What’s not to love about layers upon layers of flourless chocolate cake, a rich dark mousse, and a generous dusting of chocolate powder?
I favor simple and delicious cheesecake tastes, which is why this Godiva chocolate cheesecake appealed to me.
Interestingly, depending on the desired textural output and accessible kitchen utensils, you may use either an instant pot or an oven.
The pot method yields a moist and creamy cheesecake, whilst the baked version is fluffier and takes longer.
You can simply get the items at your local grocery shop.
So, lets make the Godiva Chocolate Cheesecake.
For the crust:
●1 teaspoon vanilla extract
For the chocolate mousse:
●14 oz cold heavy whipping cream
●5- ¼ ounces -Bitter-sweet chocolate chips (chopped)
For the chocolate cheesecake filling:
●16 oz softened cream cheese
●6 oz bitter-sweet melted chocolate
●¼ Bailey’s Irish cream, (substituted with 2 teaspoon cocoa powder)
For the Whipped cream:
●1 cup heavy cream (whipped)
For the Ganache glaze:
●4 oz, semi-sweet chocolate chips (chopped)
●2 tbsp syrup (light corn)
●½ cup heavy whipping cream
Making the Crust:
You have two possibilities for the crust: use the Oreos and the pot or oven, or mix the aforementioned components.
●Step 1: Preheat the oven to 300F.
●Step 2: Line an 8-inch springform pan with a parchment paper coat. Grease both the pan and the parchment paper, then dust with cocoa powder.
●Step 3: Melt butter and chocolate over medium simmering water using a double boiler.
●Step 4: Stir in sugar, eggs, vanilla, and cocoa powder in a separate pan, then transfer to the set pan.
●Step 5: Bake for about 30 minutes. The thickness of the crust depends on your preference. You can crash it with a fork or spoon to get a thinner crust.
●Step 1: Grind the Oreo cooking to fine crumbs using a food processor.
●Step 2: Grease and line the springform pan with parchment paper and coat the sides.
●Step 3: Press the Oreo crumbs in the pan to form crusts.
●Step 4: Set aside the crust in a freezer as you make the cheesecake.
Making the cheesecake:
●Step 1: Preheat the oven to 340F.
●Step 2: Mix cream cheese, sugar, and cocoa powder in a large bowl and whisk until smooth and fluffy.
●Step 3: Pour in the sour cream, vanilla extract, Bailey’s Irish cream and mix until well combined. Then beat the eggs into the mix one at a time and keep stirring.
●Step 4: Spread the cheesecake mixture over the crust and smoothen the top.
●Step 5: Cover the top side of the springform pan with aluminum foil.
●Step 6: Bake for approximately 1 hour 30 minutes until the middle part is puffy and set. Alternatively, add water to the pot and place the springform pan in using an instant pot. Cover and set for 40 minutes to high pressure. Naturally, release the knob when the timer goes off.
●Step 7: After cooling completely at room temperature, refrigerate overnight.
Making the dark mousse.
●Step 1: Melt the chocolate over a pan of lightly simmering water. Cool it at room temperature.
●Step 2: Whip the heavy cream using a mixer until soft peaks form. Using a mixer, whisk the eggs whites to form stiff perks after gradually adding the sugar.
●Step 3: Add the egg whites and chocolate to a large bowl and mix well with a spatula. Fold in the egg whites with the chocolate until perfectly combined.
●Step 4: Spread the mousse over the cooled cheesecake and level the top. Place back in the refrigerator.
Making the Ganache glaze:
●Step 1: Melt the chocolate over simmering water or in the microwave.
●Step 2: Spread the melted chocolate evenly over the warm cream and whisk to combine well. Stir thoroughly as you add the light corn syrup until perfectly thick and smooth.
●Step 3: Allow it to cool slightly. Too much cooling hardens the ganache and will make it hard to spread evenly over the cheesecake and mousse.
●Step 4: Spread the ganache over the mousse layer and let it drip as desired. You can opt to use cocoa powder as the topping. Cover with aluminum foil and wait for a few minutes.
Making the Whipped cream
●Step 1: Beat the whipped cream with a mixer, adding cocoa and powdered sugar until hard peaks form.
●Step 2: Pour into a frosting bag with a star tip and pipe spoonsful around the prepared cheesecake chocolate cake.
●Step 3: Place a Godiva chocolate chip in the center of each dollop frosting.
You may use the whipped cream frosting or the ganache glaze instead of the toppings listed above.
Sliced strawberries, fudge, caramel sauce, or strawberry sauce are some more topping alternatives.
Godiva Chocolate Cheesecake Nutrition Facts.
The calorie count for Godiva Chocolate Cheesecake is 900.
58% is fat, 36% is carbohydrates, and 5% is protein.
Vitamins with the lowest percentages include A, C, calcium, and iron.
Serving size 1 slice:
●Total fat 105g (66g saturated fat, 3g trans-fat)
●Carbohydrates 110g (sugars 96g, fiber 8g)
The values shown above are based on a 2,000 calorie diet.
Tips for making perfect Cheesecake
●Use hands to spread the crust to the bottom of your pan.
●Don’t overmix your batter, as this can cause too much air in the mix.
●If there are water drops on top of your cheesecake when unwrapping the foil, just pat dry with a paper towel if you’re using the pot method.
●Chilling the Godiva Chocolate Cheesecake overnight helps prevent cracks.
●Use room temperature ingredients to prevent lumps while mixing.
.This Godiva Chocolate Cheesecake is one of those sweets that can elevate any dinner.
Both an oven and an instant pot may replicate this cheesecake recipe to your chosen texture and time restriction.
It takes nearly twice as long in the oven as it does in the instant pot.