Godiva Chocolate Cheesecake Recipe

Godiva Chocolate Cheesecake is a decadent and show-stopping dessert, that is loaded with chocolate and topped with chocolate ganache. If you are a chocolate lover who also loves cheesecake, this recipe is for you. And it is not as difficult to make as you would think. Just like making any other cheesecake only using delicious Godiva chocolate.

If you like chocolate cheesecake but do not feel like heating up the house with the oven, try our easy recipe for No Bake Chocolate Cheesecake. You only need a few ingredients including sugar, gelatin, whipping cream, sugar, and chocolate. For a more traditional cheesecake, our Cheesecake Factory Original Cheesecake Copycat recipe is perfect.

Godiva Chocolate is a popular brand of Belgian chocolate that started way back in 1926 in Brussels, Belgium. It was named after Lady Godiva, obviously, and had its first shop outside Brussels in Paris in 1958. The mouthwatering chocolate did not make it to the United States until 1966. The company was sold to Campbell Soup in 1967.

If you have had the double chocolate cheesecake at Cheesecake Factory, you will recognize this dessert because they are basically the same thing. But ours is better because it does not have all those additives like guar gums, whole milk powder or nonfat milk solids, soy lecithin, cocoa butter, carob bean, palm oil, wheat flour, or xanthan. What it does have is Godiva chocolate, butter, sugar, coffee, vanilla, cream cheese, whole eggs, and homemade whipped cream.

Ingredients needed:

To make our Godiva chocolate cheesecake recipe, gather these ingredients. Then, find our recipe card at the bottom of the page to get the exact measurements and directions.

• Chocolate wafers: Crushed.
• Unsalted butter: Melted.
• Granulated sugar: Divided.
• Hot, brewed coffee: Mixed with 1/4 cup of very hot water.
• Vanilla extract
• Kosher salt
• Godiva 72% dark chocolate bars: Divided.
• Cream cheese: Softened to room temperature.
• Large eggs: At room temperature.
• Whipped cream: Optional.
• Fresh raspberries: For garnish.

Optional vanilla whipped cream topping:

• Heavy whipping cream
• Vanilla extract
• Granulated sugar

How to make Godiva chocolate cheesecake from scratch?

1. Preheat oven: First, preheat the oven to 325 degrees F.
2. Combine cookie crumbs: In the meantime, mix two tablespoons of sugar, melted butter, and the cookie crumbs together in a medium bowl and then press them into a springform pan. Put it in the fridge to chill.
3. Mix the coffee: Now, combine the hot coffee mixture and salt and set it to the side.
4. Chop up the chocolate: Next, chop up half the chocolate into small chunks and set the rest to the side.
5. Melt the chocolate: Then, melt the chocolate chunks in a microwave-safe bowl at 50 to 60% for one minute before stirring. After, heat in increments of 30 seconds, stirring in between, until melted and smooth. Let it cool for five minutes.
6. Beat it: While you wait, beat the cream cheese with a mixer at medium speed for about four minutes, until it is smooth. Gradually add the rest of the sugar and continue beating for two minutes or until it is mixed well.
7. Beat in the eggs: Afterward, beat in the eggs, one at a time. Then, slowly add the coffee and vanilla extract. Pour the melted chocolate in and mix until it is combined.
8. Bake the cheesecake: Now, pour the batter into the springform pan on top of the crust and bake for 55 to 60 minutes. The sides should be puffy, and the middle should be slightly jiggly.
9. Cool the cake: Next, place the cake on a wire rack until it is completely cooled. Cover it with aluminum foil and let it chill in the fridge for at least six hours.
10. Make the vanilla whipped cream: In a large bowl, beat the heavy whipping cream on medium, adding the sugar and vanilla a little at a time. Continue to beat until stiff peaks form. This typically takes two to four minutes.
11. Garnish and serve: Last, spread the whipped cream on top and grate the rest of the chocolate for garnish or you can top it with fresh raspberries.

How to serve:

Try this chocolate cheesecake recipe for a delicious dessert that satisfies your sweet tooth and chocolate cravings. Here are some great serving ideas you can try.

• Make this extra chocolatey by spreading some chocolate ganache on top. Or you could top it with chocolate mousse.
• If your cheesecake has cracks, add some topping. Our homemade caramel sauce would be amazing.
• Instead of whipped cream, you could top your chocolate cheesecake with nuts. Try chopped walnuts or pecans.
• Another delicious topping for this Godiva chocolate cheesecake is our strawberry sauce.
• Any kind of chocolate cake goes great with a glass of ice-cold milk.
• Add a scoop of ice cream for an even better dessert. Try our recipe for homemade strawberry ice cream.
• Toss on some rainbow sprinkles for a more festive look.

Frequently asked questions

Why should I use a springform pan?

It is much easier to remove your cheesecake with the detachable sides. Unlike regular cakes, you cannot just flip them over to get them out of the pan. You have to either remove the sides or line it with parchment paper to get it out of the pan easily. Springform pans are also great for making deep-dish pizzas, chocolate mousse, and quiches.

Do I need to use a water bath?

Our recipe does not call for a water bath. However, it is always a good idea to use one to prevent dryness and cracks. The water helps keep the oven moist and prevents your cheesecake from cooking too fast. It will also keep the top flat rather than caved in.

Why do you add coffee to chocolate?

If you have never tried using coffee in your chocolate when baking, you have to try it. Then you will know the answer and you will never make chocolate baked goods without it. The coffee adds depth and makes it taste even richer than regular chocolate. In a 2020 study, it was found that coffee increases sensitivity to sweet flavors and decreases the bitter flavor.

What are the nutrition facts in this recipe?

This is not a diet food. Each delicious slice of this cheesecake contains 504 calories, 40 grams fat, and 24 grams saturated fat. It also has 140 mg cholesterol, 340 mg sodium, 37 grams carbohydrates, and 23 grams sugar. But it also has 11 grams protein, 7 grams fiber, 5 mg iron, 133 mg calcium, 400 mg potassium, 2 mg vitamin C, and 1,800 units vitamin A.

How to store leftovers:

• Store: You should keep your leftover cheesecake in an airtight container to prevent dryness. Refrigerate for up to four days.
• Freeze: You could also freeze your leftovers for up to six months. For convenience, separate them into individual pieces in freezer bags.
• Thaw: To thaw, you will get the best results if you put your frozen cheesecake in the fridge overnight before serving.

More cheesecake recipes to try: