Indulgent Godiva Chocolate Cheesecake: A Decadent Delight

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted

Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup sour cream
• 1 tsp vanilla extract
• 200 g (7 oz) Godiva milk chocolate, finely chopped

Chocolate Ganache & Topping

• ½ cup heavy cream
• 100 g (3½ oz) Godiva dark chocolate, chopped
• ¼ tsp flaky sea salt

Instructions

Baking the Cheesecake

1. Temper the Eggs. Add the eggs one at a time, mixing on low speed after each addition. Over‑mixing can incorporate too much air, which leads to cracks. The batter should be smooth and glossy.
2. Transfer to Pan. Pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to release any trapped bubbles.
3. Water Bath. Wrap the springform pan in foil and place it inside a larger roasting pan. Fill the outer pan with hot water until it reaches halfway up the sides of the springform. This gentle, moist heat prevents the edges from over‑cooking.
4. Bake. Preheat the oven to 325°F (163°C). Bake the cheesecake for 45‑55 minutes, or until the edges are set and the center still has a faint jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to avoid sudden temperature shifts.
5. Chill. After it reaches room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight. This firming step is crucial for clean slices.