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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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