Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
White Chocolate Cheesecake:
4 (1 ounce) squares
3 (8 ounce) packages
cream cheese, room temperature
eggs, room temperature
heavy cream, room temperature
White Chocolate Brandy Sauce:
finely chopped white chocolate
2 fluid ounces
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.
It was okay, but not great. The sauce ended up as the same color as the cheesecake.
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.
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.
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 an awful tasting cheesecake. I made it for Christmas this year with good quality white chocolate and took it to a family gathering. Everybody loved it and wanted the recipe. It really was amazingly good. I had added an oreo cookie crust, about 20 oreo cookies crushed and pressed into the pan. They do not need sugar or butter and hold together nicely. I also changed the sauce and added about 3/4 cup Butter Ripple cream liquor instead of the brandy. It was phenomenal. When I served it, both the sauce and the cheesecake had been sitting in the frige and the sauce was nicely thickend. The recipe for the sauce made quite a large amount of sauce and I may try cutting that in half next time I make it. I sprinkled raspberries and blackberries on the cake to serve and it was a huge hit. I will be making this again and again.
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 amaretto rum and it worked very well. I would definitely make this again. I don't remember if this was in the recipe, but cheesecakes taste better once they've set up overnight in the fridge. Also, the sauce would probably be less runny if it is refrigerated, and then poured over the cake in the morning. If I were to make it again, I would make it in the morning or a day in advance.
To Die For! I omitted the brandy sauce and drizzled it with chocolate syrup instead and my family and guests LOVED it!
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 sauce was really sweet, I used only one ounce of brandy and less white chocolate. I also added a rasberry ripple.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Cheesecake with White Chocolate Brandy Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 398
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Make this creamy white chocolate raspberry cheesecake.
See how to make sinfully rich and chocolaty cheesecake.
Show-stopping cheesecake stars cream-filled chocolate sandwich cookies.