"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Godiva Chocolate Creme Brulee Cheesecake Recipe

  Tried it? Rate this Recipe:


This recipe for Godiva Chocolate Creme Brulee Cheesecake, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Vollink, Tom's Fmaily
Added: Friday, April 25, 2008



1 pkg (9 ounces) chocolate wafer cookies
6 Tbsp (3/4 stick) butter, melted


3 pkg (8 ounces each) cream cheese, softened
1/4 cup brewed Godiva Café Crème Brulée, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1/4 cup (1/2 stick) butter, melted and cooled
1 Tbsp Godiva Café Crème Brulée (ground coffee)
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/4 cup heavy cream

Make the crust:
1. Preheat oven to 400°F.
2. Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
3. Place cookies in food processor bowl. Cover and pulse until crumbs are formed. Add melted butter and process until crumbs are moist.
4. Press mixture into bottom and 1 1/2 inches up side of prepared pan.

Make the filling:
1. Beat cream cheese in large bowl until smooth, using an electric mixer.
2. Add sugar and beat until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add brewed coffee, butter and ground coffee and mix well.
5. Combine chocolate and heavy cream in saucepan. Heat over low heat until chocolate melts and mixture is smooth, stirring constantly. Remove from heat.
6. Pour half of cheese filling into prepared crust.
7. Drop 5 tablespoons chocolate mixture around edge of filling, spacing evenly. Swirl chocolate into filling using a small knife.
8. Carefully pour remaining cheese filling over all. Drop remaining chocolate in center, spacing evenly. Swirl mixtures together using tip of knife.
9. Bake for 40 minutes or until edge is puffed and center quivers. Cool in pan on wire rack.
10. Cover with aluminum foil and refrigerate overnight.

To serve: Loosen cheesecake by running a knife around edge of pan. Remove side of springform pan. Let stand at room temperature 30 minutes before serving.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!