Description
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.
Ingredients
- 4 (1 ounce) squares white chocolate
- 3 (8 ounce) packages cream cheese, room temperature
- ¾ cup white sugar
- ¼ cup all-purpose flour
- 3 eggs, room temperature
- ½ cup heavy cream, room temperature
- ½ teaspoon vanilla extract
- 2 cups finely chopped white chocolate
- 1 cup heavy cream
- 2 fluid ounces brandy
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 10 hrs 30 mins
Servings: 12