Cheesecake with Cherry Confit and Rocher Chocolate Glaze

Indulge in Luxury: Cheesecake with Cherry Confit and Rocher Chocolate Glaze

When it comes to indulgent desserts, few combinations rival the rich, creamy texture of cheesecake paired with the vibrant sweetness of fruit and the luxurious depth of chocolate. If you’re looking to elevate your dessert game to the next level, look no further than this incredible Cheesecake with Cherry Confit and Rocher Chocolate Glaze. It’s the perfect balance of smooth, tangy cheesecake, sweet cherry confit, and the irresistible crunch and richness of Rocher chocolate.

Whether you’re planning for a special occasion, a holiday gathering, or simply treating yourself, this cheesecake will certainly steal the show.

Ingredients:

For the Crust:

• 200g digestive biscuits (or graham crackers)
• 100g melted butter
• 2 tbsp sugar (optional)

For the Cheesecake Filling:

• 600g cream cheese (room temperature)
• 200ml heavy cream
• 100g sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp cornstarch (to stabilize the filling)

For the Cherry Confit:

• 250g fresh cherries (pitted)
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp vanilla extract

For the Rocher Chocolate Glaze:

• 150g milk chocolate
• 50g hazelnut spread (like Nutella)
• 50g heavy cream
• Crushed hazelnuts (for garnish)

Instructions:

Step 1: Prepare the Crust

1. Start by preheating your oven to 175°C (350°F).
2. In a food processor, pulse the digestive biscuits until finely crushed. If you don’t have a food processor, you can place the biscuits in a zip-lock bag and crush them with a rolling pin.
3. Mix the crushed biscuits with melted butter and sugar (if using) until the mixture sticks together when pressed.
4. Press this mixture into the base of a springform pan (around 9 inches in diameter), ensuring an even layer. Use a spoon or the back of a glass to compact it firmly.
5. Bake the crust in the preheated oven for about 8–10 minutes, or until it is lightly golden. Remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. You can use a hand mixer or a stand mixer for this step.
2. Add the heavy cream and continue mixing until the mixture is well combined.
3. Add the eggs one at a time, making sure each one is fully incorporated before adding the next.
4. Stir in the vanilla extract and cornstarch.
5. Pour the cheesecake batter over the cooled crust and spread it out evenly.
6. Bake the cheesecake in the oven at 160°C (320°F) for about 50–60 minutes, or until the center is set but still slightly wobbly.
7. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Afterward, refrigerate it for at least 4 hours, or preferably overnight, to set completely.

Step 3: Prepare the Cherry Confit

1. In a saucepan over medium heat, combine the pitted cherries, sugar, lemon juice, water, and vanilla extract.
2. Stir occasionally and bring to a simmer. Let it cook for about 10–15 minutes, until the cherries break down and the mixture thickens into a syrupy consistency.
3. Remove from the heat and let the cherry confit cool to room temperature. The confit will continue to thicken as it cools.

Step 4: Make the Rocher Chocolate Glaze

1. In a heatproof bowl, melt the milk chocolate over a d
   
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