Eskimo's cheesecake on a stick

8 servings
1 day

How to make Eskimo cheesecake on a stick? Prepare everything you need for this. Fill the gelatin with cold water beforehand and leave to stand for 20-30 minutes to swell. Berry filling in the filling can be used any. I have blackcurrant confitur. I like the combination of sweet cake and sour filling.

Combine the milk with the sugar, put on a heat and bring to a boil. Stir to dissolve the sugar.

When the milk boils, remove it from the heat and add the swollen gelatin to the hot mass. Stir to dissolve completely. Particles of gelatin may still remain in the mass. To prevent them from falling into ready-made cakes, strain the whole mass through a strainer. Then cool to room temperature.

At this time, prepare the casters in the form of popsicles. Insert sticks into them.

Combine the fatty cream with the curd cheese and whisk them a little. Do not beat to a stable cream. Enough to a uniform, thick consistency.

Then stir the milk gelatin mass into the cheese cream. You don't need to beat - just intervene.

The finished mousse mass will be uniform, glossy.

Pour it into the prepared Eskimo moulds and add a little berry filling immediately to the middle. It is convenient to add it using a pastry bag. Then put the eskimoshkas in the freezer for 6-8 hours to freeze completely. When frozen, they can be easily removed from the mold.

For the glaze, break the chocolate into pieces and add some vegetable oil. Melt everything, stirring.

Cool the chocolate glaze and pour into a tall glass. Remove the popsicle from the moulds, dip into the chocolate glaze and immediately remove. On the glaze, you can immediately sprinkle with something to decorate. On frozen popsicles, the glaze freezes instantly. Place the cakes on the parchment and place in the fridge, for slow defrosting.

Nice treat!