Few desserts capture the rich indulgence of chocolate quite like the Godiva Chocolate Cheesecake from The Cheesecake Factory. This decadent treat combines creamy cheesecake with the luxurious flavor of Godiva chocolate, creating a dessert that’s both velvety and deeply satisfying. It’s no wonder this cheesecake has become a favorite for chocolate lovers everywhere.
We’re excited to share a recipe that brings this iconic dessert right into your kitchen. With simple ingredients and straightforward steps, you can recreate that perfect balance of smooth cheesecake and intense chocolate flavor. Whether you’re planning a special occasion or just craving a slice of pure bliss, this Godiva Chocolate Cheesecake recipe promises to impress every time.
Ingredients
To recreate the Godiva Chocolate Cheesecake Factory masterpiece at home, we carefully select rich and high-quality ingredients that deliver the signature velvety texture and intense chocolate flavor. Below, you’ll find the detailed list separated by crust, filling, and ganache topping for ease and precision.
Crust Ingredients
Our crust forms the perfect foundation—crumbly, buttery, and subtly sweet, complementing the chocolatey richness of the filling.
- 1 ½ cups chocolate cookie crumbs (finely crushed)
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
Cheesecake Filling Ingredients
The heart of this dessert is the creamy cheesecake filling infused with sumptuous Godiva chocolate components for that signature indulgence.
| Ingredient | Amount | Preparation |
|---|---|---|
| Cream cheese | 24 ounces (3 blocks) | Softened |
| Granulated sugar | 1 cup | |
| Eggs | 3 large | Room temperature |
| Sour cream | 1 cup | |
| Heavy cream | ½ cup | |
| Godiva Milk Chocolate | 6 ounces | Melted |
| All-purpose flour | 2 tablespoons | |
| Vanilla extract | 1 teaspoon | |
| Salt | ¼ teaspoon |
Ganache Topping Ingredients
The glossy ganache topping is what seals the Godiva chocolate richness with every luscious bite.
- 6 ounces Godiva semi-sweet chocolate (chopped)
- ½ cup heavy cream
- 1 tablespoon unsalted butter (softened)
Each ingredient is chosen to perfectly mimic the original Godiva Chocolate Cheesecake Factory recipe, ensuring our homemade dessert captures the luxury and depth of flavor that made this cheesecake famous.
Equipment Needed
To recreate the Godiva Chocolate Cheesecake Factory Recipe with precision and ease, having the right equipment is essential. Each tool supports us in achieving the perfect texture and presentation of this rich chocolate dessert.
- 9-inch Springform Pan
We use this for the crust and filling. The removable sides allow easy release without disturbing the cheesecake’s structure.
- Mixing Bowls (large and medium)
A large bowl helps combine the cream cheese filling ingredients thoroughly, while a medium bowl is useful for mixing the crust components.
- Electric Hand Mixer or Stand Mixer
We rely on this for whipping the cream cheese mixture to a smooth, velvety consistency that is crucial for that signature creaminess.
- Rubber Spatula
Essential for scraping down sides of bowls and gently folding ingredients without losing air.
- Measuring Cups and Spoons
Accuracy is key. Precise measurement ensures the balanced flavor profile iconic to this Godiva chocolate cheesecake.
- Saucepan
Needed for gently heating the heavy cream and melting the Godiva chocolate to create a silky ganache topping.
- Fine Mesh Sieve (optional)
To sift flour and remove any lumps from the chocolate, ensuring a smooth filling texture.
- Oven Thermometer
For monitoring and maintaining the ideal oven temperature—critical to prevent cracking.
- Cooling Rack
We use this to allow the cheesecake to cool evenly after baking, preserving its texture and preventing condensation.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| 9-inch Springform Pan | Bake and release cheesecake cleanly | Non-stick preferred |
| Mixing Bowls | Combine crust and filling ingredients | Use varying sizes for ease |
| Electric Hand/Stand Mixer | Achieve smooth creamy filling consistency | Avoid overmixing |
| Rubber Spatula | Fold and scrape ingredients | Flexible for thorough mixing |
| Measuring Cups & Spoons | Accurate ingredient measurement | Essential for recipe balance |
| Saucepan | Heat cream and melt chocolate | Use low heat to prevent burning |
| Fine Mesh Sieve | Remove lumps from flour and chocolate | Optional but recommended |
| Oven Thermometer | Maintain consistent baking temperature | Prevents cheesecake cracks |
| Cooling Rack | Allow even cooling post-baking | Important for texture retention |
Equipping ourselves with these tools ensures we replicate the decadent layers and smooth texture characteristic of the original Godiva Chocolate Cheesecake perfectly.
Prep Work
Before diving into the assembly of our Godiva Chocolate Cheesecake Factory Recipe, we must focus on essential preparation steps. These will set the foundation for a perfect, smooth, and indulgent cheesecake.
Preparing the Pan
To ensure effortless removal and maintain the cheesecake’s delicate shape, we use a 9-inch springform pan. Here’s how to prep it properly:
- Grease the pan thoroughly with unsalted butter or cooking spray, covering the bottom and sides.
- Line the bottom with a round cut parchment paper piece to prevent sticking.
- Wrap the outside of the pan with aluminum foil to protect it from water if you choose to bake your cheesecake in a water bath. This prevents leaks and adds moisture, crucial for crack-free cheesecake.
- Secure the foil tightly and ensure there are no gaps.
The right pan preparation guarantees that our cheesecake will release cleanly, preserving its luxurious layers and smooth texture.
Melting the Chocolate
Melting Godiva chocolate to the perfect consistency is key for that rich, velvety flavor. We recommend using a gentle method to avoid scorching:
| Step | Description | Tip |
|---|---|---|
| Chop Chocolate | Finely chop Godiva milk or semi-sweet chocolate for even melting. | Use a sharp knife for uniform pieces. |
| Double Boiler Method | Place chopped chocolate in a heatproof bowl over simmering water. Stir gently until melted. | Water should not touch the bowl. |
| Microwave Method (Alt.) | Heat in short bursts (15 seconds), stirring each time until smooth. | Avoid overheating to prevent bitterness. |
Note: Be vigilant and stir continuously. Smooth melted chocolate ensures a luscious filling and a shiny ganache topping that defines this cheesecake.
Directions
Follow these precise steps to craft the Godiva Chocolate Cheesecake that delivers the rich texture and decadent flavor signature to The Cheesecake Factory’s masterpiece.
Making the Crust
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Mix ingredients thoroughly until the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for 8 minutes, then remove it from the oven and set it aside to cool while preparing the filling.
Preparing the Cheesecake Filling
- Lower oven temperature to 325°F (162°C).
- In a large bowl, beat 4 (8 oz) packages of cream cheese at room temperature with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add 1 1/4 cups granulated sugar, mixing until combined.
- Add 4 large eggs, one at a time, beating on low speed after each addition until just incorporated to avoid air bubbles.
- Stir in 1 cup sour cream and 1/4 cup heavy cream for extra moisture and richness.
- Gently fold in 8 oz of melted Godiva milk chocolate (use your preferred melting method for a smooth consistency).
- Add 2 tablespoons all-purpose flour, 2 teaspoons vanilla extract, and 1/2 teaspoon salt to balance sweetness and enhance texture.
- Mix on low speed until the batter is perfectly smooth and velvety.
Baking the Cheesecake
- Prepare a water bath to prevent cracks: Wrap the springform pan bottom with aluminum foil tightly to avoid water leaks.
- Place the pan inside a larger roasting pan.
- Carefully pour hot water into the roasting pan until it reaches halfway up the outside of the springform pan.
- Bake the cheesecake for 60 to 70 minutes or until the edges are set and the center slightly jiggles when gently shaken.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
| Baking Step | Temperature | Duration | Notes |
|---|---|---|---|
| Initial Preheat | 350°F | 8 minutes | For crust |
| Main Bake | 325°F | 60-70 minutes | Use water bath |
| Cooling in Oven | Off (slightly warm) | 1 hour | Prevent cracks |
Cooling and Chilling
- Remove the cheesecake from the water bath after cooling in the oven.
- Run a knife around the edge of the pan to loosen the cheesecake and prevent cracking.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set completely and develop full flavor.
- Before serving, prepare the ganache topping by melting 4 oz chopped Godiva semi-sweet chocolate with 1/4 cup heavy cream and 2 tablespoons unsalted butter over low heat or microwave. Stir until glossy and smooth.
- Pour the ganache evenly over the chilled cheesecake and let it set in the refrigerator for 30 minutes before slicing and serving.
Ganache Topping Preparation
The ganache topping is the final luxurious layer that elevates our Godiva Chocolate Cheesecake Factory Recipe to pure decadence. Let’s carefully prepare this glossy, rich topping to ensure it perfectly complements the creamy cheesecake beneath.
Heating the Cream
To create the smooth ganache, start by gently heating the heavy cream:
- Measure ¾ cup of heavy cream and pour it into a small saucepan.
- Heat the cream over medium heat until it just begins to simmer — watch closely to avoid boiling.
- Remove from heat immediately once you see small bubbles forming around the edges. This temperature is crucial for optimal ganache texture.
Pro tip: Heating the cream slowly prevents it from scorching, which can ruin the ganache’s delicate flavor.
Pouring Ganache Over Cheesecake
Once the cream is heated, we combine it with the chopped Godiva semi-sweet chocolate to create the ganache:
| Step | Instruction | Details |
|---|---|---|
| 1 | Place 6 ounces chopped Godiva semi-sweet chocolate in a heatproof bowl. | Use high-quality chocolate for richness. |
| 2 | Pour the hot cream directly over the chocolate. | Let it sit for 2 minutes to soften the chocolate. |
| 3 | Stir gently and continuously until the mixture is smooth and fully combined. | Stirring will create a glossy, velvety texture. |
| 4 | Add 1 tablespoon of unsalted butter and stir until melted and incorporated. | This adds shine and richness to the ganache. |
| 5 | Let the ganache cool slightly until it thickens but is still pourable. | About 5 to 10 minutes at room temperature works well. |
Next, carefully pour the ganache evenly over the chilled cheesecake, allowing it to flow naturally around the edges. Use a spatula to gently spread if needed.
“The ganache should create a smooth, shiny blanket over the surface, offering that signature Godiva chocolate finish we crave.”
Let the ganache set in the refrigerator for at least 1 hour before serving. This final step seals in the rich chocolate flavor and adds a smooth, luxurious texture to our cheesecake.
Serving Suggestions
To elevate our Godiva Chocolate Cheesecake Factory recipe experience we recommend serving it with thoughtful accompaniments and presentation techniques that highlight its rich, velvety chocolate flavor.
Plating Tips:
- Slice the cheesecake using a warm, sharp knife for clean edges. Dip the knife in hot water and wipe it dry before each cut.
- Serve slices on chilled dessert plates to maintain the creamy texture.
- Drizzle an extra spoonful of the Godiva ganache over each slice for an intensified chocolate finish.
Ideal Pairings:
The cheesecake’s deep chocolate richness pairs beautifully with lighter or complementary flavors to balance each bite. Consider:
| Pairing Type | Description |
|---|---|
| Fresh Fruits | Raspberries, strawberries or sliced bananas add refreshing sweetness. |
| Whipped Cream | Unsweetened or lightly sweetened to add airy contrast. |
| Nuts | Toasted pecans or chopped hazelnuts create pleasing texture contrast. |
| Coffee or Espresso | Bold coffee enhances the chocolate’s soft bitterness and aroma. |
Serving Temperature:
For optimal flavor and texture serve the cheesecake chilled but allow it to sit at room temperature for 10-15 minutes prior to serving. This softens the texture, releasing the intricate chocolate and creamy notes.
Portion Sizes:
Cut the cheesecake into 12 to 16 slices. For special occasions, consider smaller portions paired with a scoop of vanilla bean ice cream or a drizzle of caramel sauce for variation.
Presentation Enhancements:
- Garnish with chocolate shavings or curls made from Godiva chocolate to echo the recipe’s luxury.
- Dust the plate with cocoa powder or powdered sugar for a decorative touch.
- Add edible flowers or mint leaves for a pop of color and freshness.
“Serving our Godiva Chocolate Cheesecake with these balanced garnishes ensures every bite delights both the eyes and the palate.”
Using these suggestions we transform our homemade cheesecake into a stunning dessert suitable for entertaining or indulgent personal moments.
Make-Ahead Tips
Planning ahead ensures our Godiva Chocolate Cheesecake turns out flawlessly rich and indulgent. Here are essential make-ahead strategies to guarantee optimal flavor, texture, and presentation.
Prepare the Crust in Advance
We can make the chocolate cookie crust up to 3 days ahead. After mixing the crumbs with butter and sugar and pressing it into the pan, cover tightly with plastic wrap and refrigerate. This prevents sogginess and helps the crust stay crisp after baking.
Baking and Cooling the Cheesecake
Once baked in the water bath, allow the cheesecake to cool gradually at room temperature for about 1 hour. Then, cover it loosely with foil and refrigerate. Cooling slowly minimizes the risk of cracks and promotes a silky texture.
| Step | Timeframe | Notes |
|---|---|---|
| Crust preparation | Up to 3 days before | Keep refrigerated |
| Baking and initial cooling | 1 hour at room temp | Prevent cracks |
| Refrigeration (before ganache) | At least 4 hours to overnight | Cheesecake must be fully chilled |
Refrigerate the Cheesecake Overnight
For the best setting and silky texture, refrigerate the cheesecake for a minimum of 4 hours, preferably overnight. This step is critical to firm up the filling and improve flavor integration.
Ganache Preparation and Application
Prepare the Godiva chocolate ganache just before serving or up to 4 hours in advance. Warm the heavy cream, pour over chopped chocolate, and stir until smooth. After adding butter, allow the ganache to cool slightly for easier spreading.
Pro Tip: Pour the ganache over the chilled cheesecake and refrigerate another hour for the ganache to set perfectly. This creates the signature luxurious, glossy finish.
Serving Tip for Make-Ahead Cheesecake
When serving a pre-chilled cheesecake, remove it from the refrigerator 15 to 20 minutes before slicing. This softens the cheesecake just enough to slice cleanly without melting the ganache.
Summary Table: Make-Ahead Timeline
| Task | Advance Time | Storage |
|---|---|---|
| Prepare crust | 1-3 days | Refrigerate |
| Bake and cool cheesecake | Same day | Room temp + refrigerate |
| Refrigerate fully set cheesecake | At least 4 hours or overnight | Refrigerate |
| Prepare ganache | Up to 4 hours before serving | Refrigerate |
| Ganache setting | 1 hour after pouring | Refrigerate |
| Rest cheesecake before serving | 15-20 minutes before slicing | Room temperature |
By following these Make-Ahead Tips, we ensure that each layer of our Godiva Chocolate Cheesecake maintains its pristine richness and smooth texture, delivering the iconic decadent dessert experience every time.
Storage Instructions
Proper storage is key to preserving the rich flavor and velvety texture of our Godiva Chocolate Cheesecake Factory Recipe. Follow these guidelines to keep your dessert fresh and indulgent.
Refrigeration
- After assembling and allowing the ganache to set, cover the cheesecake tightly with plastic wrap or aluminum foil.
- Refrigerate the cheesecake at a consistent temperature of 36°F to 40°F (2°C to 4°C).
- The cheesecake will stay fresh for up to 5 days under refrigeration.
- Before serving, allow the cheesecake to sit at room temperature for about 15 to 20 minutes to enhance its creamy texture and flavor.
Freezing
If you want to store the cheesecake for a longer period, freezing is an excellent option:
- Wrap the cheesecake securely in plastic wrap, then in aluminum foil to prevent freezer burn.
- Place it in an airtight container or freezer bag.
- Freeze at 0°F (-18°C) or below.
| Storage Method | Temperature Range | Storage Duration |
|---|---|---|
| Refrigeration | 36°F to 40°F (2°C to 4°C) | Up to 5 days |
| Freezing | 0°F (-18°C) or below | Up to 2 months |
Thawing Instructions
- Remove the cheesecake from the freezer and transfer it to the refrigerator.
- Allow it to thaw slowly for 12 to 24 hours while still wrapped to retain moisture.
- Once thawed, let the cheesecake rest at room temperature for 15 minutes before serving to regain optimal texture and flavor.
Important Tips
- Avoid frequent temperature changes to minimize condensation which can affect texture.
- Never store cheesecake uncovered as chocolate ganache can absorb odors and dry out.
- Use a warm knife when slicing to maintain smooth clean edges even after storage.
“Storing your Godiva Chocolate Cheesecake properly ensures every bite retains the signature richness and indulgence that make this dessert unforgettable.”
By following these Storage Instructions carefully, we guarantee your cheesecake will taste fresh and decadent, just like The Cheesecake Factory’s original creation.
Conclusion
Making the Godiva Chocolate Cheesecake at home lets us enjoy a truly decadent dessert whenever we want. With the right ingredients and careful attention to each step, we can recreate the rich flavors and creamy texture that make this cheesecake so special.
By following the tips and techniques shared, we ensure a flawless result that impresses family and friends alike. Whether for a celebration or a personal treat, this recipe brings a touch of luxury straight to our kitchen.
Frequently Asked Questions
What makes the Godiva Chocolate Cheesecake special?
The Godiva Chocolate Cheesecake combines creamy cheesecake with rich Godiva chocolate, creating a velvety, indulgent dessert loved by chocolate fans for its deep flavor and smooth texture.
Can I make the Godiva Chocolate Cheesecake at home?
Yes! The recipe uses simple ingredients and easy steps suitable for home baking, allowing you to recreate the rich, luxurious dessert yourself.
What ingredients are needed for the crust?
The crust requires chocolate cookie crumbs, melted butter, and sugar, which form a buttery, crumbly base for the cheesecake.
What are the main ingredients in the filling?
The filling includes cream cheese, eggs, granulated sugar, sour cream, heavy cream, melted Godiva milk chocolate, flour, vanilla extract, and salt for a rich, creamy texture.
How is the ganache topping made?
Ganache is made by heating heavy cream, then mixing it with chopped Godiva semi-sweet chocolate and butter to create a smooth, glossy chocolate layer.
What baking tools do I need?
You’ll need a 9-inch springform pan, mixing bowls, an electric mixer, measuring tools, parchment paper, and aluminum foil for preparation and water bath baking.
How do I melt Godiva chocolate properly?
Melt chocolate using a double boiler or microwave in short bursts, stirring often to ensure smooth, even melting without burning.
Why use a water bath when baking the cheesecake?
Baking in a water bath helps the cheesecake cook evenly and prevents cracks on the surface for a flawless finish.
How should I serve the cheesecake?
Serve chilled, sliced with a warm knife for clean edges, and pair with fresh fruits, whipped cream, nuts, or coffee for enhanced flavor.
Can I prepare the cheesecake ahead of time?
Yes, the crust can be made days ahead, cheesecake needs several hours to set in the fridge, and ganache can be prepared a few hours before serving.
How do I store leftover Godiva Chocolate Cheesecake?
Store in the refrigerator covered tightly for up to 5 days or freeze for up to 2 months. Thaw slowly and slice with a warm knife for best results.