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Why eat an ordinary chocolate cheesecake, when you can have white chocolate instead? Amaze your friends and family with these delicious recipes.
Godiva Cheesecake Brownies
Isn’t chocolate so much better when it’s Godiva? This recipe combines my two favorite treats, cheesecake and brownies. Add the Godiva and scream Oh-My-a! TIP: When you're making the cheesecake topping, it calls for heavy cream, but whole milk or 2% will do just fine. Cut those calories where you can!
Rating:
Rated 3.9/10
Ingredients
Brownie Base:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon instant espresso powder
1/3 cup all-purpose flour
Cheesecake Topping:
1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons unsalted butter, softened
2 large eggs, at room temperature
3 tablespoons heavy cream
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 bar (1.5 ounces) Godiva Dark Chocolate, chopped |
Instructions
Make the brownie base:
Preheat oven to 325°F. Line a 9-inch square baking pan with aluminum foil and spray foil with nonstick cooking spray. Place chocolate in microwave-safe bowl. Microwave on high for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.
Beat sugar and butter in a large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and salt. Stir in melted chocolate, espresso powder and flour. Spread batter in prepared pan.
Make the cheesecake topping:
Beat cream cheese, sugar and butter in large bowl until creamy and smooth, using electric mixer at medium speed. Add eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour cheesecake mixture over the chocolate layer. Place chocolate in microwave-safe cup. Microwave on medium for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer. Bake for 35 to 40 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill several hours or overnight before cutting into 2-inch squares. Store refrigerated in an air tight container for 2 to 4 days or freeze up to 3 weeks. |
Godiva White Chocolate Cheesecake
This cheesecake is absolutely delicious. It’s white chocolate at it’s finest. I made this cheesecake for a friend’s potluck dinner, and boy was it the hit of the party! TIP: Garnish with mint leaves or your favorite sliced fruit (such as raspberries).
Rating:
Rated 4.55/10
Ingredients
1 tablespoon instant espresso granules
1 tablespoon water
6 bars (1.5 oz each) Godiva Solid Ivory, coarsely chopped
2 packages (8 oz each) cream cheese, softened
2 cups mascarpone cheese
1/3 cup sugar
1 cup Godiva Liqueur
4 large eggs, at room temperature |
Instructions
Preheat oven to 350°F. Wrap bottom of 9-inch springform pan with heavy-duty aluminum foil and place in large roasting pan. Dissolve espresso granules in water and set aside. Place solid ivory in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until solid ivory is softened. Stir until smooth and let cool.
Combine cream cheese, mascarpone cheese, sugar, Godiva Liqueur and espresso mixture in mixing bowl. Beat until smooth, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in cooled solid ivory. Pour mixture into prepared pan. Add enough hot water to roasting pan to fill about 1 inch.
Bake for 45 minutes. Turn off oven and leave cheesecake in oven for 1 more hour. Remove from roasting pan and cool completely on wire rack. Cover with aluminum foil and refrigerate until ready to serve. Loosen edge of cheesecake with a knife. Remove side of springform pan. Cut into wedges. Garnish with raspberries and mint.
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