath). And put it in the freezer for 10-15 minutes.

12. Done! We take out the chocolate-covered curd cheeses from silicone molds and treat them to our household.

13. My bottom layer of chocolate turned out to be very thin, so the curd mass is visible. Transfer the dessert to a plate.

14. Drizzle with condensed milk or your favorite syrup and serve with tea or cocoa. Tasty and healthy!