White Chocolate Cheesecake w/ White Chocolate Brandy Sauce

White Chocolate Cheesecake w/ White Chocolate Brandy Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 4

    (1 oz) squares white chocolate

  • 3

    (8 oz) packages cream cheese

  • ¾

    cup white sugar

  • ¼

    cup all-purpose flour

  • 3


  • cups heavy whipping cream

  • ½

    tsp vanilla extract

  • 2

    cups finely chopped white chocolate

  • 2

    fluid ounces brandy


1.) Preheat oven to 300 degree F (150 degree C). wrap the outside of a 10" 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 oz 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 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 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.


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