Godiva Chocolate Cheesecake Recipes

GODIVA CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a springform pie pan, combine cookie crumbs, melted butter, and 2 tablespoons of granulated sugar. Firmly press the crust mixture onto the bottom of the pan. Chill in the fridge.
• Stir together salt and hot coffee mixture. Set aside.
• Chop half of the dark chocolate bars into small chunks. Set aside the rest.
• Place the chocolate chunks into a large, microwave-safe bowl. Microwave at 50 to 60% power for 1 minute and stir. Heat in 30-second increments and stir until chocolate is smooth and melted. Cool for 5 minutes.
• Meanwhile, beat softened cream cheese at low speed until smooth and lump-free, about 4 minutes. Gradually add the remaining 1 cup of sugar and beat for 2 minutes or until well-combined.
• Beat in the eggs, 1 by 1, blending well after every addition. Gradually beat in the coffee mixture and vanilla extract. Pour the cooled melted chocolate and mix until combined.
• Pour batter into the prepared pie crust. Bake for 55 to 65 minutes, or until the cheesecake is puffed in the edges, but still slightly jiggly in the middle.
• Let the cheesecake cool on a wire rack completely. Cover the pan with foil and refrigerate for at least 6 hours.
• Spread optional whipped cream on top and grate the remaining dark chocolate. Or, instead of chocolate, top with fresh raspberries. Slice with a serrated knife and enjoy!

GODIVA CHOCOLATE CHEESECAKE

Steps:

• Make the chocolate crust:.
• Preheat oven to 325°F.
• Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and melted butter in bowl until combined.
• Press mixture into bottom of prepared pan.
• Refrigerate crust while preparing filling.
• Make the filling:.
• Place chocolate in microwave-safe bowl.
• Microwave on medium (50% power) for 1 minute. Stir.
• Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at low speed.
• Gradually add sugar and beat until blended.
• Add eggs, one at a time, beating after each addition.
• Dissolve salt in hot coffee.
• At low speed, slowly beat in the coffee.
• Beat in vanilla and melted chocolate until blended.
• Pour mixture over crust.
• Place cheesecake in roasting pan.
• Pour boiling water into roasting pan so that the water comes halfway up the side of the springform pan.
• Bake for 60 to 70 minutes or until center is firm.
• Leave cheesecake in the oven and turn off the oven.
• Prop oven door open and allow cheesecake to cool in the oven for 1 hour.
• Remove cheesecake from roasting pan.
• Cool cheesecake in the pan on wire rack.
• When cheesecake is cooled, cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
• Make the whipped cream topping:.
• Loosen edge of cheesecake with a knife. Remove side of springform pan.
• Beat cream, sugar and vanilla in mixing bowl until stiff peaks form, using electric mixer at medium speed.
• Reserve 1 cup whipped cream for garnish.
• Spread remaining cream over top of cheesecake.
• Sprinkle with grated chocolate.
• Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with reserved whipped cream.
• Pipe a border of rosettes around edge of cheesecake.
• Decorate with chocolate coffee beans.
• Cut cheesecake into wedges.