Cheesecake with Cherry Confit and Rocher Chocolate Glaze
This indulgent Cheesecake with Cherry Confit and Rocher Chocolate Glaze combines the creamy richness of a classic cheesecake with a tangy cherry layer and a crunchy, decadent chocolate glaze. The velvety smooth cheesecake is paired with a fresh cherry confit and then coated with a gourmet Rocher glaze, which adds an irresistible combination of chocolate and crushed nuts or freeze-dried berries. This dessert is perfect for special occasions or when you want to impress your guests with a stunning and luxurious treat. While the recipe requires several components, each step is easy to follow, and the results are well worth the effort.
Full Recipe:
Ingredients
For the Cheesecake:
120 g cream
100 g sugar
12 g sheet gelatin (140 bloom)
or
12 g powdered gelatin + 60 g water
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
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Step 1: Prepare the Cheesecake Base
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.
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).
Dissolve the gelatin:
Remove the cream mixture from the heat. Add the soaked or bloomed gelatin and stir until completely dissolved.
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.
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.
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
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.
Thicken the confit:
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