Copycat Cheesecake Factory Triple Chocolate Cheesecake
Have you had the Godiva cheesecake from the Cheesecake Factory yet? It is unreal. Flourless chocolate cake, chocolate cheesecake, chocolate mousse and it is finished off with chocolate ganache. Quite incredible! It is also naturally gluten free which is a bonus for my hubby. Needless to say, we have indulged in this cake a few times and so I knew I had to make my own. This recipe works! I used my favorite flourless cake recipe which as simple as can be. The other layers are equally as simple, all just requiring chilling time! Try this out for your next special occasion!
Hugs & Cookie’s Copycat Cheesecake Factory Triple Chocolate Cheesecake
Copycat Cheesecake Factory Triple Chocolate Cheesecake
Ingredients
- Flourless Cake
- 4 ounces bittersweet chocolate chocolate chips
- 1 stick butter 8 Tablespoons
- ¾ C. sugar
- 3 eggs
- ½ C. unsweetened cocoa powder
- Chocolate Cheesecake Layer
- 1 pound cream cheese must be softened to room temperature
- ½ cup sugar
- 3 eggs
- ½ cup chocolate chips melted (I used semisweet) and cooled a bit
- Mousse Layer
- 1 ¼ cups semi sweet chocolate chips melted in microwave and cooled a bit
- 2 cups heavy cream
- Glaze
- 12 ounces chocolate chips
- 1 cup butter
- 1 Tablespoon light corn syrup
Instructions
Flourless Cake
- Preheat oven to 350. Grease 9 inch springform pan.
- In microwave, melt the butter and chocolate.
- Once melted, stir in sugar and eggs, whisking well.
- Add cocoa... best to sift it in!
- Pour into the springform and set aside while preparing cheesecake layer.
Chocolate Cheesecake Layer
- Beat the cream cheese until fluffy.
- Add sugar and mix well.
- Add eggs one at a time.
- Pour in the cooled melted chocolate and mix to blend all.
- Carefully spread over the flourless cake layer.
- Bake the cake at 350 for 50-60 minutes.
- Let cool and then chill a few hours in the fridge.
Mousse Layer
- Beat the cream in the mixer until almost soft peaks.
- Add the chocolate and mix just until combined and thick.
- Spread over the chilled cheesecake and chill again while preparing the glaze.
Glaze
- Melt the chocolate and butter in the microwave until melted.
- Stir in corn syrup.
- Let cool a bit before pouring on cake.
- Pour on, spread and chill.
- Remove cake from fridge before serving so it can come up to room temp a bit.
- Cut with a hot knife and clean knife between slices.
