While Valentine’s Day may be a ways away, I have a sneaking suspicion that there are those among you that have abandoned your New Year’s Resolution – swearing off carbs and sugar, in favor of loftier aspirations – such as mastering some baking skills, or boning up on your recipe reading. I applaud you. Now let me help.
I saw the Godiva Dream Cheesecake some time ago and put it on my list of must-makes. About a million years later, I finally got around to it and man, am I glad I did. Cheesecakes don’t have to be as hard as they seem, but they do require patience (my least favorite word) and a little extra care, so give yourself plenty of time before serving.
Some tips on creating the perfect cheesecake:
Always grease your pan, I’m talking a serious greasing.
This recipe doesn’t mention a water bath, but I usually bake in one when doing a cheesecake. If using, you’ll want to prevent the water from getting into the pan, so wrap aluminum foil around the bottom of the pan and halfway up the sides. Place the cake in a roasting pan or other pan that has higher sides. Place the cake in the oven, then pour hot water into the pan, using a teakettle or other cup that will allow you to pour without spilling or making a mess, until the water is about halfway up the cake pan. Check the bath after the first hour to see if you need to add any. The Glaze will cover most cracks, so you can omit this step if you so desire, and remember for future reference.
When the cooking time is up, turn off your oven leave the cheesecake in there for an additional hour.
Remove from the oven and chill on a wire wrack for an additional hour. Cover and place in the refrigerator overnight. Before serving, run a small knife around the edge of the pan to loosen.
Now comes the fun part, unclip the ring and be mindful of any stuck areas. Carefully lift the bottom up through the ring. You can run a knife along the bottom of the pan and carefully transfer to a cake stand or leave it as is.
Attempting this masterpiece was a lesson in the importance of clear and concise recipe writing. Lemme tell ya, it was a bear. The measurements in the ingredient list are for the entire cake, please read carefully the exact measurement for each step, as they are typically not the same. I’ve tried to make the recipe slightly easier to follow.
Complaining aside, this cake is a-MAZING! Truly a showstopper, it’ll convert even the staunchest of chocolate haters, myself being one of them.
Take your time with this, if you’re gonna invest in all the chocolate going in, you wanna do it right.
Truth be told, I couldn’t find the Godiva products in my area, so I ad-libbed with high quality dark chocolate disks. Shhh, don’t tell. Next time, I’ll order them through the website.
On another note, this being my first serious post of the year, I’m in the process of writing my “To-Make List” and I want your input. If there are any tips, tricks, cuisines, products, cakes, dishes, or any other things you wanna see in 2012 – I wanna hear about them!
So without further ado, the perfect way to kick-off what’s gonna be an amazing year – The Godiva Dream Cheesecake!
Triple-Layer Godiva Dream Cheesecake
2 cups crushed chocolate graham crackers (about 12 crackers)
3/4 cup white sugar, divided
1/4 cup plus 1 tablespoon butter, melted
16 ounces cream cheese, softened (2-8 ounce packages)
1 teaspoon vanilla extract, divided
3 ounces Godiva Dark Chocolate Callets
1 1/3 cups sour cream, divided
1/3 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1/4 finely chopped pecans
5 ounces cream cheese, softened
1/4 teaspoon almond extract
Godiva Dark Chocolate Dream Glaze:
6 ounces Godiva Dark Chocolate Callets
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract
Preheat the oven to 325°F.
In a bowl, combine the crushed graham crackers, 1/4 cup white sugar, and butter. After thoroughly mixing, place into 9” Springform pan and press firmly into bottom and up the sides.
In one bowl, combine 8 ounces cream cheese and 1/4 cup sugar together; blend well with mixer.
In a separate bowl, mix together 1 egg, 1/4 teaspoon vanilla extract, melted GODIVA Dark Chocolate Callets, and 1/3 cup sour cream. Mix the two bowls together and blend well. Spoon evenly over chocolate graham cracker crust.
Combine the last 8-ounce package of cream cheese in a bowl with the brown sugar and flour; beat until the mixture is fluffy. In a separate bowl blend together 1 egg, 1/2 teaspoon vanilla extract, and finely chopped pecans. Mix the two bowls together and blend well. Spoon over the chocolate layer of cheese cake in the springform pan.
To create the final layer, combine 5 ounces of cream cheese and 1/4 cup sugar; beat until well mixed. Add the remaining egg to the mixture and beat again. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and the almond extract. When all ingredients are mixed thoroughly, add to the pecan layer of cheesecake. Bake in the preheated oven for 1 hour. Let cool for 1 hour on wire rack.
Dream Glaze Directions:
Combine the Godiva Dark Chocolate Callets and butter in a double boiler. Bring the water to a boil, and reduce the heat to medium. Begin to stir the Godiva Dark Chocolate Callets and the butter until smooth, in order to prevent burning. Remove from the heat.
In a separate large bowl, add the powdered sugar, water and vanilla extract. Once thoroughly mixed, add the melted chocolate mixture, and stir until smooth. After the cake is completely chilled (4-6 hours or overnight), spread the warm chocolate glaze over the cheesecake.