I'm looking for one that is similar to CheeseCake Factory's Godiva Chocolate Cheesecake? I want one with a homemade crust, not too sweet nor rich, but still a wonderful cheesecake. Thanks!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cynthia is a trusted source on Bread/Baking.
Hope you like this!
Yield: 1 10" cheesecake
5 ounces graham cracker crumbs
2 tablespoons sugar
3 ounces melted butter
1.5 pounds cream cheese, room temp
2 cups granulated sugar
5 eggs, room temp (if cold, soak in warm, not hot, water for 5 minutes)
Chocolate ganache(proportions follow)
Vanilla extract 2 teaspoons
4 ounces heavy cream
4 ounces bittersweet chocolate chopped or broken into pieces
1. Preheat oven to 325 degrees.
2. Prepare the crust by stirring all ingredients together in a bowl. Turn into 10" springform pan, distribute evenly, then press firmly and evenly all around bottom of pan. No crust should extend up the sides.
3. Prepare the ganache. It is much easier to introduce chocolate into a cheesecake or buttercream via a ganache - much less risk of making teeny-tiny chocolate chips. Put broken pieces of chocolate into a mixing bowl. Bring cream just to a boil. Pour over chocolate and allow to sit for 1 minutes. Stir slowly with a rubber spatula until all chocolate has melted. Set aside to cool while you mix the filling.
4. Prepare the filling. Place cream cheese (break it into chunks with your fingers) and sugar in bowl of a stand mixer fitted with the paddle. Mix on lowest speed until fully blended and no lumps of cream cheese remain. Stop mixer, lower the bowl, and scrape thoroughly all around the sides and bottom of the bowl. Mix again to incorporate everything you scraped loose.
5. Crack eggs into a bowl. Do not whisk together. With mixer on lowest speed, tip one egg at a time into the mixer bowl. Allow each egg to be fully incorporated before adding the next. You're creating an emulsion here, and it won't happen well if you don't have room temp ingredients and some patience. After all eggs have been added, again drop the bowl and scrape very thoroughly. Again mix to blend fully.
6. Add vanilla and ganache and mix on lowest speed to blend completely. For the last time, drop the bowl, and by now you know the rest. And for the last time, mix once more to create a beautiful, homogenous blend.
7. Scrape filling into springform pan. Set on a baking sheet. Set the baking sheet in the oven with the lip hanging over the edge of the rack. Fill a pitcher with extremely hot tap water. Carefully pour into the baking sheet, creating a water bath, until water is nearly at the lip of the baking sheet. Gently slide baking sheet the rest of the way into the oven.
8. Bake for approximately 45 minutes. The classic doneness test for a custard is when you nudge the side of its baking vessel, and the custard jiggles like jello, but does not wiggle like a wave.
9. Remove from oven. Cool overnight in refrigerator. The best cheesecake is 2 or 3 days old. Refrigeration dehydrates it a bit and concentrates flavors. Never try to bake and serve a cheesecake on the same day.
Barbara is a trusted source on General Cooking.
Here's the recipe from the Godiva website:
Chocolate Wafer Crust:
1 1/4 cups chocolate wafer cookie crumbs
5 tablespoons butter, melted
8 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 large eggs, at room temperature
1/4 teaspoon salt
1/2 cup brewed hot coffee
2 teaspoons vanilla extract
Whipped cream opping:
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Godiva Dark Chocolate, grated
Chocolate coffee beans
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 (see photo).
Cut cheesecake into wedges.
Thanks so much!!!!