White Chocolate Cheesecake Dream

    White Chocolate Cheesecake Dream

    (276)
    12saves
    1hour25min


    267 people made this

    A cheesecake that is dense, and yet smooth, with a luscious white chocolate brandy sauce on top. Try drizzling chocolate or caramel sauce over each slice, or top with fresh fruit.

    Ingredients
    Serves: 12 

    • White Chocolate Cheesecake
    • 670g cream cheese
    • 3/4 cup (150g) white sugar
    • 1/4 cup (30g) plain flour
    • 3 eggs
    • 110g white chocolate
    • 1/2 teaspoon vanilla essence
    • 1/2 cup (125ml) thickened cream
    • White Chocolate Brandy Sauce
    • 1 cup (250ml) pure cream
    • 350g finely chopped white chocolate
    • 60ml brandy

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 150 degrees C. Wrap the outside of a 23cm 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 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 thickened 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 centre of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
    5. Place 1 cup thickened cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (276)

    Reviews in English (269)

    by
    156

    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.  -  19 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    148

    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.  -  05 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    108

    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.  -  11 Dec 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate