Godiva® Chocolate Cheesecake** Recipe

Prep and oven

Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan with butter or nonstick spray, line the bottom with a parchment round, and lightly butter the parchment. Dust the inside sides lightly with cocoa powder to help release later.

Melt chocolate and butter

Place the 250 g chopped Godiva chocolate and 150 g butter in a heatproof bowl set over a barely-simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring until completely melted and smooth. Remove from heat and let cool slightly (2–3 minutes).

Mix batter

In a large bowl, whisk the 4 eggs with 150 g granulated sugar, 1 tsp vanilla, and 0.25 tsp salt until the mixture is slightly thickened and pale (about 2–3 minutes by hand or 1–2 minutes with a mixer). Whisk the cooled chocolate-butter mixture into the eggs until fully combined. Sift in 2 tbsp cocoa powder and fold gently until homogeneous.

Bake

Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 22–30 minutes, until the top is set and a thin crust has formed; the center will still be slightly fudgy. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter.

Cool

Remove from oven and cool on a rack for 30 minutes. Do not release the springform ring yet — leave the cake in the pan. Cooling partially before adding the cheesecake helps prevent excessive mixing of layers.

Melt chocolate

Place 200 g chopped Godiva chocolate in a heatproof bowl and melt using a double boiler or microwave (20–30 second bursts), stirring until smooth. Set aside to cool slightly but remain pourable.

Make cheesecake filling

In a large bowl, beat 600 g room-temperature cream cheese with 100 g granulated sugar until very smooth and free of lumps (2–3 minutes with a mixer). Add the 3 eggs one at a time, mixing briefly after each addition so they are incorporated but the batter does not get too aerated. Mix in 120 ml sour cream, 120 ml heavy cream, 1 tbsp cornstarch, 1 tsp vanilla, and 0.25 tsp salt until smooth. Pour the cooled melted chocolate into the cream cheese mixture and mix until fully combined and glossy.

Assemble and bake (water bath recommended)

Place the springform pan with the cooled flourless cake base on a large piece of foil. Pour the cheesecake batter evenly over the cake base and smooth the top. Wrap the bottom and lower sides of the pan tightly with foil to prevent water seeping in. Place the wrapped pan into a larger roasting pan and pour hot water into the roasting pan so it comes about halfway up the sides of the springform (water bath). Bake at 160°C (325°F) for 45–55 minutes, until the cheesecake edges are set and the center jiggles slightly when nudged.

Cool and chill

Turn the oven off, crack the oven door slightly, and let the cheesecake cool in the oven for 30 minutes to minimize cracking. Remove the pan from the water bath, discard the foil, and cool to room temperature on a rack. Once cooled, refrigerate (still in the pan) for at least 3–4 hours, preferably overnight, to fully set before adding the mousse layer.

Make chocolate base

Place 150 g chopped Godiva chocolate in a heatproof bowl. Heat 120 ml heavy cream just until it begins to simmer, then pour it over the chocolate. Let sit 30 seconds, then whisk gently until smooth and glossy. Add 0.5 tsp vanilla and 0.125 tsp salt. Allow the chocolate mixture to cool to lukewarm (so it will not deflate whipped cream).

Whip cream and fold

In a chilled bowl, whip 180 ml heavy cream with 15 g powdered sugar to soft peaks. Take one-third of the whipped cream and whisk it briskly into the cooled chocolate to lighten the chocolate. Gently fold the remaining whipped cream into the chocolate mixture in two additions using a spatula, folding until uniform and airy but without deflating.

Top and chill

Remove the chilled cheesecake from the refrigerator. Spoon or pipe the mousse evenly over the set cheesecake layer, smoothing or creating peaks as desired. Refrigerate the assembled cake for at least 1–2 hours to firm the mousse (longer is fine).

Make ganache

Heat 120 ml heavy cream just to a simmer and pour over 80 g chopped Godiva chocolate in a small bowl. Let sit 30 seconds, then whisk until smooth. Allow the ganache to cool slightly until it thickens but is still pourable (about 5–8 minutes).

Finish cake

Remove the cake from the springform pan by running a thin knife around the edge, then releasing the ring. Pour or drizzle the ganache over the mousse layer, letting some drip down the sides if desired. Sprinkle 30 g chocolate shavings over the top and dust lightly with 1 tbsp cocoa powder. Return to the refrigerator for 15–30 minutes to set the ganache.

Serve

For clean slices, warm a knife under hot water, dry it, and slice the cake. Wipe the knife between cuts. Serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.