If you are a fan of rich, indulgent desserts, the Cheesecake Factory Godiva Chocolate Cheesecake Recipe is a dream come true. Imagine layers of creamy, chocolatey goodness topped with a luxurious mousse and ganache.
This copycat recipe captures the essence of the original while letting you recreate it in the comfort of your kitchen. Whether you are preparing for a special celebration or satisfying a chocolate craving, this cheesecake is bound to impress.
Let me guide you through every delicious step. Do not worry, it is simpler than you think!
What Does Cheesecake Factory Godiva Chocolate Cheesecake Taste Like?
The Cheesecake Factory Godiva Chocolate Cheesecake is pure chocolate indulgence. Every bite is rich, creamy, and intensely chocolate, thanks to its decadent blend of chocolate cheesecake, silky mousse, and smooth ganache.
The texture is velvety yet dense, with a melt-in-your-mouth quality that feels luxurious. The flavor profile is deep and bold, with the bittersweet intensity of premium Godiva chocolate shining through. It is not overly sweet; it has a perfectly balanced richness with subtle cocoa bitterness. The chocolate mousse layer adds a light, airy contrast to the denser cheesecake, while the dark chocolate ganache delivers a glossy, ultra-smooth finish.
The crust? A buttery, crumbly delight that offers a slight crunch, making every forkful even more satisfying. I enjoy this delicious cheesecake after finishing my meal with Cheesecake Factory Cajun Pasta.
Ingredients Required for Cheesecake Factory Godiva Chocolate Cheesecake
Ingredients You’ll Need to make this Cheesecake Factory Godiva Chocolate Cheesecake
For the Flourless Cake Base
- 1 stick of unsalted butter
- 4 ounces bittersweet or semisweet chocolate, chopped (about ½ cup)
- 3 large eggs
- ½ cup cocoa powder (preferably dark cocoa)
- ½ cup granulated sugar
For the Cheesecake Layer
- 16 ounces cream cheese, softened.
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces of semisweet chocolate melted and slightly cooled.
For the Chocolate Mousse
- 2 cups of heavy whipping cream
- 1 ¼ cups semisweet chocolate chips, melted and cooled.
For the Ganache Glaze
- ½ cup semisweet chocolate chips
- ¼ cup unsalted butter
- 1 tablespoon corn syrup
Kitchen Utensil Needed
- Mixing bowls (diverse sizes)
- Whisk or electric mixer.
- Springform pan (9-inch)
- Parchment paper
- Microwave-safe bowls.
- Spatula
- Sifter
- Oven
Approximate Time to Complete the Recipe
- Prep Time: 40 minutes.
- Cook Time: 60 minutes.
- Cooling and Setting Time: 4-5 hours (including refrigeration)
How to Make the Cheesecake Factory Godiva Chocolate Cheesecake
Simply follow the Step-by-Step Guide to make your own version of Cheesecake Factory Godiva Chocolate Cheesecake at home
Step 01: Make the Flourless Cake Base: Start by melting the butter and chocolate together. Use a microwave in 10-second intervals, stirring frequently to avoid scorching. Once smooth, let it cool slightly. In a bowl, whisk together the eggs, cocoa powder, and sugar.
Gradually fold in the melted chocolate mixture. Line your springform pan with parchment paper, spray it with non-stick spray, and pour in the batter. Set it aside while preparing the cheesecake layer.
Step 02: Prepare the Cheesecake Layer: Using an electric mixer, beat the softened cream cheese until light and fluffy. Add the sugar and mix well. Incorporate the eggs one at a time, then add vanilla extract. Slowly pour in the melted chocolate and mix until smooth. Pour this cheesecake batter over the unbaked flourless cake base. Smooth the top with a spatula.
Step 03: Bake the Cheesecake: Preheat your oven to 350°F (175°C). Bake the layered cheesecake for 50-60 minutes or until the center is slightly set. Turn off the oven and let the cheesecake cool inside with the door ajar to prevent cracks. Once cooled to room temperature, refrigerate for at least 2 hours.
Step 04: Whip Up the Chocolate Mousse: Whisk the heavy cream until stiff peaks be careful not to overwhip, as it can turn into butter. Fold in the melted and cooled chocolate until fully combined. Spread this mousse over the chilled cheesecake layer, smoothing it out evenly.
Step 05: Add the Ganache Glaze: Melt the chocolate chips, butter, and corn syrup together in the microwave, stirring every 10 seconds until smooth. Let the ganache cool slightly before pouring it over the mousse layer. Spread gently to create a glossy finish. Refrigerate the cheesecake for another 1-2 hours until set.
Perfect Pairings for Your Cheesecake Factory Godiva Chocolate Cheesecake
1. Fresh raspberries or strawberries: The natural tartness of berries cuts through the rich, velvety texture of Cheesecake Factory Godiva Chocolate Cheesecake, creating a balanced and refreshing contrast in every bite.
2. Whipped cream: A dollop of lightly sweetened whipped cream adds an airy, silky texture that complements the dense, fudgy layers of the Cheesecake Factory Godiva Chocolate Cheesecake.
3. A drizzle of caramel sauce: The buttery, golden richness of caramel enhances the deep cocoa flavor while adding a touch of sweetness that lingers on your palate.
4. Hot espresso or coffee: The bold, slightly bitter notes of coffee function as the perfect counterpoint to the intense chocolate, making each bite of Cheesecake Factory Godiva Chocolate Cheesecake even more decadent.
5. Vanilla ice cream: The smooth, cool creaminess of vanilla ice cream melts into the warm, bittersweet chocolate, offering an indulgent contrast in both temperature and flavor.
6. A glass of dark cherry juice or pomegranate juice: Their rich, deep flavors with a slight tartness enhance the chocolate’s intensity while adding a sophisticated, fruity contrast.
7. Dark chocolate shavings: For true chocolate lovers, a sprinkle of fine, bittersweet chocolate shavings on top adds texture, an extra dose of chocolate flavor, and an elegant finish.
8. Mint leaves for garnish: A sprig of fresh mint not only adds a pop of color but also brings a bright, refreshing contrast to the richness of the cheesecake.
9. Salted caramel popcorn: The sweet-salty crunch of caramel-coated popcorn provides a fun and unexpected contrast to the silky-smooth cheesecake.
10. A side of fresh berries: A mix of juicy blueberries, raspberries, or blackberries brings a refreshing burst of natural sweetness and acidity that helps balance the luxurious density of the dessert.
Tips for a Flawless Cheesecake Factory Godiva Chocolate Cheesecake
1. Use room-temperature ingredients: Cold ingredients will not mix evenly, leading to a lumpy batter. Allowing everything to reach room temperature ensures a smooth and silky texture.
2. Sift cocoa powder: less-sifted cocoa can create stubborn clumps in the batter. Running it through a fine-mesh sieve guarantees a smooth, lump-free chocolate base.
3. Avoid overmixing the batter: Be gentle when combining ingredients; overmixing introduces excess air, which can cause cracks and an uneven texture in your cheesecake.
4. Bake in a water bath: A water bath (bain-marie) provides gentle, even heat, preventing the cheesecake from drying out or cracking as it bakes.
5. Allow gradual cooling: A sudden temperature drop can cause cracks. Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly.
6. Chill thoroughly before serving: Refrigerate the cheesecake for at least 6 hours (preferably overnight) to allow the flavors to meld and the texture to firm up perfectly.
7. Melt chocolate slowly: Use a double boiler or microwave in short bursts, stirring frequently, to prevent the chocolate from scorching or seizing.
8. Use high-quality chocolate: Since chocolate is the star of the show, opt for premium brands with at least 60% cocoa for an intense, luxurious flavor.
9. Smooth mousse and ganache layers: When spreading the mousse and ganache, use an offset spatula or the back of a spoon to achieve a flawless, bakery-worthy finish.
10. Garnish just before serving: Fresh berries, chocolate curls, or a dusting of cocoa powder not only enhance the presentation but also add the perfect final change for flavor and texture.
Storing Leftovers Cheesecake Factory Godiva Chocolate Cheesecake
To store, wrap the cheesecake tightly in plastic wrap and keep it refrigerated for up to 5 days. For longer storage, freeze individual slices in airtight containers for up to 3 months. To serve frozen slices, thaw in the refrigerator overnight.
Cheesecake Factory Godiva Chocolate Cheesecake Recipe
Make the Cheesecake Factory Godiva Chocolate Cheesecake Recipe at home. Rich layers of flourless cake, cheesecake, mousse, and ganache create pure chocolate bliss
Ingredients
- 1 stick of unsalted butter
- 4 ounces bittersweet or semisweet chocolate, chopped (about ½ cup)
- 3 large eggs
- ½ cup cocoa powder (preferably dark cocoa)
- ½ cup granulated sugar
- 16 ounces cream cheese, softened.
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces of semisweet chocolate melted and slightly cooled.
- 2 cups of heavy whipping cream
- 1 ¼ cups semisweet chocolate chips, melted and cooled.
- ½ cup semisweet chocolate chips
- ¼ cup unsalted butter
- 1 tablespoon corn syrup
Instructions
- Make the Flourless Cake Base: Start by melting the butter and chocolate together. Use a microwave in 10-second intervals, stirring frequently to avoid scorching. Once smooth, let it cool slightly. In a bowl, whisk together the eggs, cocoa powder, and sugar. Gradually fold in the melted chocolate mixture. Line your springform pan with parchment paper, spray it with non-stick spray, and pour in the batter. Set it aside while preparing the cheesecake layer.
- Prepare the Cheesecake Layer: Using an electric mixer, beat the softened cream cheese until light and fluffy. Add the sugar and mix well. Incorporate the eggs one at a time, then add vanilla extract. Slowly pour in the melted chocolate and mix until smooth. Pour this cheesecake batter over the unbaked flourless cake base. Smooth the top with a spatula.
- Bake the Cheesecake: Preheat your oven to 350°F (175°C). Bake the layered cheesecake for 50-60 minutes or until the center is slightly set. Turn off the oven and let the cheesecake cool inside with the door ajar to prevent cracks. Once cooled to room temperature, refrigerate for at least 2 hours.
- Whip Up the Chocolate Mousse: Whisk the heavy cream until stiff peaks be careful not to overwhip, as it can turn into butter. Fold in the melted and cooled chocolate until fully combined. Spread this mousse over the chilled cheesecake layer, smoothing it out evenly.
- Add the Ganache Glaze: Melt the chocolate chips, butter, and corn syrup together in the microwave, stirring every 10 seconds until smooth. Let the ganache cool slightly before pouring it over the mousse layer. Spread gently to create a glossy finish. Refrigerate the cheesecake for another 1-2 hours until set.
Notes
- Use room-temperature ingredients: Cold ingredients will not mix evenly, leading to a lumpy batter. Allowing everything to reach room temperature ensures a smooth and silky texture.
- Sift cocoa powder: less-sifted cocoa can create stubborn clumps in the batter. Running it through a fine-mesh sieve guarantees a smooth, lump-free chocolate base.
- Avoid overmixing the batter: Be gentle when combining ingredients; overmixing introduces excess air, which can cause cracks and an uneven texture in your cheesecake.
- Bake in a water bath: A water bath (bain-marie) provides gentle, even heat, preventing the cheesecake from drying out or cracking as it bakes.
- Allow gradual cooling: A sudden temperature drop can cause cracks. Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly.
- Chill thoroughly before serving: Refrigerate the cheesecake for at least 6 hours (preferably overnight) to allow the flavors to meld and the texture to firm up perfectly.
- Melt chocolate slowly: Use a double boiler or microwave in short bursts, stirring frequently, to prevent the chocolate from scorching or seizing.
- Use high-quality chocolate: Since chocolate is the star of the show, opt for premium brands with at least 60% cocoa for an intense, luxurious flavor.
- Smooth mousse and ganache layers: When spreading the mousse and ganache, use an offset spatula or the back of a spoon to achieve a flawless, bakery-worthy finish.
- Garnish just before serving: Fresh berries, chocolate curls, or a dusting of cocoa powder not only enhance the presentation but also add the perfect final change for flavor and texture.
Common Queries on Cheesecake Factory Godiva Chocolate Cheesecake Recipe
Here, we’ve got you covered with some common questions about the Cheesecake Factory Godiva Chocolate Cheesecake Recipe that people often ask.
1. Does Cheesecake Factory bake their cheesecakes?
No, Cheesecake Factory cheesecakes are baked in an offsite facility, then frozen and shipped to restaurants. They are thawed before serving, ensuring consistent quality and texture.
2. Does Godiva chocolate cheesecake have eggs?
Yes, the cheesecake filling contains eggs, which help create its rich, creamy texture. Eggs provide structure and stability, making the cheesecake smooth and firm after baking.
3. What kind of cheese does Cheesecake Factory use?
They primarily use cream cheese, which gives their cheesecakes a smooth, rich, and tangy flavor. Some varieties may include mascarpone or ricotta for a unique texture.
4. How many calories are in Godiva Double Chocolate Cheesecake?
A slice contains 1,500–1,600 calories. It is a rich, indulgent dessert with chocolate mousse, ganache, and cheesecake layers, making it one of the higher-calorie options.
5. Can I use milk chocolate instead of semisweet in Cheesecake Factory Godiva Chocolate Cheesecake?
Yes, but it will make the cheesecake sweeter and less rich. Milk chocolate has a lower cocoa content, so the flavor will be milder and creamier, which may alter the original balance of richness.
6. How do I prevent cracks in my cheesecake?
Bake in a water bath to maintain even heat. After baking, turn off the oven and let the cheesecake cool inside with the door slightly open for an hour before refrigerating to prevent sudden temperature changes.
7. Can I do this ahead of time?
Yes! Cheesecake tastes even better the next day. Chilling overnight deepens the flavors and improves texture. You can make it 1–2 days in advance for the best results.
8. How do I know when it has done?
Gently shake the pan, if the edges are set but the center jiggles slightly, it is ready. The cheesecake will firm up as it cools. Overbaking can make it dry, so avoid a fully firm center.
9. Can I skip the mousse or ganache?
You can, but they add richness and the signature Cheesecake Factory experience. Without them, the cheesecake would be simpler but still delicious.
10. What can I use instead of corn syrup in ganache?
Honey works well as a substitute, adding a slight flavor variation. You can also omit it, though the ganache may be less glossy. A splash of cream or butter can help maintain texture.
Recreating the Cheesecake Factory Godiva Chocolate Cheesecake Recipe at home is a rewarding experience that combines indulgence with creativity. With layers of decadent chocolate flavors, this dessert is perfect for any occasion.
Try it, and do not forget to share your thoughts in the comments below! Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!