Are you craving chocolate dessert? This Cheesecake Factory Godiva Chocolate Cheesecake Copycat Recipe will be enough to satisfy your cravings with each of its chocolate-rich heavenly bites!
Indulge yourself in the goodness of Cheesecake Factory Godiva Chocolate Cheesecake Copycat Recipe. This recipe is loaded with chocolate, actually, a lot of it.
The velvety and rich texture of cream cheese and cream accompanied by vanilla compliments the chocolate so well. It creates a dreamy delight that promises to exceed all of your dessert expectations.
Give it a try!
What Will You Love About This Recipe
The Cheesecake Factory Godiva Chocolate Cheesecake is rich in chocolate and has a smooth texture. Overall with a smooth texture, this cheesecake is filled with homemade goodness. It’s fresh with zero preservatives. And you can make it beforehand to save time.
Ingredients
To make Cheesecake Factory Godiva Chocolate Cheesecake, you need the ingredients in the following quantities:
For Crust:
- Butter = ½ cup
- Beaten eggs = 3
- Chopped semi-sweet chocolate = 4 oz
- Cocoa powder = ½ cup
- Vanilla extract = 1 tsp
- Sugar = ¾ cup
For Chocolate Cheesecake:
- Softened cream cheese = 16 oz (2, 8 oz packs)
- Bailey’s Irish Cream = ¼ cup
- Eggs = 2
- Vanilla extract = ¾ tsp
- Sugar = ½ cup
- Melted semi-sweet chocolate = 6 oz
- Sour cream = 1-⅓ cup
For Ganache Glaze:
- Chopped bittersweet chocolate = 4 oz
- Light corn syrup = 2 tsp
- Heavy whipping cream = ½ cup
For Dark Chocolate Mousse:
- Coarsely chopped bittersweet chocolate =5-¼ oz
- Sugar = 1 oz
- Egg whites = 3 large eggs
- Cold heavy cream = 14 oz
For Final Touches:
- Cocoa Powder
Instructions for Making Cheesecake Factory Godiva Chocolate Cheesecake Copycat Recipe
Following is a detailed description of the method on how to make Cheesecake Factory Godiva Chocolate Cheesecake Copycat Recipe:
Crust:
Step 1
Preheat your oven to 300 degrees Fahrenheit. Then take a springform pan and grease it. Then line with parchment paper. Grease the parchment paper also and dust it with some cocoa powder.
Step 2
Melt the butter and semi-sweet chocolate in the top of a double boiler. Keep the water simmering. When melted, transfer them away from the heat.
Step 3
Add the beaten eggs, sugar, vanilla, and cocoa powder. Stir well to combine and make a batter. When ready, pour the batter in the greased and dusted springform pan.
Step 4
Bake in the preheated oven for half an hour. When baked, take out the cake and press it down with the backside of a spoon to make a thin crust. Leave it so that it cools down to room temperature.
Cheesecake:
Step 1
Preheat your oven to 325 degrees Fahrenheit.
Step 2
Take a large mixing bowl and add sugar and cream cheese to it. Then beat them together using a beater or food processor. Beat until you get a fluffy and airy mixture. During the beating, also add eggs one by one.
Step 3
In this light mixture, add Bailey’s Irish cream, sour cream, and vanilla. Mix them and finally add melted semi-sweet chocolate. Stir it to combine.
Step 4
Then pour this mixture on the thin crust which has cooled down to room temperature. Bake in the oven for 90 minutes. Observe until the center of the cheesecake is raised.
Step 5
Take the cheesecake and set it aside to cool down to room temperature.
Chocolate Mousse:
Step 1
Melt the dark chocolate in a double boiler over low simmering water. Then cool it to room temperature.
Step 2
Meanwhile, beat the cream over ice and make soft peaks out of it. Keep it on a side and maintain it at room temperature.
Step 3
Add the egg whites in a bowl and whip them making the soft peaks. Then slowly add sugar and keep whipping to form a firm mixture.
Step 4
Add the melted chocolate to a large bowl and fold the egg-white mixture into the chocolate. After that, fold in the whipped cream. Chocolate mousse is ready. Add it to the top of the cooled-down cheesecake. Smoothen the top. Cover the cake with a wrap or aluminum foil and place it in the refrigerator.
Ganache:
Step 1
Melt the chocolate in a microwave or on the top of a double boiler.
Step 2
Then boil the cream and transfer it over melted chocolate. Whisk them together to make a smooth mixture. Add in corn syrup and mix again.
Step 3
Allow the ganache to cool down for a short interval of time and pour it on the mousse. Sprinkle cocoa powder and refrigerate the cake until serving.
Precaution
When you allow the ganache to cool down, do not let it cool down too much or it will harden and not set on the mousse. For a flowing ganache, first place the cake on a platter and then pour the ganache, it will dip down from the sides making the cake look more appetizing.
More Recipes
Cheesecake Factory Godiva Chocolate Cheesecake Copycat Recipe
Ingredients
For Crust:
- Butter = ½ cup
- Beaten eggs = 3
- Chopped semi-sweet chocolate = 4 oz
- Cocoa powder = ½ cup
- Vanilla extract = 1 tsp
- Sugar = ¾ cup
For Chocolate Cheesecake:
- Softened cream cheese = 16 oz 2, 8 oz packs
- Bailey’s Irish Cream = ¼ cup
- Eggs = 2
- Vanilla extract = ¾ tsp
- Sugar = ½ cup
- Melted semi-sweet chocolate = 6 oz
- Sour cream = 1-⅓ cup
For Ganache Glaze:
- Chopped bittersweet chocolate = 4 oz
- Light corn syrup = 2 tsp
- Heavy whipping cream = ½ cup
For Dark Chocolate Mousse:
- Coarsely chopped bittersweet chocolate =5-¼ oz
- Sugar = 1 oz
- Egg whites = 3 large eggs
- Cold heavy cream = 14 oz
For Final Touches:
- Cocoa Powder
Instructions
Crust:
- Preheat your oven to 300 degrees Fahrenheit. Then take a springform pan and grease it. Then line with parchment paper. Grease the parchment paper also and dust it with some cocoa powder.
- Melt the butter and semi-sweet chocolate in the top of a double boiler. Keep the water simmering. When melted, transfer them away from the heat.
- Add the beaten eggs, sugar, vanilla, and cocoa powder. Stir well to combine and make a batter. When ready, pour the batter in the greased and dusted springform pan.
- Bake in the preheated oven for half an hour. When baked, take out the cake and press it down with the backside of a spoon to make a thin crust. Leave it so that it cools down to room temperature.
Cheesecake:
- Preheat your oven to 325 degrees Fahrenheit.
- Take a large mixing bowl and add sugar and cream cheese to it. Then beat them together using a beater or food processor. Beat until you get a fluffy and airy mixture. During the beating, also add eggs one by one.
- In this light mixture, add Bailey’s Irish cream, sour cream, and vanilla. Mix them and finally add melted semi-sweet chocolate. Stir it to combine.
- In this light mixture, add Bailey’s Irish cream, sour cream, and vanilla. Mix them and finally add melted semi-sweet chocolate. Stir it to combine.
- Take the cheesecake and set it aside to cool down to room temperature.
Chocolate Mousse:
- Melt the dark chocolate in a double boiler over low simmering water. Then cool it to room temperature.
- Meanwhile, beat the cream over ice and make soft peaks out of it. Keep it on a side and maintain it at room temperature.
- Add the egg whites in a bowl and whip them making the soft peaks. Then slowly add sugar and keep whipping to form a firm mixture.
- Add the melted chocolate to a large bowl and fold the egg-white mixture into the chocolate. After that, fold in the whipped cream. Chocolate mousse is ready. Add it to the top of the cooled-down cheesecake. Smoothen the top. Cover the cake with a wrap or aluminum foil and place it in the refrigerator.
Ganache:
- Melt the chocolate in a microwave or on the top of a double boiler.
- Then boil the cream and transfer it over melted chocolate. Whisk them together to make a smooth mixture. Add in corn syrup and mix again.
- Allow the ganache to cool down for a short interval of time and pour it on the mousse. Sprinkle cocoa powder and refrigerate the cake until serving.
