This recipe tastes almost exactly like the Godiva Chocolate Cheesecake from The Cheesecake Factory. The only difference is the crust (which is the flourless chocolate cake) isn’t exactly right and the ganache on top isn’t as rich. One of the main things to keep in mind is the one-of-a-kind taste does come from the Godiva chocolate, so if that is what you are looking for, splurge on the chocolate.
There is definitely too much batter for the flourless cake, so it would probably be okay to halve the recipe or if you aren’t comfortable doing that, just halve the batter. There is also too much mousse; on the original, there is only about half an inch, if not less. The layering should go: flourless chocolate cake, cheesecake, mousse, chocolate ganache.
Godiva Chocolate Cheesecake (replica of The Cheesecake Factory)
Flourless Chocolate Cake
- 7 oz semisweet chocolate (45-50 % cocoa)
- 4/5 cup butter
- 1 cup sugar
- 4 eggs, separated
- 16 oz. cream cheese
- 1/2 c. sugar
- 3 eggs
- 4 oz. semi-sweet baking chocolate, melted
- Preheat oven to 350 degrees F.
- Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
- Break the chocolate into small pieces and melt it with butter over hot water.
- Beat the egg yolks with half of the sugar.
- Fold in the melted butter and chocolate mixture.
- Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
- Fold in the beaten egg whites.
- Blend cream cheese with sugar; add eggs.
- Add melted chocolate, beating until thick and smooth.
- Pour cake mixture into prepared pan; very carefully, spread cheesecake mixture over batter. Bake at 350 degrees for 40 minutes or until cheesecake is firm in center.
Chocolate mousse (It’s a good idea to prepare this in advance)
- 4 large egg yolks
- 1/4 c sugar
- 2 1/2 c heavy whipping cream
- 6 oz. semi-sweet baking chocolate, chopped in small pieces
- Beat egg yolks in a small bowl on high speed until thick and lemon colored, about 3 minutes.
- Gradually add sugar then beat.
- Heat one cup whipping cream in saucepan over medium heat just until hot. (Do not boil.)
- Gradually stir half of the hot cream into egg yolk mixture then combine back into hot cream in saucepan.
- Cook over low heat about 5 minute, stirring constantly, until mixture is blended and thickens.
- Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes.
- Cover and refridgerate for about 2 hours, stirring occasionally, just until chilled.
- Beat remaining 1 1/2 cups of whipping cream in chilled medium bowl until stiff.
- Mix 3/4 of the whipping cream into chocolate mixture until blended.
Fold remaining whipped cream gradually into chocolate mixture until well blended.
- 12 ounces semisweet or bittersweet chocolate, chopped finely (or use chips)
- 1/2 pint of heavy whipping cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon vanilla
- Pour chopped chocolate (or chocolate chips) into a metal mixing bowl.
- Stirring constantly, heat whipping cream, butter and vanilla in a small saucepan to just about boiling, but don’t let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you’re using a thermometer, heat it to about 180 degrees.
Immediately pour hot cream mixture over chocolate and use a small whisk to mix until completely smooth.
After cheesecake has completely cooled and chilled for about 30 minutes, spread a layer of mousse over cheesecake and let it set in refrigerator or freezer. After mousse has firmed, spread a layer of ganache over that and let it firm in the refrigerator or freezer. Then, enjoy!