I’m usually not a fan of overly indulgent, creamy, heavy, mega portioned Cheesecake Factory food.
Particularly their Chocolate Godiva Cheesecake.
(Yes it’s a zillion calories, but so heavenly I’ll take the hit!)
I made it once a long long time ago, and decided to try a different copy cat recipe (half batched from recipe secrets) for Bryan when he came to visit for our 2 year anniversary.
This is one labor intensive cheesecake. I roped the lucky boyfriend into being my sous chef. He said this was so much work.
B: “OK, now I know you really love me when you make cheesecake.”
I tell him good thing he’s worth the effort!
Flourless Chocolate Cake:
4 oz dark chocolate
a little less than 1/2 cup butter
1/2 cup sugar, divided use
2 eggs, separated
1 8 oz. cream cheese, softened
1/4 cup sugar
2 oz. semi-sweet baking chocolate, melted
Chocolate Mousse: (prepare this in advance)
2 large egg yolks
1/8 cup sugar
1 1/4 cups heavy (whipping) cream, divided use
3 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. Set aside.
Heat 1/2 cup heavy 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 refrigerate for about 2 hours, stirring occasionally, just until chilled.
Beat remaining heavy cream in chilled medium bowl until stiff. Mix 3/4 of the whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended.
The Flourless Chocolate Cake:
Preheat oven to 350 degrees F.
Break the chocolate into small pieces and melt it with butter over hot water. Beat the egg yolks with 1/4 cup sugar. Fold in the melted butter and chocolate mixture. Beat egg whites until frothy by using an electric mixer; gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Fold in the beaten egg whites. Set aside.
Blend cream cheese with 1/4 cup sugar; add eggs. Add melted chocolate, beating until thick and smooth.
To Assemble And Bake: Pour flourless chocolate cake mixture into prepared pan; very carefully, spread cheesecake mixture over batter.
Bake at 350 degrees F for 40 minutes or until cheesecake is firm in center. Cool completely.
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.