Cheesecake with Cherry Confit and Rocher Chocolate Glaze

Ingredients

For the Cheesecake:

• 120 g cream
• 
• 100 g sugar
• or
• 12 g powdered gelatin + 60 g water12 g sheet gelatin (140 bloom)
• 300 g cream cheese
• 1 tsp vanilla paste

For the Cherry Confit:

• • 100 g cherries
  • 1 tsp sugar
  • 1 tsp cornstarch

For the Rocher Chocolate Glaze:

• • 250 g chocolate
  • 70 g vegetable oil
  • Crushed nuts or freeze-dried berries (for texture and flavor)

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Base

1. 1. Prepare the gelatin:
      • • If using sheet gelatin, soak it in cold water for about 5-10 minutes until soft. Once softened, gently squeeze out the excess water and set aside.
        • If using powdered gelatin, mix it with 60 g of cold water and let it bloom for 5-10 minutes. It will swell and absorb the water, becoming thick.

      

   2. Heat the cream and sugar:
      In a small saucepan, combine 120 g of cream and 100 g of sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (do not boil).
   3. Dissolve the gelatin:
      Remove the cream mixture from the heat. Add the soaked or bloomed gelatin and stir until completely dissolved.

1. 1. Prepare the cream cheese mixture:
      In a large bowl, beat 300 g of cream cheese with a mixer until smooth and creamy. Add 1 teaspoon of vanilla paste and mix until combined.
   2. Combine the mixtures:
      Slowly pour the warm cream and gelatin mixture into the cream cheese, beating continuously until smooth and well combined. The result should be a velvety, creamy cheesecake batter.
   3. Chill the cheesecake:
      Pour the cheesecake mixture into a prepared cake ring or mold, smoothing the top with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.

Step 2: Make the Cherry Confit

1. 1. Prepare the cherries:
      In a small saucepan, combine 100 g of cherries (pitted and halved) with 1 teaspoon of sugar. Cook over medium heat for about 5-7 minutes, until the cherries release their juices and soften.
   2. Thicken the confit:
      In a small bowl, dissolve 1 teaspoon of cornstarch in a tablespoon of water. Add this mixture to the cherries and cook for another 1-2 minutes, stirring constantly, until the cherry mixture thickens into a jam-like consistency.
   3. Cool the confit:
      Once thickened, remove the confit from the heat and let it cool completely. Set it aside for later assembly.

Step 3: Prepare the Rocher Chocolate Glaze

1. 1. Melt the chocolate:
      In a heatproof bowl, melt 250 g of chocolate over a double boiler or in the microwave in 30-second intervals, stirring between each interval, until smooth and fully melted.
   2. Add the oil:
      Stir in 70 g of vegetable oil into the melted chocolate. This will give the glaze a smooth, glossy finish and help it harden with a perfect snap when chilled.
   3. Add texture:
      For a classic Rocher texture, stir in crushed nuts (such as hazelnuts, almonds, or walnuts) or freeze-dried berries into the chocolate glaze. Mix until the added ingredients are evenly distributed throughout the glaze.

Step 4: Assemble the Cheesecake

1. 1. Spread the cherry confit:
      Once the cheesecake has set and the confit is cooled, carefully spread the cherry confit over the top of the cheesecake in an even layer. Make sure the confit is evenly distributed.
   2. Glaze the cheesecake:
      After spreading the confit, gently pour the Rocher chocolate glaze over the cheesecake, allowing it to cover the top and drip down the sides for a dramatic effect. The glaze will harden as it cools, creating a crunchy outer shell.
   3. Chill the cheesecake again:
      Place the glazed cheesecake back in the refrigerator for at least 1 hour to allow the glaze to set completely before serving.

Step 5: Serve

When ready to serve, remove the cheesecake from the mold or ring carefully, slice it into pieces, and enjoy the combination of creamy cheesecake, tangy cherry, and crunchy chocolate. Garnish with extra nuts, berries, or a dusting of powdered sugar for a beautiful presentation.

Cooking Tips

• • Cheesecake Consistency: For an ultra-smooth and creamy cheesecake, make sure the cream cheese is at room temperature before mixing. Cold cream cheese can result in lumps in the batter.

• Gelatin Activation: Always dissolve gelatin in warm (but not boiling) liquid to ensure it activates properly. If the liquid is too hot, the gelatin’s setting properties may be compromised.
• Glaze Texture: You can customize the texture of the Rocher glaze by using different types of nuts or freeze-dried fruits. For example, hazelnuts provide a classic Ferrero Rocher-like crunch, while freeze-dried raspberries or strawberries add a tangy burst of flavor.