Cheesecake with Cherry Confit and Rocher Chocolate Glaze

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.
Storage

Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Be sure to cover it to prevent the chocolate glaze from drying out.
Freezer: You can also freeze the cheesecake (before glazing) for up to 2 months. Wrap the unglazed cheesecake tightly in plastic wrap and aluminum foil. When ready to serve, thaw in the refrigerator overnight, then proceed with glazing and serving.
Nutritional Facts (Per serving, based on 10 servings)

Calories: Approximately 350 kcal
Protein: 6g
Carbohydrates: 28g
Fat: 24g
Fiber: 2g
Sugars: 20g
Calcium: 6% of the recommended daily intake
Iron: 8% of the recommended daily intake
FAQs

Can I use other fruits for the confit?
Absolutely! You can substitute cherries with raspberries, strawberries, or blueberries. Just adjust the sugar and cooking time according to the sweetness and texture of the fruit.
Can I make the cheesecake without gelatin?
Yes, if you prefer a no-gelatin cheesecake, you can make a no-bake version by whipping heavy cream and folding it into the cream cheese mixture. However, the texture will be softer and less structured than a gelatin-set cheesecake.
What type of chocolate should I use for the glaze?
Use good-quality dark or semi-sweet chocolate for the glaze. Milk chocolate can also work if you prefer a sweeter glaze, but the final texture may be slightly softer.
Can I make this cheesecake in advance?
Yes, you can make the cheesecake a day or two in advance. Simply store it in the refrigerator until ready to glaze and serve.
How can I ensure my cheesecake has no cracks?
To avoid cracks in the cheesecake, be careful not to overbeat the cream cheese mixture, as this can incorporate too much air. Additionally, let the cheesecake cool gradually by leaving it in the oven (with the door slightly ajar) for about 30 minutes after baking.
Conclusion
This Cheesecake with Cherry Confit and Rocher Chocolate Glaze is a showstopping dessert that combines rich flavors and textures to create a truly indulgent treat. The creaminess of the cheesecake contrasts beautifully with the tartness of the cherry confit and the crunchy, chocolatey Rocher glaze. While this recipe has multiple steps, each one is straightforward, and the final result is a decadent dessert perfect for any occasion. Whether you’re hosting a special event or simply want to enjoy a luxurious homemade cheesecake, this recipe will not disappoint!