Chocolate Cheese Cake Conversion

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Permalink Reply by Kristi on January 2, 2009 at 8:20pm

Several things...if you want the godiva flavor melted chocolate.
no bitterness...use semi, or milk chocolate (you can use bitter or dark, but you will have to experiment)
you can use espresso powder to kickup the chocolate flavor....I would add it to the liquid/cream cheese when blending to incorporate evenly.
if you are talking about sour cream topping...that is up to your personal preference.
I usually add about 1/2 as much chocolate as there is cream cheese in ounces...should give you a starting point. other than that, I do not change the recipe. so, 16 oz. of chocolate of your choice melted.
I haven't had the Godiva Cheesecake, so I am not 100% certain what you are going for, but perhaps someone else will have some more suggestions, too.

Hope that this helps you get started. I am sure there will be a few more ideas added here as well.
Kristi

Permalink Reply by Denay Davis on January 8, 2009 at 9:09am

Kristi,

I wanted to share this cookbook with you. It is no longer in print and you will need to get it through Amazon.com

The book is titled Miss Grimble Presents Delicious Desserts by Sylvia Balser Hirsch. I actually reworked one of the cheesecake recipes in this book to create the signature cheesecake I served when I operated a catering company over 25 years ago. The recipes in the book are exceptional. They don't write cookbooks like this one any more.The book is sold used on Amazon for a mere 0.42 cents (paperback). Hope this helps.

Permalink Reply by Don Williams on January 3, 2009 at 12:02am

I wouldn't try modifying an existing cheesecake recipe that works well by adding the amount of chocolate required to approach the result you're looking for. For what it's worth, my favorite cheesecake is a very rich chocolate one that uses 1.5 lb. of cream cheese, 16 oz. of sour cream, 16 oz. of melted chocolate (I use Callebaut Bittersweet 60%), and a stick of melted butter. I'd be happy to supply the recipe, which I like better than the Cheesecake Factory one.

Permalink Reply by Joan on January 3, 2009 at 10:06am

I would like this recipe. I am always in need of something chocolate that works.

Permalink Reply by Don Williams on January 3, 2009 at 12:04pm

As soon as I can figure out how to attach the file, I'll send it along.
Wait, apparently it worked!

Attachments:

• CHOCOLATE CHEESECAKE [v6.0].cwk (WP).pdf, 43 KB

Permalink Reply by GregoryNYC on January 3, 2009 at 1:53pm

Don, Excellent suggestions. I will try over and over until I get it correct.

Thank you so much.

Permalink Reply by Wendy DeBord on January 3, 2009 at 10:19am

If you go to Godiva.com on the bottom of the screen they have recipes. There is a whole category of cheesecake recipes. Perhaps one of those are exactly what you want. Once upon a time the Godiva website had all of Chocolatier Magazines recipes with photos on their site. Maybe they are still there..........I didn't check.

Permalink Reply by Denay Davis on January 4, 2009 at 1:49pm

Hi Gregory NYC,

I am no longer in the cheesecake business, and now retired I can only provide information from experience. There are a number of ways to "infuse" flavor into cheesecake. I have used the Ronald Reginald Flavors in the past. Most home and professional bakers don't know about them, but here's the link: http://www.ronaldreginalds.com/products/products.php The Mexican Vanilla is divine. RR use to sell a clear chocolate pure vanilla flavor, did not look to see if they still have it.

Now, getting the flavor into the cheesecake...here is an article you might want to read It's easy to infuse deeper flavor into foods and you might want to subscribe to bBNET, a most resourceful online magazine.

To prevent the bitterness I would use a delicate balance of the sweet, semi-sweet and chocolate infused flavoring to bring about the taste desired. Now you are getting into mastering commercial flavoring techniques which might mean making the cheese cake several times to get to the desired taste. Good luck.

Permalink Reply by Joan on January 26, 2009 at 2:59pm

It is the quality of the chocolate that makes the difference in taste. The heart of that is the amount of cocoa liquor, the butterfat content, and various other aspects of the chocolate such as where it was grown. Hope this helps you. Would you care to share that recipe?

Permalink Reply by GregoryNYC on January 26, 2009 at 6:28pm

What suggestions can you provide? Please try to answer these. Give me something...

What is the exact brand you suggest I try? Challebaut, Valrhona, Lindt, Godiva? Dove? etceteras?

What is the type you suggest? Semi-sweet, Bitter-sweet, Un-sweetened? Combination?

What is the amount I should start with? 8 oz? 16oz? More? Less?

Do I use cocoa powder? What brand? How much? Do I bloom it first?

Do I use a combination of melted chocolate and cocoa powder?

Do I use liquid coffee or espresso powder to enhance the chocolate flavor? How much? Leave it out?

Questions...I want to apologize up front for being so specific. I am very passionate about this and work on it in every minute of my spare time actually baking or researching. Cooking is not my profession but almost an obsession. I have made 16 chocolate versions of my cheesecake and none have hit the mark.

Can you help me? Can you referr me? Give me something to go on....Waiting for your reply.

Permalink Reply by Kristi on February 8, 2009 at 10:27pm

I would suggest godiva if that is your model from cheesecake factory.
I think Tish Boyle has a recipe for a chocolate cheesecake in her cake book...try that.
I think semi or bittersweet would be best unless you find a recipe and follow that. Otherwise, if you plan to alter another recipe...anything without added sugar would mean you would have to greatly alter the amount of sugar.
If you want to accentuate the chocolate flavor, espresso powder (fine ground/instant) is a great way to do it. You do not need a lot as it is not necessarily about adding espresso flavor as it is enhancing the chocolate.
My suggestion is that you pick a recipe that already includes chocolate. so that you do not need to mess with changing sugar amounts, or altering the rest of the ingredients. Go from that, and tweak it once you feel you are closer to your goal. There are lots of "Godiva Cheesecake" recipes floating around out there on the web.

Bottom line, if you have a very good cheesecake recipe (which it sounds like you do) it does not necessarily mean it will become a good chocolate cheesecake recipe. There are a lot of variables that ultimately will make altering it a difficult task. So, try to adjust an already chocolate cheesecake and tweak more towards yours once you have made it a few times. As with anything else in your arsenal of baked goods, it is always good to have a variation of some plain, some chocolate and some fruit, some crunch...that way you can always alter things later or even combined them...but you need to work with each individually and get them down so that you are confident with them....then you can start doctoring them to fit together, etc.

Best of luck to you. Also, if Godiva doesn't work for you, I recommend callebaut or Felchin in pistoles (pieces) they melt easily and are both good quality. Go to chocovision.com if you are looking for a variety of brands. But, as with anything...try some different kinds, what I like may not be what you like...have fun.

Permalink Reply by GregoryNYC on February 9, 2009 at 9:23am

Kristi, Thanks for the reply and the sugggestions. Much appreciated....Gregory