Cheesecake Factory Godiva Chocolate Cheesecake Copycat
Inspired by the Godiva Chocolate Cheesecake at the Cheesecake Factory, this cheesecake features a flourless chocolate cake crust, a layer of chocolate cheesecake, a layer of chocolate mousse, and topped with ganache!
This is my 100th post!!! I thought I would get here much sooner, but I didn’t realize how much my cooking and baking would slow down as I finished up my thesis defense!
I wanted to post something special for this occasion, and I think this cheesecake is definitely ‘grander’ than your run of the mill dessert.
The Godiva Chocolate Cheesecake at The Cheesecake Factory is my ultimate favorite indulgence dessert (see below!):
It’s a layer of flourless chocolate cake (that’s just the crust people!), topped with chocolate cheesecake, then chocolate mousse, and covered in chocolate ganache, which is sprinkled with cocoa powder – WHAT!!!!!!!! Insanely delicious and I’m sure oh-so horrible health-wise.
For this reason, I very rarely have this cheesecake (plus it’s like $8 a slice!), but for my birthday, which was last week, I decided I wanted to create my own version at home. I’ve been planning to do this since my birthday last year in fact. I even eluded to it in a previous post!
To do this, I chose recipes that I thought would work together to recreate this dessert. I knew Dorie Greenspan’s ganache would work wonderfully and the cheesecake layer from the Bailey’s Irish Cheesecake would be perfect, but I didn’t have any recipes for the flourless chocolate cake and chocolate mousse. The flourless chocolate cake had to be thin since it was the crust. I considered making this chocolate mousse, but from the picture the mousse looks like a dark chocolate one, so I thought I should search for another recipe.
After the cheesecake cools, the chocolate mousse layer is added on top of that. I adapted Bobby Flay’s recipe for the Dark Chocolate Mousse.
The ganache top is the final step.
In the end, this cheesecake took a long time to put together, but I broke it up into multiple weeknights. While I can’t say it was better than Cheesecake Factory, it was just as good, and how can you beat perfection?!?
I served this cheesecake to some friends at a Game Night, and they really loved it. Everyone had a different layer that was their favorite, so that was fun. Like a true married couple, my favorite was the ganache and the cheesecake, and Bob’s was the mousse and the crust!
If you’re looking for a rich chocolate dessert to impress your friends, this is a great one! Bonus: because this homemade version has a flourless chocolate cake as the crust, this cheesecake is naturally gluten free!
Gluten free option
This dessert contains no gluten, but please check your packaging for cross contamination as with any food allergy or intolerance.
Looking for more cheesecake recipes?
Check out these:
Bailey’s Irish Cream Mini Cheesecakes
Bailey’s Irish Cream Cheesecake
S’mores Cheesecake Bars
Mexican Chocolate Black Bottom Cupcakes
Chocolate Pumpkin Cheesecake Bars
Black Bottom Caramel Pumpkin Cheesecake Bites
Pumpkin Chocolate Cheesecake Bars
Red Velvet Brownies with Cheesecake Swirl
Red Velvet Cheesecake
Chocolate Cheesecakes for Two
- 9-inch springform pan
- 4 ounces semi-sweet chocolate (chopped)
- 1/2 cup butter
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 3 eggs (beaten)
- 1 teaspoon vanilla extract
- 16 ounces packages cream cheese, softened (two 8-ounce packages)
- 1/2 cup sugar
- 2 eggs
- 1 1/3 cups sour cream
- 3/4 teaspoon vanilla extract
- 1/4 cup Bailey’s Irish Cream or strong coffee
- 6 ounces semi-sweet chocolate (melted)
Dark chocolate mousse:
- 5 1/4 ounces bittersweet chocolate (coarsely chopped)
- 14 ounces cold heavy cream
- 3 large egg whites
- 1 ounce sugar
- 4 ounces bittersweet chocolate (chopped)
- 1/2 cup heavy whipping cream
- 2 teaspoons light corn syrup
- cocoa powder
Make the crust:
- Preheat the oven to 300 degrees F.
- Grease a 9-inch springform pan and then line with parchment paper (the bottom and sides). Grease the paper as well, then dust with cocoa powder.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake for 30 minutes. Remove from oven and use the back of a spoon to smush the cake down to make a thinner crust. Let cool to room temperature before adding the cheesecake mixture.
Make the cheesecake:
- Preheat the oven to 325 degrees F.
- In a large mixer bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at a time while beating. Stir in sour cream, vanilla, and Bailey’s or coffee. Stir in the melted chocolate.
- Pour mixture over crust. Bake for about 1 1/2 hours, until the center is raised and set. Let cool to room temperature. Proceed to mousse step or cover cake with aluminum foil and refrigerate until the next day.
Make the dark chocolate mousse:
- Place the chocolate in a large bowl set over low simmering water (or in the top of a double boiler). Stir chocolate until melted. Turn off the heat and let stand to reach room temperature.
- Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
- Transfer the chocolate to a large bowl. Using a spatula, fold the egg whites into the chocolate. When the eggs whites are almost completely incorporated, fold in the whipped cream.
- Add mousse on top of cheesecake and smooth top. Cover cake with foil and refrigerate until ready to top with ganache.
Make the ganache:
- Melt the chocolate in the top of a double boiler, in a bowl on top of simmering water, or in the microwave at 50% power in 30-second intervals.
- Boil the cream, then pour over the melted chocolate. Whisk until smooth. It will come together, just keep whisking. Add the corn syrup and mix completely.
- Allow to cool briefly. Do not allow the ganache cool too much or it will start to harden when it hits the cold mousse and be harder to spread. If you'd like the ganache to drip down the sides of the cheesecake, remove the springform pan sides and place cake on a platter lined with wax paper (the wax paper just needs to cover the bottom edges of the cake).
- Spread the ganache over mousse layer, allowing to drip down sides if desired. Sprinkle with cocoa powder if desired. Cover cake with aluminum foil and chill.