Cheesecake Factory Chocolate Godiva Cheesecake

(Recipe updated 2/2024)

I’m usually not a fan of overly indulgent, creamy, heavy, mega portioned Cheesecake Factory food.
Except.
For.
Their.
Cheesecake.
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 and adapted from Recipe Spy) 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!

Cheesecake Factory Chocolate Godiva Cheesecake

Ingredients
Chocolate Mousse: (prepare this first)
2 large egg yolks
1/8 cup sugar
1  1/4 cups heavy (whipping) cream, divided into 1/2 cup and 3/4 cup
3 oz semi-sweet baking chocolate, finely chopped

Flourless Chocolate Cake:
2 egg, separated into yolks whites
1/2 cup sugar, divided into 1/4 cup and 1/4 cup
4 oz semi-sweet baking chocolate, finely chopped
7 tablespoons butter

Chocolate Cheesecake:
1 8-oz. cream cheese, softened
1/4 cup sugar
2 eggs
2 oz. semi-sweet baking chocolate, finely chopped

Chocolate Ganache:
2 oz. semi-sweet baking chocolate, melted
1/4 cup heavy cream

Topping:
3/4 cup heavy cream
2 tablespoons sugar
2 tablespoons cocoa powder
Additional cocoa powder, to garnish
Godiva chocolates, to garnish

Directions
Chocolate Mousse (prepare this first):
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 until warm (do not let it boil.) Gradually stir half of the hot cream into egg yolk mixture then combine back into hot cream in saucepan to temper. Cook over low heat about 5 minute, stirring constantly, until mixture is blended and thick. Let cool for 10 minutes, then add chocolate to mixture and stir until thick (do not add to the chocolate when too hot or your chocolate may split/seize). Cover and chill in the refrigerator for 30 min, stirring occasionally.

Beat remaining 3/4 cup heavy cream in chilled medium bowl until soft peaks. Mix half 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. Grease a springform pan (I used 7 inch springform pan)

Melt the finely chopped chocolate and butter together in a metal bowl over a saucepan with hot water until smooth. Do not overheat.

In a small bowl, beat the egg yolks with 1/4 cup sugar. Fold in the melted butter and chocolate mixture.

In another bowl, 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 with the chocolate batter. Pour flourless cake batter into the prepared cheesecake springform pan and set aside (note that for 7 inch pans, you will have extra flourless chocolate cake batter – pour 2/3 into the cheesecake pan and rest into ramekins. You can bake the ramekins for 15 min)

The Cheesecake:
Carefully microwave your finely chopped chocolate in 30 second increments until smooth.

In a mixing bowl, beat cream cheese with cup sugar. Gradually beat in adding eggs one at a time. Add melted chocolate, beating until thick and smooth. Very carefully, spread cheesecake batter over your flourless chocolate cake batter in prepared springform pan.

To Assemble And Bake:
Bake at 350 degrees F for 40 minutes or until cheesecake is firm in edges and wobbly in the center. Let it cool in the oven for 30 min.

After cheesecake has completely cooled, place in freeze for at least 30 min.  and chilled for about 30 minute. Once chilled, 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. Dust ganache layer with cocoa powder. Top with chocolate whipped cream** and Godiva chocolates and serve chilled. Enjoy!

*To make the ganache: Heat the heavy cream in a sauce pan until warm (not boiling) on low heat and stir in the chocolate until smooth.

**To make the whipped cream, in an electric mixer, beat the heavy whipping cream, sugar, and cocoa powder until medium peaks form.