Godiva Chocolate Cheesecake Recipe

We already know that the Cheesecake Factory makes some of the best cheesecakes money can buy.

With so many different variations of their original cheesecake recipe, it can be hard deciding on the best one.

However, if you’re a chocolate lover and you’ve always found the non-chocolatey variants to be too simple and bland for your taste, the Godiva cheesecake is the realization of your dreams.

It is, without a doubt, one of the best chocolate cakes you’ll try, as it is the perfect combination of the refreshing, slightly acidic flavors you’d expect in a cheesecake and rich creamy goodness.

How to Make Godiva Chocolate Cheesecake

When it comes to executing a Godiva chocolate cheesecake perfectly, we won’t lie, there are quite a few steps.

However, we can guarantee that this chocolate cheesecake is absolutely worth your time.

One of the key tips we can give you for this Godiva chocolate cheesecake recipe is to ensure that the cream cheese is mixed well, which will give you that smooth, silky texture.

However, you don’t want to make the mistake of whipping the cream at high velocity, since this will introduce air bubbles into the mixture and completely change the structure.

As far as the crust mixture is concerned, it is recommended to use the back of a glass or another firm object to really secure the crust onto the bottom of the pan, which will make it compact and easier to cut later on.

Another important factor in a perfect Godiva chocolate cheesecake is not overbaking the cake, as this will alter the texture and dry out the creamy element.

A serrated knife (run under hot water then wiped dry) is the best tool you can use to cut the cheesecake and get perfect, clean slices.

Ingredients:

(12 servings)

For the crust:

• 3 eggs
• 1/2 cup butter
• 3/4 cup sugar
• 1/2 cup cocoa powder
• 4 oz chopped semi-sweet chocolate
• 1 tsp vanilla extract

For the chocolate cheesecake:

• 6 oz melted semi-sweet chocolate
• 1-1/3 cup sour cream
• 16 oz cream cheese (softened)
• 1/2 cup sugar
• 2 eggs
• 3/4 tsp vanilla extract
• 1/4 cup Bailey’s Irish cream

For the chocolate mousse:

• 3 egg whites
• 1 oz sugar
• 5-1/4 oz chopped bittersweet chocolate
• 14 oz cold heavy cream

For the Ganache glaze:

• 2 tsp light corn syrup
• 1/2 cup whipped heavy cream
• 4 oz chopped bittersweet chocolate
• cocoa powder (for garnish – optional)

 

Instructions:

Step 1:

The first step is to prepare the crust for your cheesecake.

Preheat the oven to 300 degrees F, and prepare a springform pan by adding a piece of parchment paper.

You also want to lightly grease the parchment paper and sprinkle some cocoa powder.

Step 2:

Using a double boiler, prepare the chocolate and butter mixture in a saucepan.

Once the chocolate and the butter have melted, take the saucepan off the heat.

It is now time to add in the vanilla extract, cocoa powder, sugar, and eggs.

Make sure to stir the mixture well, or use a mixer to ensure that the crust mixture is evenly mixed.

Step 3:

Once you’ve prepared the mixture and the oven has reached adequate temperature, pour the mixture into the springform pan and bake it for about 30 minutes.

Allow the cheesecake crust to cool while you prepare the cheesecake.

Step 4:

Let the oven preheat to 325 degrees F.

Grab a large mixing bowl, and add sugar and cream cheese. Use a mixer on low speed to create a cohesive mixture, which should be smooth and fluffy.

Add in the eggs one by one, and once you’ve blended them in, you can also add the vanilla, sour cream, and Bailey’s Irish cream.

Step 5:

Pour the cheesecake mixture over the crust you’ve previously baked, making sure to spread it evenly.

Add the cheesecake back into the oven and bake for 1.5 hours, or until the toothpick comes out clean (you can use a toothpick to poke the center of the cheesecake and check if the middle of the cake is cooked through).

Once the cheesecake is baked, remove it from the oven and let it sit at room temperature until you prepare the chocolate mousse.

Step 6:

For the chocolate mousse, you will need to melt the chocolate over simmering water.

Once the chocolate is fully melted, set it aside, as it needs to cool down at room temperature.

Step 7:

Transfer the cold heavy cream into a large bowl.

Whisk it until it becomes airy and soft.

Then, let it rest at room temperature.

In a separate bowl, whip the egg until it becomes foamy, then start adding the sugar gradually.

Step 8:

Combine the melted chocolate and the egg mixture using a spatula.

Then, slowly add in the whipped heavy cream, making sure not to disrupt the fluffy texture.

Once you’ve combined all the ingredients together, add the mousse on top of the baked cheesecake, making sure it is smooth and evenly distributed.

Refrigerate the cake until you prepare the Ganache, which is the final step.

Step 9:

Melt the bittersweet chocolate over simmering water or in the microwave.

Combine the chocolate with the cream, and whisk them together.

Stir in the corn syrup, then refrigerate the mixture briefly.

You don’t want the Ganache to stay in the fridge for too long, as this will make it harder to spread evenly.

Step 10:

Pour the Ganache mixture on top of the cheesecake, and use a spatula to spread it evenly.

Sprinkle a little bit of cocoa powder on top to garnish your Godiva chocolate cheesecake.

Let your cheesecake rest in the fridge, which will allow all the components to bind, and also make it much easier for you to cut the cake.

Ingredient Substitutions

You can still end up with a perfectly creamy, beautiful Godiva chocolate cheesecake if you substitute some of the ingredients or find simpler alternatives.

1. Crushed chocolate wafers and melted butter

If you don’t feel like investing all this time into your homemade crust, you can simply combine crushed chocolate wafers and melted butter to create a simpler version.

The flavor profile of the chocolate wafers pairs perfectly with all the other elements of this rich, creamy cheesecake.

The best part about this cheesecake crust alternative is that it will take less time, as it doesn’t require baking. You will bake it with the entire cake later on!

The structure and flavors of your cheesecake won’t be compromised with this substitute, so feel free to try out this quick crust the next time you decide to make a Godiva chocolate cheesecake.

2. Vanilla whipped cream topping

In case you’re not too confident making your own Ganache, you can always top off this chocolate cheesecake with simple vanilla whipped cream topping.

To make this cheesecake topping, combine heavy cream, granulated sugar, and vanilla extract, and then beat the mixture until it forms a stiff peak.

What to Serve With Godiva Chocolate Cheesecake

Being that this chocolate cheesecake is so rich, sweet, and packed with flavors and aromas, we wouldn’t recommend adding anything too sweet, as it would most likely be overkill.

Instead, you want to go with a refreshing component that will brighten up this dessert.

Fresh fruit

Fresh fruit is always a good choice when it comes to a complex chocolate cake, and this Godiva cheesecake is no exception.

Simply cut up your favorite fruit of choice, and serve it with a piece of this chocolate cheesecake to balance out the flavors.

Our top recommendation is strawberries, as they pair perfectly with the sour component of the cheesecake.

Coffee

If you prefer to enjoy your cup of coffee with a piece of cake, this Godiva chocolate cheesecake is definitely a great choice.

Remember not to go overboard with the sweetener or creamer in your coffee, since a single piece of this cake is a serious dose of sweetness and creaminess!

How to Store Godiva Chocolate Cheesecake

Here’s how to properly store your Godiva chocolate cheesecake to preserve its texture and prevent it from absorbing any scents from your fridge or freezer.

Store in the fridge

Transfer the leftover cheesecake into an airtight container, or wrap it tightly using plastic wrap. Keep it in your fridge for up to a week.

Store in the freezer

Freeze the leftover cheesecake slices in a freezer-safe airtight container, or in a properly sealed freezer bag. Eat within a month.

We already know that the Cheesecake Factory makes some of the best cheesecakes money can buy. With so many different variations of their original cheesecake recipe, it can be hard deciding on the best one.

However, if you’re a chocolate lover and you’ve always found the non-chocolatey variants to be too simple and bland for your taste, the Godiva cheesecake is the realization of your dreams.

It is, without a doubt, one of the best chocolate cakes you’ll try, as it is the perfect combination of the refreshing, slightly acidic flavors you’d expect in a cheesecake and rich creamy goodness.

How to Make Godiva Chocolate Cheesecake

When it comes to executing a Godiva chocolate cheesecake perfectly, we won’t lie, there are quite a few steps. However, we can guarantee that this chocolate cheesecake is absolutely worth your time.

One of the key tips we can give you for this Godiva chocolate cheesecake recipe is to ensure that the cream cheese is mixed well, which will give you that smooth, silky texture.

However, you don’t want to make the mistake of whipping the cream at high velocity, since this will introduce air bubbles into the mixture and completely change the structure.

As far as the crust mixture is concerned, it is recommended to use the back of a glass or another firm object to really secure the crust onto the bottom of the pan, which will make it compact and easier to cut later on.

Another important factor in a perfect Godiva chocolate cheesecake is not overbaking the cake, as this will alter the texture and dry out the creamy element.

A serrated knife (run under hot water then wiped dry) is the best tool you can use to cut the cheesecake and get perfect, clean slices.

Ingredients:

(12 servings)

For the crust:

• • • 3 eggs
    • 1/2 cup butter
    • 3/4 cup sugar
    • 1/2 cup cocoa powder
    • 4 oz chopped semi-sweet chocolate
    • 1 tsp vanilla extract

For the chocolate cheesecake:

• • • 6 oz melted semi-sweet chocolate
    • 1-1/3 cup sour cream
    • 16 oz cream cheese (softened)
    • 1/2 cup sugar
    • 2 eggs
    • 3/4 tsp vanilla extract
    • 1/4 cup Bailey’s Irish cream

For the chocolate mousse:

• • • 3 egg whites
    • 1 oz sugar
    • 5-1/4 oz chopped bittersweet chocolate
    • 14 oz cold heavy cream

For the Ganache glaze:

• • • 2 tsp light corn syrup
    • 1/2 cup whipped heavy cream
    • 4 oz chopped bittersweet chocolate
    • cocoa powder (for garnish – optional)

Instructions:

Step 1:

The first step is to prepare the crust for your cheesecake. Preheat the oven to 300 degrees F, and prepare a springform pan by adding a piece of parchment paper.

You also want to lightly grease the parchment paper and sprinkle some cocoa powder.

Step 2:

Using a double boiler, prepare the chocolate and butter mixture in a saucepan. Once the chocolate and the butter have melted, take the saucepan off the heat.

It is now time to add in the vanilla extract, cocoa powder, sugar, and eggs. Make sure to stir the mixture well, or use a mixer to ensure that the crust mixture is evenly mixed.

Step 3:

Once you’ve prepared the mixture and the oven has reached adequate temperature, pour the mixture into the springform pan and bake it for about 30 minutes.

Allow the cheesecake crust to cool while you prepare the cheesecake.

Step 4:

Let the oven preheat to 325 degrees F. Grab a large mixing bowl, and add sugar and cream cheese. Use a mixer on low speed to create a cohesive mixture, which should be smooth and fluffy.

Add in the eggs one by one, and once you’ve blended them in, you can also add the vanilla, sour cream, and Bailey’s Irish cream.

Step 5:

Pour the cheesecake mixture over the crust you’ve previously baked, making sure to spread it evenly.

Add the cheesecake back into the oven and bake for 1.5 hours, or until the toothpick comes out clean (you can use a toothpick to poke the center of the cheesecake and check if the middle of the cake is cooked through).

Once the cheesecake is baked, remove it from the oven and let it sit at room temperature until you prepare the chocolate mousse.

Step 6:

For the chocolate mousse, you will need to melt the chocolate over simmering water. Once the chocolate is fully melted, set it aside, as it needs to cool down at room temperature.

Step 7:

Transfer the cold heavy cream into a large bowl. Whisk it until it becomes airy and soft. Then, let it rest at room temperature.

In a separate bowl, whip the egg until it becomes foamy, then start adding the sugar gradually.

Step 8:

Combine the melted chocolate and the egg mixture using a spatula. Then, slowly add in the whipped heavy cream, making sure not to disrupt the fluffy texture.

Once you’ve combined all the ingredients together, add the mousse on top of the baked cheesecake, making sure it is smooth and evenly distributed.

Refrigerate the cake until you prepare the Ganache, which is the final step.

Step 9:

Melt the bittersweet chocolate over simmering water or in the microwave. Combine the chocolate with the cream, and whisk them together.

Stir in the corn syrup, then refrigerate the mixture briefly. You don’t want the Ganache to stay in the fridge for too long, as this will make it harder to spread evenly.

Step 10:

Pour the Ganache mixture on top of the cheesecake, and use a spatula to spread it evenly. Sprinkle a little bit of cocoa powder on top to garnish your Godiva chocolate cheesecake.

Let your cheesecake rest in the fridge, which will allow all the components to bind, and also make it much easier for you to cut the cake.

Ingredient Substitutions

You can still end up with a perfectly creamy, beautiful Godiva chocolate cheesecake if you substitute some of the ingredients or find simpler alternatives.

1. Crushed chocolate wafers and melted butter

If you don’t feel like investing all this time into your homemade crust, you can simply combine crushed chocolate wafers and melted butter to create a simpler version.

The flavor profile of the chocolate wafers pairs perfectly with all the other elements of this rich, creamy cheesecake.

The best part about this cheesecake crust alternative is that it will take less time, as it doesn’t require baking. You will bake it with the entire cake later on!

The structure and flavors of your cheesecake won’t be compromised with this substitute, so feel free to try out this quick crust the next time you decide to make a Godiva chocolate cheesecake.

2. Vanilla whipped cream topping

In case you’re not too confident making your own Ganache, you can always top off this chocolate cheesecake with simple vanilla whipped cream topping.

To make this cheesecake topping, combine heavy cream, granulated sugar, and vanilla extract, and then beat the mixture until it forms a stiff peak.

What to Serve With Godiva Chocolate Cheesecake

Being that this chocolate cheesecake is so rich, sweet, and packed with flavors and aromas, we wouldn’t recommend adding anything too sweet, as it would most likely be overkill.

Instead, you want to go with a refreshing component that will brighten up this dessert.

Fresh fruit

Fresh fruit is always a good choice when it comes to a complex chocolate cake, and this Godiva cheesecake is no exception.

Simply cut up your favorite fruit of choice, and serve it with a piece of this chocolate cheesecake to balance out the flavors. Our top recommendation is strawberries, as they pair perfectly with the sour component of the cheesecake.

Coffee

If you prefer to enjoy your cup of coffee with a piece of cake, this Godiva chocolate cheesecake is definitely a great choice.

Remember not to go overboard with the sweetener or creamer in your coffee, since a single piece of this cake is a serious dose of sweetness and creaminess!

How to Store Godiva Chocolate Cheesecake

Here’s how to properly store your Godiva chocolate cheesecake to preserve its texture and prevent it from absorbing any scents from your fridge or freezer.

Store in the fridge

Transfer the leftover cheesecake into an airtight container, or wrap it tightly using plastic wrap. Keep it in your fridge for up to a week.

Store in the freezer

Freeze the leftover cheesecake slices in a freezer-safe airtight container, or in a properly sealed freezer bag. Eat within a month.