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White Chocolate Cheesecake with White Chocolate Brandy Sauce
White Chocolate Cheesecake with White Chocolate Brandy Sauce
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
630 minutes
Decadent cheesecake with velvety texture, topped with white chocolate brandy sauce drizzled over each slice.
Ingredients:
  • 4 (1 ounce) squares white chocolate
  • 3 (8 ounce) packages cream cheese, room temperature
  • 0.75 cup white sugar
  • 0.25 cup all-purpose flour
  • 3 eggs, room temperature
  • 0.5 cup heavy cream, room temperature
  • 0.5 teaspoon vanilla extract
  • 2 cups finely chopped white chocolate
  • 1 cup heavy cream
  • 2 fluid ounces brandy
Instructions:
  • Preheat your oven to a toasty 300 degrees F (150 degrees C). Securely wrap the outside of a 10-inch springform pan with foil for added protection. Grease the inside of the pan generously.
  • In a mixing bowl, combine cream cheese, sugar, and flour until light and fluffy. Gradually beat in eggs one at a time, ensuring thorough mixing after each addition. Remember to scrape down the sides of the bowl.
  • Melt 4 ounces of white chocolate, then blend it into the cream cheese mixture using an electric mixer on low speed. Add vanilla and 1/2 cup of heavy cream gradually while mixing on low until well blended. Pour the mixture into the prepared springform pan.
  • Place the cheesecake pan in a warm water bath and bake at 300 degrees F (150 degrees C) for 50 to 60 minutes until the center is just firm. Allow it to cool at room temperature for 1 hour, then refrigerate until set before removing from the pan.
  • For the White Chocolate Brandy Sauce: put chopped white chocolate in a heat-proof bowl. Heat 1 cup cream in a saucepan until boiling. Pour hot cream over white chocolate, let soften for 2 minutes. Stir until melted. Add brandy and stir until combined. Drizzle over chilled cheesecake and enjoy.

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