Godiva chocolate cheesecake Using an instant pot or oven

This post may contain affiliate links. I may receive a small commission at no extra cost to you. All opinions remain my own.

What’s not to love about layers upon layers of flourless chocolate cake, a thick dark mousse, and lots of melted chocolate bars with a generous topping of chocolate powder?

I prefer simple and decadent cheesecake flavors, which is why I enjoyed this Godiva chocolate cheesecake.

Interestingly, you can use either an instant pot or an oven depending on the desired texture outcome and available kitchen tools.

The pot gives you a moist and creamy cheesecake, while the baked version is a little bit fluffier and takes longer..

For the ingredients, you can easily locate them at your nearest store.

So, let’s make the Godiva Chocolate Cheesecake.

Ingredients

For the crust:

Double stuffed Oreos

 

½ cup unsalted butter

 

¾ cup sugar

 

½ cocoa powder

 

3 eggs

 

1 teaspoon vanilla extract

 

For the chocolate mousse:

14 oz cold heavy whipping cream

 

●5- ¼ ounces -Bitter-sweet chocolate chips (chopped)

 

1 oz sugar

 

 

For the chocolate cheesecake filling:

●16 oz softened cream cheese

 

2 large eggs

 

½ cup sugar

 

1/3 cup sour cream

 

¾ pure vanilla extract

 

6 oz bitter-sweet melted chocolate

 

¼ Bailey’s Irish cream, (substituted with 2 teaspoon cocoa powder)

 

For the Whipped cream:

1 cup heavy cream (whipped)

 

¾ cup sugar (powdered)

 

½ cup cocoa powder

 

Godiva chocolate chips

 

For the Ganache glaze:

4 oz, semi-sweet chocolate chips (chopped)

 

2 tbsp syrup (light corn)

 

½ cup heavy whipping cream

 

For garnish:

Cocoa powder

 

.

Instructions

Making the Crust:

You have two options: use the Oreos and the pot or oven and combine the above ingredients for the crust.

Option 1

Step 1: Preheat the oven to 300F.

 

Step 2: Line an 8-inch springform pan with a parchment paper coat. Grease both the pan and the parchment paper, then dust with cocoa powder.

 

Step 3: Melt butter and chocolate over medium simmering water using a double boiler.

 

Step 4: Stir in sugar, eggs, vanilla, and cocoa powder in a separate pan, then transfer to the set pan.

 

Step 5: Bake for about 30 minutes. The thickness of the crust depends on your preference. You can crash it with a fork or spoon to get a thinner crust.

 

Option 2

Step 1: Grind the Oreo cooking to fine crumbs using a food processor.

 

Step 2: Grease and line the springform pan with parchment paper and coat the sides.

 

Step 3: Press the Oreo crumbs in the pan to form crusts.

 

Step 4: Set aside the crust in a freezer as you make the cheesecake.

 

Making the cheesecake:

Step 1: Preheat the oven to 340F.

 

Step 2: Mix cream cheese, sugar, and cocoa powder in a large bowl and whisk until smooth and fluffy.

 

Step 3: Pour in the sour cream, vanilla extract, Bailey’s Irish cream and mix until well combined. Then beat the eggs into the mix one at a time and keep stirring.

 

Step 4: Spread the cheesecake mixture over the crust and smoothen the top.

 

Step 5: Cover the top side of the springform pan with aluminum foil.

 

Step 6: Bake for approximately 1 hour 30 minutes until the middle part is puffy and set. Alternatively, add water to the pot and place the springform pan in using an instant pot. Cover and set for 40 minutes to high pressure. Naturally, release the knob when the timer goes off.

 

Step 7: After cooling completely at room temperature, refrigerate overnight.

 

Making the dark mousse.

Step 1: Melt the chocolate over a pan of lightly simmering water. Cool it at room temperature.

 

Step 2: Whip the heavy cream using a mixer until soft peaks form. Using a mixer, whisk the eggs whites to form stiff perks after gradually adding the sugar.

 

Step 3: Add the egg whites and chocolate to a large bowl and mix well with a spatula. Fold in the egg whites with the chocolate until perfectly combined.

 

Step 4: Spread the mousse over the cooled cheesecake and level the top. Place back in the refrigerator.

 

Making the Ganache glaze:

Step 2: Spread the melted chocolate evenly over the warm cream and whisk to combine well. Stir thoroughly as you add the light corn syrup until perfectly thick and smooth.

 

Step 3: Allow it to cool slightly. Too much cooling hardens the ganache and will make it hard to spread evenly over the cheesecake and mousse.

 

Step 4: Spread the ganache over the mousse layer and let it drip as desired. You can opt to use cocoa powder as the topping. Cover with aluminum foil and wait for a few minutes.

 

Making the Whipped cream

Step 1: Beat the whipped cream with a mixer, adding cocoa and powdered sugar until hard peaks form.

 

Step 2: Pour into a frosting bag with a star tip and pipe spoonsful around the prepared cheesecake chocolate cake.

 

Step 3: Place a Godiva chocolate chip in the center of each dollop frosting.

 

Toppings:

You can alternate the above toppings using the whipped cream frosting or the ganache glaze.

Other topping options include sliced strawberries, fudge, caramel sauce, or strawberry sauce..

Godiva Chocolate Cheesecake Nutrition Facts.

Godiva Chocolate Cheesecake contains 900 calories.

Fat being 58%, carbs account for 36 % and 5% proteins.

Vitamins like A, C, calcium, and iron have the least percentage.

Serving size 1 slice:

Calories 900

 

Total fat 105g (66g saturated fat, 3g trans-fat)

 

Cholesterol 380mg

 

Sodium 260mg

 

Carbohydrates 110g (sugars 96g, fiber 8g)

 

Protein 15g

 

The above value figures are calculated based on a 2, 000 calorie diet..

Tips for making perfect Cheesecake

Use hands to spread the crust to the bottom of your pan.

 

Don’t overmix your batter, as this can cause too much air in the mix.

 

●If there are water drops on top of your cheesecake when unwrapping the foil, just pat dry with a paper towel if you’re using the pot method.

 

Chilling the Godiva Chocolate Cheesecake overnight helps prevent cracks.

 

Use room temperature ingredients to prevent lumps while mixing.

 

.This Godiva Chocolate Cheesecake is one of those desserts that makes any meal feel special.

Both oven and an instant pot are spot-on to mimic this cheesecake recipe as per your desired texture and time limit.

It takes roughly twice the time in the oven than in an instant pot.

Godiva chocolate cheesecake

Godiva chocolate cheesecakeː Using an instant pot or oven

This Godiva Chocolate Cheesecake is one of those desserts that makes any meal feel special.
Prep Time 3 mins
Cook Time 30 mins
Total Time 33 mins
Course Dessert
Cuisine American
Servings 2
Calories 2706 kcal

Ingredients
  

  • 2 stuffed Oreos
  • ½ cup unsalted butter
  • ¾ cup sugar
  • ½ cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 14 oz cold heavy whipping cream
  • ¼ ounces Bitter-sweet chocolate chips
  • 1 oz sugar
  • 3 egg whites
  • 16 oz softened cream cheese
  • 2 large eggs
  • ½ cup sugar
  • 1/3 cup sour cream
  • ¾ pure vanilla extract

Instructions
 

  • Preheat the oven to 300F.
  • Line an 8-inch springform pan with a parchment paper coat.
  • Grease both the pan and the parchment paper, then dust with cocoa powder.
  • Melt butter and chocolate over medium simmering water using a double boiler.
  • Stir in sugar, eggs, vanilla, and cocoa powder in a separate pan, then transfer to the set pan.
  • Bake for about 30 minutes.
  • The thickness of the crust depends on your preference.
  • You can crash it with a fork or spoon to get a thinner crust.

Nutrition

Calories: 2706kcalCarbohydrates: 162gProtein: 40gFat: 217gSaturated Fat: 130gPolyunsaturated Fat: 11gMonounsaturated Fat: 57gTrans Fat: 2gCholesterol: 1013mgSodium: 1395mgPotassium: 788mgFiber: 1gSugar: 157gVitamin A: 8274IUVitamin C: 2mgCalcium: 471mgIron: 3mg
Keyword Godiva chocolate cheesecakeː Using an instant pot or oven
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating




Previous

Gorton’s Fish Stick Air Fryer Style

Going Tex-Mex With the Chicken Fajita Rollup Applebee’s

Next