Godiva White Chocolate Cheesecake Recipes

GODIVA WHITE CHOCOLATE CHEESECAKE

Steps:

• Dissolve espresso in water and set aside. In a food processor or mixer,.
• combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso.
• until smooth. Add eggs one at a time, mixing well after each addition.
• Stir in white chocolate and pour into a 9-inch springform pan. Wrap.
• plastic film around the bottom and sides of the pan and bake in a water.
• bath in a preheated 350-degree oven for 45 minutes. Turn off oven and.
• let cheesecake cool in the oven for 1 hour. Remove to the refrigerator.
• until ready to serve; garnish with fresh raspberries and mint.
• NOTES : It does not say whether to preheat the water bath. I suspect.
• one should.

GODIVA VANILLA BEAN WHITE CHOCOLATE CHEESECAKE WITH PEACH TOPPING

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 F. Lightly grease the bottom and sides of a 9 x 3 inch springform pan. Cut an 18 inch square of heavy duty aluminum foil and wrap the foil around the outside of the pan.
• Place the flours, sugars, salt, ginger, and cinnamon in the bowl of a food processor and process until blended. Add the butter and process until the mixture forms coarse crumbs. Add the water and process until the dough starts to come together. Press the dough into an even layer over the bottom of the prepared pan.
• Bake the crust for 25 to 30 minutes, until it is just beginning to brown. Place the pan on a wire rack to cool completely. Reduce the oven temperature to 325 F.
• Place the white chocolate in a stainless steel bowl and set the bowl over a medium saucepan filled one-third of the way with barely simmering water. Heat the chocolate, stirring frequently, until it is completely melted and smooth. Remove the bowl from the saucepan and let the chocolate cool until tepid.
• In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, scrapping down the sides of the bowl as necessary. Gradually add the sugar and beat until blended. Mix in the vanilla extract and lemon zest. Add the eggs one at a time, mixing well after each addition and scrapping down the bowl as necessary. Add the sour cream and mix until blended. Add the tepid white chocolate and mix until blended.
• Scrape the batter into the cooled crust. Place the pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come up to 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 65 to 75 minutes, until the top of the cake is set but slightly wobbly (the cake will set completely as it cools).
• Remove the cake pan from the water bath, transfer to a wire rack, and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completely.
• Refrigerate the cheesecake for at least 4 hours before making the topping.
• Cut the peaches in half and discard the pits. Slice the peach halves about 1/8 inch thick. Arrange a circle of peach slices, overlapping them slightly, around the edge of the chilled cheesecake. Arrange another circle of wedges in the center, facing the opposite direction, covering the cheesecake completely.
• Refrigerate the cake for at least 1 hour before serving.
• To serve, slice the cheesecake with a sharp thin bladed knife, dipping the blade in hot water and wiping dry after each slice.

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.