Cottage cheese bars with red berries, in dark chocolate glaze

Prepare the filling: place the frozen berries in a small saucepan, pour in a couple of tablespoons of water, place over medium heat and cover with a lid. Shaking the pan, bring the mixture to a boil. Remove the lid and cook, stirring, for about 7 minutes. Grind into puree with a blender.

Add honey and agar-agar to the berry puree, stir and cook, stirring, for 1-2 minutes. Cool the filling slightly, place in a pastry bag and refrigerate for 1-2 hours.

Soften the butter to room temperature. Using a blender, mix cottage cheese, butter, sour cream, powdered sugar and vanilla until smooth.

Make blanks from the curd mass - you can use silicone molds with depressions in the form of cylinders, or place the curd mass in a pastry bag with a nozzle/hole with a diameter of 2.5–3 cm and place cylinders 7–8 cm long on parchment or silicone sheet. In any case, first lay out half the mass of each curd, a strip of filling on it in the center, and the remaining half of the curd mass on top. Freeze your pieces until completely firm, 3–4 hours.

For the glaze, chop the chocolate and melt in the microwave or in a water bath. Mix with butter until smooth and pour into a tall, narrow glass or immersion blender glass. Keep frosting warm.

Prepare a silicone sheet, tray or board (cover the latter with parchment). Taking 2-3 cheeses out of the freezer, stick them vertically on a small narrow knife (you can use a wooden Chinese chopstick) and quickly dip them into the warm glaze. Hold the cheese over the bowl with the glaze for a bit to remove excess glass. Place the frozen curds on the prepared sheet/board/tray.

Place the finished cheese curds in the refrigerator immediately, otherwise droplets of condensation will form on the surface. After 30 minutes the cheesecakes can be eaten.