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White Chocolate Cheesecake with White Chocolate Brandy Sauce

White Chocolate Cheesecake with White Chocolate Brandy Sauce

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    10 h 30 m
Judy Wilson

Judy Wilson

This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
  2. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
  3. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
  4. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
  5. To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.
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Reviews

HERMILLER
146

HERMILLER

2/9/2004

i specialize in baking cheesecakes and this is an exquisite white cheesecake recipe and brought a $125 bid to a recent charity auction; however, I highly recommend a vanilla crust as I remove my cheesecakes from my springform pans to put on a cake board for serving. the sauce delicious (i was tipsy all afternoon after tasting the leftovers in the bowl) but not meant to be a hardened cover but rather a garnish. to make the cake more special, i piped medium sized dollops of sweetened fresh whipped cream around the top adding a fresh raspberry and mint sprig to each dollop; the final touch was a dusting of powdered sugar. humbly, i tell you, it was gorgeous.

Bhavna Dave'
132

Bhavna Dave'

9/5/2007

AMAZING! I read through the recommendations and reviews for this recipe and it came out beautifully. I added twice the amount of white chocolate to the cake (not the sauce), added a crushed oreo cookie crust (1/3 cup butter and 2/3 oreo cookie bag), and topped it with strawberries when serving. The most important tip is not to put the springform inside the steam bath but instead to place the steam bath on the rack underneath the cheesecake when baking.

Jimmy
105

Jimmy

12/11/2007

Of the 3 cheesecakes I've rated 5* so far, this is by far the easiest to make, and I think the best tasting too. I will definitely make it again. I didn't have a 10" springform, so I used a 7" and an 8". The cake ended up a little thinner, but not by much. (2 7" pans would have the same area as one 10" pan. Sorry about the numbers... I majored in math in university and I can't help it.) I wanted to transfer the cake to a platter for serving, so I added a standard chocolate cookie crumb crust (3/4c crumbs and 1/4c butter, pressed into pan and baked at 350 for 10 min) to make the transfer easier. Also, I took everyone's advice and doubled up the white chocolate in the cheesecake batter. Everything turned out wonderfully. But I'm not sure the cheesecake needed the extra chocolate. That's because it's the white chocolate brandy sauce that really makes the cake pop. To quote my wife, "you could pour the sauce on cardboard and it would taste great." I'd stick with cheesecake though. For baking, I put a pan of water on the rack under the springform pans. The cheesecakes did crack a little, but I think it may be because I overbaked them slightly. I also added a raspberry sauce (5 oz frozen raspberries, 1 tsp corn starch, 1/4c water, 1/2 tbsp sugar, boil 5 min, strain) for garnish, which I think was a good idea to add some colour to an otherwise very pale dessert. I served the dessert plated and garnished each slice with a dollop of whipped cream and a raspberry.

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