Reviewed: May 8, 2009

Yummy!!! I have never heard of a crustless cheesecake so I put a graham cracker crust down, I wish I would have used Oreos like someone suggested because this with crushed oreos is GREAT! Doubled the chocolate like advised and skipped the sauce, very easy and tasty THANKS!

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yummy1980

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Reviewed: May 6, 2009

this was really good. it was wonderfully dense & chocolaty. i omitted the brandy from the sauce & didn't like it at all. it was better with-out the sauce

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ember. dance

Cooking Level: Intermediate

Home Town: Bratislava, Bratislavský Kraj, Slovakia

Living In: Fort Mill, South Carolina, USA

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Reviewed: Apr. 18, 2009

made this for a group of friends one minute everyone was talking about how much they enjoyed it the nnext minute the whole cheese cake disappeared someone took it so I made another one a couple days later for some friends and it was gone in less than 15 minutes they loved it great recipe

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mesha

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Reviewed: Mar. 17, 2009

This was my first cheesecake and it was a huge success. I had made it for my boyfriends birthday and we both loved it. I made a base from crushed arrowroot biscuits topped with some slivered almonds. I used another reviewers suggestion of baking the base by itself for 10min and then freezing it for a few minutes. Using this technique I didn't have to use any butter to hold the base together (therefore it had less calories). I had some trouble melting the white chocolate (even though I used good quality white chocolate chips). The method that worked best for me was to boil some water in a pot, place the chocolate into a mug and hold it right over the steam from the pot (mixing the whole time, of course). I didn't have any brandy so I simply melted dark chocolate and spread it on the cheesecake. Then I sprinkled slivered almonds on top, and some sliced strawberries in the middle. I served it with dark-chocolate dipped strawberries and real whipped cream.. It not only tasted great but looked great as well!

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mfirestorm45

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Reviewed: Mar. 15, 2009

This was my first real cheesecake and it it the best cheesecake I have ever tasted everyone was and is still ranting about it. I did cook it a little to long so when it was cooled I melted white chocolate and iced it then drizzled it with chocolate syrup instead of the brandy sauce I don't think it could have turned out any better!

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~lisa marie~

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Reviewed: Feb. 20, 2009

I used the recipe for the actual cheesecake. I followed the recipe including the fact that it did not have a crust. I did not bake in a water bath, but rather baked with a water filled pan on the rack directly underneath my cheesecake as I saw someone else suggest. It came out perfectly, even without a crust. The bottom and edges baked enough to support the rest o f a cheesecake and I loved the crustless cheesecake because there was no graham crackers or oreo cookies to take away from the pureness of the cheesecake itself. I chose to top with fresh sliced strawberries drizzled with a touch of white chocolate rather than the brandy sauce in this recipe. I just personally am not a sauce person when it comes to my cheesecake. It baked perfectly, no cracks, and a just right sweetness and creaminess. It did turn out thin baked in the 10 inch pan, but it ended out perfect serving sizes for sharing among 16 co-workers.

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Melanie

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Wonderful crustless cheesecake! In the cake,I used 12oz melted white chocolate chips melted in the nuker in a glass bowl (10seconds, stir, repeat until melted) and only 1/2 cup sugar. Made sauce with dark chocolate chips. Served the sauce under and next to each slice. There was nothing left on the plates, cound not believe they were finger licked clean. Many thanks for a great keeper!

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NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Feb. 8, 2009

Amazing! So easy to make as long as you follow the directions. I placed a roasting pan filled with 1" of water on a rack in the oven directly under the rack with the cheesecake. The cheesecake was still wobbly when I turned the oven off, and I left the cheesecake in the oven for an hour to slowly cool down. I then placed it in the fridge for about 6 hours before enjoying it. Everyone said it was the best cheesecake they ever had!

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goodtoglow

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Reviewed: Jan. 26, 2009

I've never made a cheesecake prior to this recipe, and it's the only cheesecake I make! I made about seven of these over the Christmas season, some in 6" pans (I halved the recipe) and a few in 9" ones. Also, the sauce is AMAZING. My sister-in-law actually used the sauce as a creamer for her coffee! Haha! Love this soooo much!!!

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Ainadaliel

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Reviewed: Jan. 6, 2009

Very tasty cheesecake. Everyone raved about it. I think I should've baked it just a bit more. It was a bit hard to cut. I wansn't a fan of the chocolate sauce but others definately were. I served it with raspberries on the side which was perfect. I think a tart raspberry sauce would compliment the sweetness of the cake much better than an additional sweet sauce. I'm going to try it in low-fat plus other chocolate versions (milk & dark) as well. I made a chocolate grahm cracker crust but think the cake deserves a richer base...maybe a brownie crust. Definately a keeper.

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MickeyMich

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

I love this recipe. Instead of graham cracker crumbs for the crust I use crushed Oreos and top the cheesecake off with blueberries in a sweet, syrupy sauce. Fantastic!

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shampooza

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2008

the decoration of the desert doesn't look very nice...i mean the brandy sourse...morover,the brandy sourse is heavy,the white choco cheese cake also heavy food...combined tis two doesn't produce good feeling...

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Piggy

Cooking Level: Expert

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Reviewed: Oct. 17, 2008

This was very easy and super delicious. It's the first Cheesecake I've made with a perfect top and crust. I made it for a chocolate party Accidently, I used the full amount of the heavy cream and it came out fine. I took from many of the reviews. I made the crust from butter, sugar, graham crackers and hazelnuts. I lined the bottom(used a 9 inch cake pan) with dark chocolate and white chocolate chips. I made white and dark choclate sauces (added frangelico to the dark sauce instead of brandy). With some of the leftover I made mini muffin cheesecakes. I was able to turn it out of the pan perfectly.

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crazykook

Cooking Level: Expert

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Reviewed: Sep. 21, 2008

I don't really taste the white chocolate, but it's a really good cheesecake. I've made it a few times.

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Mindy B.

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

I made this as a parting gift for company, and they were mad I didn't make it sooner so they could have more than one piece! Just a note, I used white chocolate chips, and they worked fine... just remember if you're going to melt the white chocolate that goes in the cake using a microwave, like I did, either (a) heat up the heavy cream with it or (b) reduce the power on your microwave, because after less than 30 seconds I had BURNED chips. I reduced my power to 5 AND heated with the cream to be safe after that, and was fine. I took the advice of others and doubled the amount of white chocolate in the cake, and the flavor still wasn't overwhelming. I also halved the brandy sauce, and it made plenty... I might use slightly less brandy next time, too, because the sauce was a little alcohol-y for me.

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opalroses

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Reviewed: Aug. 24, 2008

The best cheesecake I have ever made. It was all gone and had rave reviews by everyone.

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Darla

Cooking Level: Expert

Home Town: Pattersonville, New York, USA

Living In: Hartfield, Virginia, USA

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Reviewed: Jul. 23, 2008

This was the first cheesecake I've ever made, and it was amazing! I made a graham cracker and hazelnut crust, and followed another reviewer's suggestion to sprinkle white chocolate chips over the bottom before adding the filling. Placing a pan of water under the cake did just the trick of keeping the environment inside the oven moist enough to prevent cracks in the cake, and chilling the cake overnight made it exceptionally easy to remove it from the spring form pan. Instead of brandy, I used Godiva White Chocolate Liqueur for the sauce and chilled it (per another review) before spooning it over the chilled cake. I made the leftover sauce available in case anyone wanted more, but in retrospect I should have drizzled the sauce over the cake instead of spooning or pouring it. Thanks for the recipe and to all the reviewers for the tips. I have to admit that I was pretty darn proud of myself when it was finished!

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Amy

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Reviewed: Jun. 15, 2008

I did not make the brandy sauce so I can only rate the cheesecake. With that said, no one could tell there was white chocolate in this cheesecake. I think it does help with the creaminess of the recipe, but it was a little too sweet for me. Like other people I too added a graham cracker crust. Easy to make and good flavor, just not a "white chocolate flavor".

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2008

I made this for the first time for my husband's birthday and what a hit! I'm sure I'll be making this quite often from now on!

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Jawlik

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

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Reviewed: Jun. 1, 2008

This cheescake was so awesome. The only thing that took me offguard was the fact that the cheesecake was not very thick. If anyone is used to "Chantal's Cheesecake recipe" on this site. I would probably put it in a smaller springform pan. The cooking time was perfect and the cheesecake was delicious. I used 1.5 ounces of high quality brandy and I wouldn't change a thing about the sauce. The picture is misleading as the sauce is definitely made with white chocolate and therefore is white. I wouldn't change a thing.

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