Looking for a recipe &/or a place to buy Olive Garden Ghirardelli Cheesecake...?

Question

I know my local Olive Garden stopped selling it about 10 yrs ago, but i would love to try it again, wither i have to make it homemade or can find a place that sells the exact cheesecake or 1 very similar. Thanx in advance to anyone who answers this

Answer 1

Ghirardelli Bittersweet Chocolate Cheesecake


Author/Submitted by: Mari Bugar
Servings: 46
Categories: Alcohol / Cheesecakes / Chocolate / Desserts


Ingredients:

-----CRUST-----
1/4 cup Butter
1 package Oreos

-----CHEESECAKE-----
2 1/2 cups Sugar
43 ounces Cream cheese, (Yes 43 oz!)
5 Eggs
32 ounces Bittersweet chocolate, Ghirardelli (NOT SEMISWEET!)
20 ounces Sour cream
1 tablespoon Vanilla
2 tablespoons Bailey's Irish Cream
2 tablespoons Chocolate, Ghirardelli, ground; or cocoa


Directions:
1. CRUST: Mix in food processor. Press into 13 inch springform pan. Set aside.


2. CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set aside. Beat cream cheese with hand mixer until smooth. Gradually add sugar. Beat until smooth. Add one egg at a time, beating after each egg. Fold in sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. Stir until even consistency. Pour into crust. Bake at 350 F until set, approximately 2 hours for 13". chill thoroughly.


This is ungodly rich. Serve in very small wedges. Even heavy eaters can't eat much at once, and I have seen a lot of this get thrown away because the person couldn't finish. Don't substitute semi-sweet chocolate or milk chocolate for the bittersweet.

Answer 2

Try looking on recipe zaar. They always have the recipe I am looking for. Also, the Olive Garden website gives out a few of their recipe's. You would have to check. My dad owns a coffee shoppe that also sells gourmet cheesecakes. They taste exactly like the ones you get at expensive restaurants. He either gets them at Sams or Sysqo. Good luck.

Answer 3

Found a recipe for this cheesecake for you. If you don't want to make it, maybe you have a friend who loves to cook!

Answer 4

Try selfhelpservices.com which gives recipes from just about every famous restaurant. I have found it helpful.

Answer 5

That sounds very good!! I never tried it but maybe you could do a recipe search thru yahoo.
GOOD LUCK!!!

Answer 6

Ghirardelli Brownies
16 brownies 30 min 10 min prep

2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
3/4 cup ghirardelli sweet ground chocolate
2/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/3 cup ghirardelli milk chocolate chips

Grease a 8x8 inch baking pan and set aside.
Preheat oven to 400 degrees.
In a medium bowl stir together the eggs, sugar and vanilla.
Mix well.
Add butter mixing to incorporate.
Sift the ground chocolate with the flour, baking powder and salt.
Stir into the egg mixture and add the walnuts.
Spread into the prepared baking pan.
Bake for 20 minutes or until a toothpick inserted in center comes out clean.

Warm Fudge-Filled Cheesecake
Be sure to heat up slices of this in the microwave if you happen to have any left over.

121/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla, divided
2/3 cup chopped pistachios
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini-morsels Sweetened whipped cream (optional)
Garnish: chocolate shavings
Methods/steps
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1
1/2 inches up sides of a 9-inch springform pan.
Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla.
(Do not overmix.)
Pour half of batter into crust; sprinkle with chocolate morsels to within
3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
Bake at 350° for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired.

Olive Garden Cookie Dough Cheesecake

2 Tbsp. Margarine
2 1/2 C. Chocolate cookie crumbs
2 lbs. Cream cheese - softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1 lb. Refrigerated chocolate chip cookie dough
2 oz. Chocolate chips
TOPPINGS
1 pt. Heavy whipping cream - whipped
Chocolate chips
Chopped walnuts
Methods/steps
Preheat oven to 325~.
CRUST-Generously grease the bottom and sides of a 10" spring form pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf ball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.

Olive Garden Peaches and Cream Cheesecake

SPONGE CAKE BASE
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water
FILLING
2 lbs. Cream cheese - softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur or peach - schnapps or reserved
canned/fresh peaches
2 C. Canned or firm peaches - ripe and fresh
sliced - drained well
TOPPING
1 pt. whipping cream or equivalent
Methods/steps
BASE-Preheat oven to 375~. Lightly grease base of 10" spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.

Cheesecake Factory Bakery Oreo Cheesecake

Crust
1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tbsp. Melted Butter
9" Spring Form Pan (buttered on bottom and sides)
Filling
1 1/2 lb. Cream Cheese
1 C. Sugar
5 Large Eggs
1/4 tsp. Salt
2 tsp. Vanilla
1/4 C Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake Methods/steps
Crust
Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.
Filling
All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.