Godiva Chocolate Cheesecake Recipes

Steps:

• Dissolve espresso in water and set aside. In a food processor or mixer,.
• combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso.
• until smooth. Add eggs one at a time, mixing well after each addition.
• Stir in white chocolate and pour into a 9-inch springform pan. Wrap.
• plastic film around the bottom and sides of the pan and bake in a water.
• bath in a preheated 350-degree oven for 45 minutes. Turn off oven and.
• let cheesecake cool in the oven for 1 hour. Remove to the refrigerator.
• until ready to serve; garnish with fresh raspberries and mint.
• NOTES : It does not say whether to preheat the water bath. I suspect.
• one should.

Steps:

• Make the chocolate crust:.
• Preheat oven to 325°F.
• Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and melted butter in bowl until combined.
• Press mixture into bottom of prepared pan.
• Refrigerate crust while preparing filling.
• Make the filling:.
• Place chocolate in microwave-safe bowl.
• Microwave on medium (50% power) for 1 minute. Stir.
• Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at low speed.
• Gradually add sugar and beat until blended.
• Add eggs, one at a time, beating after each addition.
• Dissolve salt in hot coffee.
• At low speed, slowly beat in the coffee.
• Beat in vanilla and melted chocolate until blended.
• Pour mixture over crust.
• Place cheesecake in roasting pan.
• Pour boiling water into roasting pan so that the water comes halfway up the side of the springform pan.
• Bake for 60 to 70 minutes or until center is firm.
• Leave cheesecake in the oven and turn off the oven.
• Prop oven door open and allow cheesecake to cool in the oven for 1 hour.
• Remove cheesecake from roasting pan.
• Cool cheesecake in the pan on wire rack.
• When cheesecake is cooled, cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
• Make the whipped cream topping:.
• Loosen edge of cheesecake with a knife. Remove side of springform pan.
• Beat cream, sugar and vanilla in mixing bowl until stiff peaks form, using electric mixer at medium speed.
• Reserve 1 cup whipped cream for garnish.
• Spread remaining cream over top of cheesecake.
• Sprinkle with grated chocolate.
• Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with reserved whipped cream.
• Pipe a border of rosettes around edge of cheesecake.
• Decorate with chocolate coffee beans.
• Cut cheesecake into wedges.

Steps:

• Preheat oven to 325ºF.
• Lightly butter 9-inch springform pan.
• Tightly wrap bottom of pan with heavy duty aluminum foil.
• Mix together graham cracker crumbs, sugar and melted butter in bowl.
• Press mixture in bottom of prepared pan.
• Refrigerate crust while preparing filling.
• MAKE THE FILLING:.
• Place solid ivory, butter and cream in small microwave-safe bowl.
• Microwave on medium(50% power) for 1 minutes.
• Stir.
• Microwave 30 seconds more or until chocolate is softened.
• Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
• Add sugar and beat until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla and cooled solid ivory mixture, using low speed.
• Pour mixture over crust.
• Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
• Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
• Cool in pan on wire rack.
• Cover with aluminum foil and refrigerate overnight.
• MAKE CARAMEL SAUCE:.
• To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
• Combine sugar, water and lemon juice in saucepan.
• Cook over medium heat, stirring frequently, until mixture turns light golden brown.
• Remove from heat.
• Heat heavy cream in another saucepan until it comes to a gentle boil.
• Gradually add hot cream to sugar mixture, stirring until blended.
• Cool completely.
• ASSEMBLE THE DESSERTS:.
• Loosen edge of cheesecake with a knife.
• Remove sides of springform pan.
• Cut into wedges.
• Add macadamia nuts to caramel sauce.
• Heat sauce over low heat and stir until sauce thins.
• Spoon over cheesecake wedges and serve immediately.
• Enjoy, you've earned it!

Steps:

• Preheat oven to 325 degrees F.
• Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
• Place chocolate in microwave safe bowl.
• Microwave on med. power for 1 min. Stir.
• Microwave at 30 sec. intervals until chocolate is smooth. Let cool.
• Meanwhile, beat cream cheese in mixing bowl until fluffy, using electric mixer at low speed.
• Gradually add splenda and beat until blended (be careful, it's feather light and will fly out of the bowl if you're too agressive with the beaters).
• Add eggs, one at a time, beating after each addition.
• Dissolve salt in hot coffee.
• Beat in vanilla and melted chocolate until blended.
• Pour mixture into pan and place in a roasting pan
• Pour hot water into roasting pan until the water comes up to about half way up the side of the springform pan.
• Bake for 55 to 60 min. or until center is firm.
• Leave cheesecake in oven (turn off) prop oven door open and let cool in oven for 1 hour.
• Remove cheesecake from roasting pan.
• Cool cheesecake in the pan on wire rack.
• When cheesecake is cooled, cover with aluminum foil and chill at least 6 hours or overnight.
• Then remove sides of springform and cut into 12 wedges.