Okay, so today I tried to make this Godiva chocolate cheesecake, and let me tell you, it was quite the adventure! I’ve always loved cheesecake, and Godiva chocolate is just divine, so I thought, why not combine the two? The recipe I found seemed easy enough, so I went for it.
First things first, I had to gather all the ingredients. You know, the usual cheesecake stuff like cream cheese, sugar, eggs, and sour cream. But the star of the show was definitely the Godiva chocolate. I used both melted chocolate for the batter and some chocolate ganache for the topping. Oh, and of course, I needed a good crust. I went with a simple chocolate cookie crust because, well, you can never have too much chocolate, right?
I started by making the crust. I crushed up a bunch of chocolate cookies, mixed them with some melted butter, and pressed the mixture into the bottom of a springform pan. Then, I popped that into the fridge to chill while I worked on the filling.

Next up, the filling. I beat the cream cheese until it was nice and smooth, then added the sugar and beat some more. In went the eggs, one at a time, followed by the sour cream and vanilla extract. The most important part was adding the melted Godiva chocolate. I poured that in slowly while mixing, and oh boy, did it look and smell amazing!
Once the batter was all mixed up, I poured it over the chilled crust. Then came the tricky part – baking. I placed the springform pan in a larger pan and added hot water to create a water bath. This is supposed to help the cheesecake bake evenly and prevent cracking. Fingers crossed!
I baked it for about an hour, then turned off the oven and let the cheesecake cool inside for another hour with the door slightly open. This slow cooling process is also key to preventing cracks. After that, I took it out and let it cool completely at room temperature before putting it in the fridge to chill for at least four hours, but I did overnight because I wanted it to be perfect.
The next day, I made the ganache. Super easy – just heated some heavy cream and poured it over chopped Godiva chocolate, let it sit for a bit, then whisked until smooth. I spread that glorious ganache over the chilled cheesecake and added some chocolate shavings for extra flair. You should do it, too.
- First, make the crust by crushing chocolate cookies and mixing them with melted butter.
- Then, make the filling by beating cream cheese, sugar, eggs, sour cream, and melted Godiva chocolate.
- Bake the cheesecake in a water bath to ensure even baking and prevent cracking.
- Cool the cheesecake slowly to prevent cracks.
- Finally, make the ganache by heating heavy cream, pouring it over chocolate, and whisking until smooth.
Finally, it was time to taste the masterpiece. And let me tell you, it was worth every bit of effort! The cheesecake was rich, creamy, and had that deep Godiva chocolate flavor I was dreaming of. The crust was perfect, and the ganache added an extra layer of decadence. My family loved it too, which is always a bonus. I think even Godiva himself would be proud. It was a success, and I’ll definitely be making this again. Maybe next time I’ll experiment with different types of chocolate. The possibilities are endless!
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