Each year when Christmas is over, I start gearing up for New Year's. Three of my college roommates come to my house for a weekend-long house party. We catch up on each other's lives, celebrate the good things, and commiserate about the not-so-good. It's a late nights-wine-eating-movies-talking-pajama-clad affair.
I always try to make a showstopper dessert for New Year's Eve. This year, one of my guests suggested Godiva's Ultimate Chocolate Cheesecake. The great news is that it's super easy to make. This cake is a decadent chocaholic delight. It's dense and powerfully chocolate.
In the recipe, they say that the top will crack around the edges. If that bothers you, try a different cake or you could try baking it in a water bath. I just piped whipped cream on it to hide the cracks. No one else even noticed. I used Annie's Chocolate Graham Cracker Bunnies for the crust and they worked very well.
This recipe calls for 4 large bars of Godiva's 72% dark chocolate. Unfortunately, I couldn't find it anywhere. Shhh. Please don't tell Godiva, but I dared to make this cake with Lindt 70% dark chocolate bars. Look for the large 3.5 ounce size.
Please note that you have to make this cheesecake a day ahead of time for it to settle.
1 ¼ cups chocolate cookie crumbs
1/2 stick unsalted butter, melted
1 cup + 2 tablespoons granulated sugar, divided
1/4 cup hot coffee mixed with ¼ cup very hot water
¼ teaspoon salt
14 ounces (4 bars) GODIVA Large 72% Dark Chocolate Bars, divided
16 ounces cream cheese, at room temperature
1 cup granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
Preheat oven to 325. Mix the cookie crumbs with the melted butter and 2 tablespoons of sugar and press into the bottom of a 9-inch springform pan.
Break up the chocolate bars while still in the wrappers. You can feel the chocolate breaking. But save 1/2 of one bar intact for decorating the top if you wish. Microwave the chocolate in 30 second bursts, stirring in between until melted. Set aside to cool for about 5 minutes.
Meanwhile, mix the coffee with the salt and hot water. Beat the cream cheese about 2 minutes. Gradually add the cup of sugar. Add the eggs, one at a time, beating well after each one. On a slow speed, beat in the coffee mixture. Pour in the chocolate gradually while beating on slow speed. Pour into the pan and bake for 55 to 60 minutes, until the center is set but slightly wobbly. Cool on a rack completely before refrigerating.
1 1/4 cup heavy cream
1 tablespoon granulated sugar
1 1/2 teaspoons vanilla
fresh berries (optional)
Beat heavy cream, vanilla, and sugar until stuff peaks form. Spread or pipe the cream on the top of the cake. Garnish with fresh berries and/or remaining chocolate. When taking cheesecake out of the fridge, let it sit at room temperature for 10 minutes before cutting.
|Oops! No Godiva!|
|Break up the chocolate.|
|So smooth. Liquid gold, er, chocolate.|
|Beat the cream cheese.|
|Pour in the pan.|