Godiva White Chocolate Cheesecake

This crustless cheesecake is pure indulgence. Cream cheese and mascarpone blended together create a filling that’s richer and silkier than standard cheesecake, with a texture closer to Italian-style than dense New York-style.

A full cup of Godiva chocolate cream liqueur and melted white chocolate give this a layered sweetness, while dissolved espresso adds a bitter backbone that prevents the white chocolate from tasting cloyingly sweet. Without that espresso, this cheesecake would be all sugar and no depth.

The water bath is essential. Parchment paper wrapped around the outside of the springform pan keeps water from seeping in, and the gentle, steamy heat bakes the cheesecake evenly without cracking the surface. After 45 minutes, the oven turns off and the cheesecake cools slowly for a full hour inside. This gradual cool-down is what prevents the dramatic crack down the middle that plagues most cheesecakes.

Fresh raspberries and mint at serving add tart contrast and bright color against the pale, creamy surface.

Chef Tips

• Bring the cream cheese and mascarpone to room temperature before mixing. Cold cheese creates lumps that won’t disappear during baking.
• Add the eggs one at a time and mix on low speed. Overbeating incorporates air bubbles that expand and crack the surface.
• Cool the melted white chocolate slightly before adding to the batter. Too hot and it will cook the eggs on contact.
• Don’t open the oven door during the one-hour cool-down. Temperature shock causes cracking.

Variations

• Dark chocolate version: Replace white chocolate with dark chocolate and use dark chocolate liqueur for an intensely rich variation.
• Raspberry swirl: Puree fresh raspberries, strain out the seeds, and swirl the puree through the batter before baking.
• Cookie crust: Press chocolate cookie crumbs mixed with melted butter into the bottom of the pan for a crunchy base.