The cheesecake factory is one of the most popular food brands in the world. The cheesecake factory was the first to feature the molten lava cake in their restaurants. The American-based cheesecake factory is widely known for its made-to-order cheesecakes, which are available in many flavours. They also have a large selection of dessert items.
Today I am going to share with you a cheesecake factory Godiva chocolate cheesecake which is so chocolaty and delicious. The recipe is really easy and it takes very little time. You can top this dessert with whipped cream, fresh fruit, or anything else that your heart desires. When I made my first batch of this delicious treat I got rave reviews from everyone who tried it. Enjoy!
This is one of my favourite desserts and I know it will be yours as well. The recipe is easy and takes minimal effort, giving you plenty of time to enjoy yourself instead! I love cheesecake. But the problem with most cheesecakes is that they are too sweet for my taste. This recipe is perfect because it has a strong chocolate flavour without being too sweet. Every time I make it, I get rave reviews! Try it today!
How To Make Cheesecake Factory Godiva Chocolate Cheesecake
The cheesecake factory Godiva chocolate cheesecake recipe is really easy and it takes very little time. You can top this dessert with whipped cream, fresh fruit, or anything else that your heart desires. This is a very delicious and decadent cheesecake. It will make your guests very happy. After collecting all the ingredients, let’s start making cheesecake factory Godiva chocolate cheesecake.
Ingredients
For The Crust:
- Semi-sweet chocolate (chopped), 4 oz
- Butter, 1/2 cup
- Sugar, 3/4 cup
- Cocoa powder, 1/2 cup
- 3 eggs
- Vanilla extract, 1 teaspoon
For Chocolate cheesecake:
- Cream cheese (softened), 16 oz packages
- Sugar, 1/2 cup
- 2 eggs
- cream, 1- 1/3 cups
- Vanilla extract, 3/4 teaspoon
- Bailey’s Irish Cream, 1/4 cup
- Semi-sweet chocolate (melted), 6 oz
For Dark chocolate mousse:
- Bittersweet chocolate (chopped), 5- 1/4 ounces
- Cold heavy cream, 14 oz
- 3 large egg whites
- Sugar, 1 oz
For Ganache glaze:
- Bittersweet chocolate (chopped), 4 oz
- Heavy cream (whipped), 1/2 cup
- Light corn syrup, 2 teaspoons
For garnish:
- Cocoa powder
Instructions
For The Crust:
Step 1
Preheat the oven to 300 degrees Faranhite. Grease and line a 9-inch springform pan with parchment paper. Grease the parchment paper as well, then dust with cocoa powder.
Step 2
Melt chocolate and butter over lightly simmering water using a double boiler.
Step 3
Take the pan off the heat, and stir in the sugar, cocoa powder, eggs, and vanilla. Transfer to the prepared pan.
Step 4
Put the dish in the oven and bake for about 30 minutes. To make a thinner crust, remove the cake from the oven and smash it with the back of a spoon. When the cake has cooled, add the cheesecake mixture.
For the Cheesecake:
Step 1
Preheat the oven to 325 degrees Faranhite. Combine cream cheese and sugar in a large mixing bowl and beat until light and fluffy.
Step 2
Beat in eggs one by one while adding. Pour in sour cream, vanilla, and Bailey’s Irish Cream. Add melted chocolate and stir to combine.
Step 3
Spread the mixture over the crust. Bake for approximately 1 1/2 hours, until the centre, is puffy and set.
Step 4
Remove from heat and let cool to room temperature. Continue with the mousse step or cover the cake with aluminium foil and refrigerate until the next day.
For the Dark Chocolate Mousse:
Step 1
Set a large bowl over a pan of simmering water to melt the chocolate. Stir the chocolate until melted. Remove from the heat and let cool to room temperature.
Step 2
Put the cream over ice and beat until it forms soft peaks. Let it stand at room temperature. Whisk the egg to soft peaks using a mixer. Whip until firm after gradually adding the sugar.
Step 3
Pour the chocolate into a large bowl. Combine the egg whites and chocolate with a spatula. Fold the whipped cream into the egg whites when they are almost completely incorporated.
Step 4
Pour the mousse over cheesecake and smooth the top. Refrigerate the cake until you’re ready to top it with ganache.
For the Ganache:
Step 1
To melt the chocolate, place it over simmering water in a double boiler, or microwave it for 30-second periods at 50% power.
Step 2
Pour the melted chocolate over the boiled cream. Combine well. Keep whisking it until it comes together. Pour in corn syrup and stir thoroughly.
Step 3
Let it cool briefly. If the ganache cools too much, it will start to harden when it hits the cold mousse and be more difficult to spread. Place the cheesecake on a platter lined with wax paper if you want the ganache to drip down the sides.
Step 4
Pour ganache over the mousse layer, allowing it to drip down the sides if desired. Top with cocoa powder if desired. Wrap aluminium foil around the cake and chill.
Cheesecake Factory Godiva Chocolate Cheesecake Recipe
Cuisine: American
Cuisine type: Dessert
Servings: 12 Servings
Preparation time: 2 Hours
Cooking time: 2 Hours
Total time: 4 Hours
Also Read: Strip House Chocolate Cake Recipe
Cheesecake Factory Godiva Chocolate Cheesecake Recipe
Ingredients
For The Crust:
- 4 oz Semi-sweet chocolate chopped
- 1/2 cup Butter
- 3/4 cup Sugar
- 1/2 cup Cocoa powder
- 3 eggs
- 1 tsp Vanilla extract
For Chocolate cheesecake:
- 16 oz Cream cheese softened
- 1/2 cup Sugar
- 2 eggs
- 1 1/3 cups cream
- 3/4 tsp Vanilla extract
- 1/4 cup Bailey’s Irish Cream
- 6 oz Semi-sweet chocolate melted
For Dark chocolate mousse:
- 5 1/4 oz Bittersweet chocolate chopped
- 14 oz Cold heavy cream
- 3 large egg whites
- 1 oz Sugar
For Ganache glaze:
- 4 oz Bittersweet chocolate chopped
- 1/2 cup Heavy cream whipped
- 2 tsp Light corn syrup
For garnish:
- Cocoa powder
Instructions
- Preheat the oven to 300 degrees Faranhite. Grease and line a 9-inch springform pan with parchment paper. Grease the parchment paper as well, then dust with cocoa powder.
- Melt chocolate and butter over lightly simmering water using a double boiler.
- Take the pan off the heat, and stir in the sugar, cocoa powder, eggs, and vanilla. Transfer to the prepared pan.
- Put the dish in the oven and bake for about 30 minutes. To make a thinner crust, remove the cake from the oven and smash it with the back of a spoon. When the cake has cooled, add the cheesecake mixture.
For the Cheesecake:
- Preheat the oven to 325 degrees Faranhite. Combine cream cheese and sugar in a large mixing bowl and beat until light and fluffy.
- Beat in eggs one by one while adding. Pour in sour cream, vanilla, and Bailey’s Irish Cream. Add melted chocolate and stir to combine.
- Spread the mixture over the crust. Bake for approximately 1 1/2 hours, until the centre, is puffy and set.
- Remove from heat and let cool to room temperature. Continue with the mousse step or cover the cake with aluminium foil and refrigerate until the next day.
For the Dark Chocolate Mousse:
- Set a large bowl over a pan of simmering water to melt the chocolate. Stir the chocolate until melted. Remove from the heat and let cool to room temperature.
- Put the cream over ice and beat until it forms soft peaks. Let it stand at room temperature. Whisk the egg to soft peaks using a mixer. Whip until firm after gradually adding the sugar.
- Pour the chocolate into a large bowl. Combine the egg whites and chocolate with a spatula. Fold the whipped cream into the egg whites when they are almost completely incorporated.
- Pour the mousse over cheesecake and smooth the top. Refrigerate the cake until you’re ready to top it with ganache.
For the Ganache:
- To melt the chocolate, place it over simmering water in a double boiler, or microwave it for 30-second periods at 50% power.
- Pour the melted chocolate over the boiled cream. Combine well. Keep whisking it until it comes together. Pour in corn syrup and stir thoroughly.
- Let it cool briefly. If the ganache cools too much, it will start to harden when it hits the cold mousse and be more difficult to spread. Place the cheesecake on a platter lined with wax paper if you want the ganache to drip down the sides.
- Pour ganache over the mousse layer, allowing it to drip down the sides if desired. Top with cocoa powder if desired. Wrap aluminium foil around the cake and chill.
