Best 4 Godiva Chocolate Cheesecake Recipes

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Step into a culinary paradise and embark on a delectable journey with our comprehensive guide to crafting the ultimate Godiva chocolate cheesecake. Within these pages, you'll discover a rich tapestry of flavors waiting to tantalize your taste buds. Whether you're a seasoned baker or embarking on your first sweet adventure, we'll guide you through each stage of this delectable creation, turning your kitchen into a haven of culinary artistry.

Let's cook with our recipes!

GODIVA CHOCOLATE CHEESECAKE



Godiva Chocolate Cheesecake image

I haven't made this yet but it looks sooooo good! The recipe from the Godiva website. All chocolate is originally Godiva brand. Cream cheese is originally regular, NOT Neufchatel. Cooking time DOES NOT include overnight refrigeration (6 hours).

Provided by xpbowling

Categories     Cheesecake

Time 3h

Yield 1 9" cheesecake, 12 serving(s)

Number Of Ingredients 14

1 1/4 cups chocolate wafer crumbs
5 tablespoons butter, melted
12 ounces dark chocolate, coarsely chopped
16 ounces neufchatel cheese, softened
1 cup granulated sugar
4 large eggs, at room temperature
1/4 teaspoon salt
1/2 cup brewed coffee (hot)
2 teaspoons vanilla extract
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
dark chocolate, grated (optional)
chocolate-covered coffee beans (optional)

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.

Nutrition Facts : Calories 497.9, Fat 39.1, SaturatedFat 23.4, Cholesterol 139.3, Sodium 339, Carbohydrate 36.5, Fiber 5.1, Sugar 21.7, Protein 10.8

GODIVA CHOCOLATE CHEESECAKE



Godiva Chocolate Cheesecake image

Satisfy your sweet tooth with this decadent Godiva chocolate cheesecake. It's so good; it'll give the Cheesecake Factory a run for its money.

Provided by insanelygood

Categories     Copycat Recipes     Desserts     Recipes

Time 1h55m

Number Of Ingredients 14

1 1/4 cups chocolate wafers (about 20 to 22 wafers), crushed
1/4 cup (1/2 stick) unsalted butter, melted
1 cup and 2 tablespoons granulated sugar, divided
1/4 cup hot, brewed coffee mixed with 1/4 cup very hot water
1/4 teaspoon salt
14 ounces Godiva 72% dark chocolate bars, divided
16 ounces cream cheese, softened
4 large eggs, room temperature
2 teaspoons vanilla extract
Whipped cream, optional
Fresh raspberries
1 1/4 cups heavy whipping cream
1 tablespoon granulated sugar
2 1/2 teaspoons vanilla extract

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!

Nutrition Facts :

GODIVA WHITE CHOCOLATE CHEESECAKE



Godiva White Chocolate Cheesecake image

I have not yet tried this recipe but it definitely sounds decadent. I love whitr chocolate and cannot wait for an opportunity to make this. If anyone tries this, please let me know how it turns out.

Provided by BirdyBaker

Categories     Cheesecake

Time 2h40m

Yield 1 cheesecake, 8 serving(s)

Number Of Ingredients 10

1 tablespoon instant espresso powder
1 tablespoon water
1 lb cream cheese
2 cups mascarpone cheese
1/3 cup sugar
1 cup Godiva original chocolate liqueur
4 large eggs
9 ounces white chocolate (melted)
raspberries, fresh
mint leaf

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.

Nutrition Facts : Calories 440.3, Fat 32.5, SaturatedFat 19.4, Cholesterol 172.6, Sodium 231.8, Carbohydrate 29.2, Sugar 27.5, Protein 9.4

LOW-CARB COPYCAT GODIVA CHOCOLATE CHEESECAKE!



low-carb copycat godiva chocolate cheesecake! image

This is the best cheesecake I have ever tasted low carb or otherwise! absolutely sinful! out of this world. I can't say enough. got this off Godiva web site and converted it low carb. the chocolate bars are available at any Walmart in the pharmacy (those are good too, but don't eat too much or you will get a very upset tummy.)

Provided by momof2tots

Categories     Cheesecake

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 7

12 ounces pure delite dark chocolate, coarsely chopped
2 (8 ounce) packages cream cheese, softened
27 packets Splenda sugar substitute
4 large eggs, at room temp
1/4 teaspoon salt
1/2 cup brewed hot coffee
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F.
  • Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
  • Place chocolate in microwave safe bowl.
  • Microwave on med. power for 1 min. Stir.
  • Microwave at 30 sec. intervals until chocolate is smooth. Let cool.
  • Meanwhile, beat cream cheese in mixing bowl until fluffy, using electric mixer at low speed.
  • Gradually add splenda and beat until blended (be careful, it's feather light and will fly out of the bowl if you're too agressive with the beaters).
  • Add eggs, one at a time, beating after each addition.
  • Dissolve salt in hot coffee.
  • Beat in vanilla and melted chocolate until blended.
  • Pour mixture into pan and place in a roasting pan
  • Pour hot water into roasting pan until the water comes up to about half way up the side of the springform pan.
  • Bake for 55 to 60 min. or until center is firm.
  • Leave cheesecake in oven (turn off) prop oven door open and let cool in oven for 1 hour.
  • Remove cheesecake from roasting pan.
  • Cool cheesecake in the pan on wire rack.
  • When cheesecake is cooled, cover with aluminum foil and chill at least 6 hours or overnight.
  • Then remove sides of springform and cut into 12 wedges.

Nutrition Facts : Calories 308.1, Fat 29.7, SaturatedFat 18, Cholesterol 112.1, Sodium 190.6, Carbohydrate 11.8, Fiber 4.7, Sugar 2.4, Protein 8.6

Tips:

  • Use high-quality chocolate for the best flavor.
  • Make sure the cream cheese is softened to room temperature before mixing.
  • Do not overmix the batter, as this can result in a dense cheesecake.
  • Bake the cheesecake in a water bath to prevent cracking.
  • Chill the cheesecake for at least 4 hours before serving.

Conclusion:

This Godiva chocolate cheesecake is a rich and decadent dessert that is perfect for any occasion. With its creamy chocolate filling and chocolate cookie crust, this cheesecake is sure to be a hit with everyone who tries it.

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