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Godiva Chocolate Cheesecake Recipe

Godiva Chocolate Cheesecake Recipe

A rich homemade Godiva-style chocolate cheesecake with a fudgy chocolate base, creamy dark chocolate cheesecake filling, and silky chocolate mousse topping.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Chill Time 8 hours
Total Time 10 hours
Servings: 10 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Brownie Base
  • 4 oz dark chocolate chopped
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt
Chocolate Cheesecake
  • 12 oz dark chocolate chopped
  • 24 oz full-fat cream cheese softened
  • 1 cup granulated sugar
  • 5 large eggs room temperature
  • 1 tsp vanilla extract
  • ¼ cup unsweetened cocoa powder
  • ½ cup sour cream
  • ¼ tsp salt
Chocolate Mousse
  • 4 oz dark chocolate chopped
  • 1 tbsp unsalted butter
  • 3 large eggs separated
  • ¼ tsp cream of tartar
  • ¼ cup granulated sugar
  • ⅓ cup heavy cream
  • 1 tsp vanilla extract
Topping
  • Whipped cream
  • Chocolate shavings

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Silicone spatula
  • Whisk
  • Measuring cups and spoons
  • Microwave-safe bowl or heatproof bowl
  • Small saucepan or double boiler
  • Rubber spatula
  • Offset spatula
  • Wire cooling rack
  • Baking sheet
  • Sharp chef’s knife for slicing
  • Fine grater or vegetable peeler for chocolate shavings

Method
 

  1. Prepare the pan: Heat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment.
  2. Make the brownie base: Melt chocolate and butter together until smooth. Mix in sugar, eggs, vanilla, cocoa powder, and salt. Spread into the pan.
  3. Bake the base: Bake for 12–15 minutes, then let it cool while preparing the cheesecake.
  4. Make the filling: Melt the dark chocolate and let it cool slightly. Beat cream cheese and sugar until smooth, then add eggs one at a time. Mix in vanilla, cocoa, sour cream, salt, and melted chocolate.
  5. Bake the cheesecake: Pour the filling over the cooled base. Reduce oven temperature to 325°F (165°C) and bake for 50–65 minutes, until the edges are set and the center gently wobbles.
  6. Cool slowly: Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for about 1 hour. Cool completely before refrigerating.
  7. Chill: Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight.
  8. Prepare the mousse: Melt chocolate and butter. Cool slightly and whisk in egg yolks. Separately whip egg whites with cream of tartar until firm peaks form.
  9. Finish the mousse: Whip heavy cream with sugar until thick. Gently fold the egg whites and whipped cream into the chocolate mixture, then add vanilla.
  10. Add the mousse: Spread the mousse over the chilled cheesecake while it remains in the springform pan. Refrigerate for another 2 hours.
  11. Serve: Remove the pan ring and decorate slices with whipped cream and chocolate shavings. Use a warm, clean knife for neat slices.

Notes

  • Full-fat block cream cheese gives the best texture.
  • Do not overbake the cheesecake; the center should retain a slight wobble.
  • Let melted chocolate cool slightly before adding it to the filling.
  • Overnight chilling gives the cleanest slices.
  • This is a homemade copycat-style recipe, not an official Godiva or Cheesecake Factory recipe.