In a small bowl, dissolve 1 teaspoon of cornstarch in a tablespoon of water. Add this mixture to the cherries and cook for another 1-2 minutes, stirring constantly, until the cherry mixture thickens into a jam-like consistency.
Cool the confit:
Once thickened, remove the confit from the heat and let it cool completely. Set it aside for later assembly.
Step 3: Prepare the Rocher Chocolate Glaze
Melt the chocolate:
In a heatproof bowl, melt 250 g of chocolate over a double boiler or in the microwave in 30-second intervals, stirring between each interval, until smooth and fully melted.
Add the oil:
Stir in 70 g of vegetable oil into the melted chocolate. This will give the glaze a smooth, glossy finish and help it harden with a perfect snap when chilled.
Add texture:
For a classic Rocher texture, stir in crushed nuts (such as hazelnuts, almonds, or walnuts) or freeze-dried berries into the chocolate glaze. Mix until the added ingredients are evenly distributed throughout the glaze.
Step 4: Assemble the Cheesecake
Spread the cherry confit:
Once the cheesecake has set and the confit is cooled, carefully spread the cherry confit over the top of the cheesecake in an even layer. Make sure the confit is evenly distributed.
Glaze the cheesecake:
After spreading the confit, gently pour the Rocher chocolate glaze over the cheesecake, allowing it to cover the top and drip down the sides for a dramatic effect. The glaze will harden as it cools, creating a crunchy outer shell.
Chill the cheesecake again:
Place the glazed cheesecake back in the refrigerator for at least 1 hour to allow the glaze to set completely before serving.
Step 5: Serve
When ready to serve, remove the cheesecake from the mold or ring carefully, slice it into pieces, and enjoy the combination of creamy cheesecake, tangy cherry, and crunchy chocolate. Garnish with extra nuts, berries, or a dusting of powdered sugar for a beautiful presentation.
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