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
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