Godiva Chocolate Cheesecake
- Ready In:
- 3hrs
- Ingredients:
- 14
- Yields:
-
1 9" cheesecake
- Serves:
- 12
ingredients
-
Chocolate Wafer Crust
- 1 1⁄4 cups chocolate wafer crumbs
- 5 tablespoons butter, melted
-
Filling
- 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
-
Whipped Cream Topping
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
-
Garnish
- dark chocolate, grated (optional)
- chocolate-covered coffee beans (optional)
directions
- 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.
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Reviews
-
I do not like cheesecake (not even a little), so the taste feedback I have is all from others: everyone liked this a lot, although a small piece goes a long way! Plenty sweet. This was very easy to make and baked up like a dream, no problems at all. I baked 60 minutes using the water bath method and followed the rest of the directions exactly. Nice consistency and very chocolately! I did not use Godiva, I used Ghiradhelli chocolate bits. Served with a blob of the whipped cream on top instead of putting it all on. Would be lovely with a nice raspberry sauce. Would definitely make again! Thanks for posting.