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My review
White Chocolate Cheesecake with White Chocolate Brandy Sauce
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
10 h 30 m servings 596 calsOriginal recipe yields 12 servings (1 10-inch cheesecake)
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Directions
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Prep
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- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 596 calories; 44.2 g fat; 39.8 g carbohydrates; 8.9 g protein; 157 mg cholesterol; 229 mg sodium. Full nutrition
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Reviews
Read all reviews 209269 Ratings
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Most helpful positive review
11/19/2003
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...
Most helpful critical review
11/29/2012
It was okay, but not great. The sauce ended up as the same color as the cheesecake.
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11/19/2003
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...
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 ore...
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"...
12/26/2007
This is an amazing recipe. There is one thing that I recommend and that is that you use a good quality white chocolate. The first time I made this I used chocolate from the bulk bin and it was a...
6/18/2003
Just finished eating it this morning, in fact. I used a graham cracker crust pressed into the bottom of the pan. It was delicious. We didn't have any brandy on hand, so I used a shot of amare...
7/8/2007
To Die For! I omitted the brandy sauce and drizzled it with chocolate syrup instead and my family and guests LOVED it!
11/7/2012
this was the easiest and best tasting cheesecake ive ever baked! so thrilled. i doubled the white chocolate, but otherwise stuck to the recipe. i made it in four 4.5" springform pans, and did ha...
12/23/2002
This was the first cheesecake I've ever made and it was a success. My husband had a holiday bakeoff at his work and the winner got a day off of work. It won! Since others had said the brandy sau...