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.
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