Can I use milk chocolate instead of dark chocolate?

While you can use milk chocolate, dark chocolate provides a richer flavor and balances the sweetness better. If using milk chocolate for your Godiva Chocolate Cheesecake , reduce the sugar in the filling by about 2 tablespoons to prevent it from being overly sweet.

How can I prevent my cheesecake from cracking?

Use a water bath, avoid overmixing the batter, and let the Godiva Chocolate Cheesecake cool slowly in the oven with the door slightly open. These steps significantly reduce the chances of cracks forming.

Can this recipe be made in advance for a special occasion?

Absolutely! This Godiva Chocolate Cheesecake can be prepared up to 3 days in advance. Store it in the refrigerator, and for the best visual impact, add the ganache topping on the day of serving.

Is it possible to make mini versions of this cheesecake?

Yes! Use a muffin tin lined with paper cupcake liners and adjust the baking time to 20–25 minutes. This variation gives you about 24 mini Godiva Chocolate Cheesecakes , perfect for parties or gifting.

What's the best way to achieve clean slices when cutting the cheesecake?

Dip a sharp knife in hot water and wipe it clean between each cut. This technique helps you slice your Godiva Chocolate Cheesecake neatly, just like in a restaurant.

How to Make Godiva Chocolate Cheesecake in 7 Indulgent Steps

Name: How to Make Godiva Chocolate Cheesecake in 7 Indulgent Steps
Prep time: 30 min
Total time: 5 h 30 min
Ingredients: 2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 24 oz cream cheese, room temperature; 1 cup granulated sugar; 3 large eggs; 1 cup heavy cream; 8 oz Godiva dark chocolate, melted and cooled; 1 tsp vanilla extract; 1/4 tsp salt; 4 oz Godiva dark chocolate, chopped; 1/2 cup heavy cream

Description

Indulge in pure chocolate luxury with this Godiva Chocolate Cheesecake recipe, broken down into 7 simple, irresistible steps. From its buttery graham cracker crust to the rich ganache topping, every bite delivers deep, velvety chocolate flavor. Perfect for special occasions or when you just want to impress, this cheesecake is as elegant as it is easy to follow.

Ingredients

Scale

For the crust:

- 2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

For the filling:

- 24 oz cream cheese, room temperature

- 1 cup granulated sugar

- 3 large eggs

- 1 cup heavy cream

- 8 oz Godiva dark chocolate, melted and cooled

- 1 tsp vanilla extract

- 1/4 tsp salt

For the topping:

- 4 oz Godiva dark chocolate, chopped

- 1/2 cup heavy cream

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Instructions

1. Prepare the crust
Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

2. Make the creamy filling
Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in heavy cream, melted Godiva chocolate, vanilla, and salt.

3. Bake the cheesecake
Pour the filling over the crust. Bake for 50–60 minutes, until center is almost set. Turn off oven and let it cool inside with door ajar for 1 hour.

4. Chill and set
Remove from oven, run a knife around the edge, and cool completely. Refrigerate for at least 4 hours or overnight.

5. Prepare the ganache topping
Heat heavy cream until hot, then pour over chopped Godiva chocolate. Let sit 2 minutes, then stir until smooth.

6. Add the final touches
Pour ganache over the chilled cheesecake. Spread evenly. Chill again for 30 minutes to set.

7. Slice and serve
Remove from pan, transfer to a serving plate, and slice with a hot knife. Optional: serve with coffee ice cream.

Notes

For a thicker crust, increase crust ingredients by 25% and press up the sides of the pan.

Use room temperature ingredients to achieve a silky filling texture.

To avoid cracks, always cool the cheesecake slowly and avoid overbaking.

For a decorative finish, swirl in a bit of melted white chocolate before the ganache sets.

Prep Time: 30 minutes

Nutrition

Calories: 580
Sugar: 35 g
Sodium: 300 mg
Fat: 42 g
Saturated Fat: 25 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 145 mg