Triple Layer Godiva Dream Cheesecake Recipes

CHOCOLATE GLAZED TRIPLE-LAYER CHEESECAKE

Steps:

• In a bowl, combine cookie crumbs, 1/4 cup sugar, and butter; stir to blend well.
• Press mixture onto bottom and 2 inches up sides of a 9-inch springform pan; set aside.
• In another bowl, combine 1 (8 oz) package cream cheese and 1/4 cup sugar; using an electric mixture, beat at medium speed until fluffy.
• Add 1 egg and 1/4 teaspoon vanilla; beat well.
• Stir in melted chocolate and 1/3 cup sour cream.
• Spoon mixture over chocolate crust.
• In another bowl, combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until fluffy.
• Add in 1 egg and 1/2 teaspoon vanilla; beat well.
• Stir in pecans; spoon mixture over chocolate layer.
• In another bowl, combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
• Add in remaining egg; beat well.
• Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract.
• Spoon over pecan layer.
• Bake in a 325° oven for 1 hour.
• Turn oven off and leave cheesecake in oven 30 minutes.
• Open oven door and leave cheesecake in oven for another 30 minutes.
• Cool; then cover and chill at least 8 hours.
• Remove from pan; spread warm glaze on top.
• To make Chocolate Glaze: Add chocolate and butter to the top of a double boiler; bring water to a boil.
• Lower heat; cook until chocolate is melted and smooth, stirring occasionally.
• Remove from heat; stir in remaining ingredients until smooth.
• Spread warm glaze over cheesecake.

GODIVA CHOCOLATE CHEESECAKE

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.