Reviewed: Dec. 4, 2006

I made this for Thanksgiving and it was gone in a matter of minutes. Wonderful !!! As others have said the sauce makes too much so next time I will 1/2 the sauce recipe. Thank-you for a superior cheesecake recipe !

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SEARCHER1

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Reviewed: Nov. 1, 2006

Excellent. I didn't have regular brandy, so I used Gran Marnier.

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Lisa6

Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

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Reviewed: Oct. 27, 2006

It the best cheesecake I"ve ever made. Left off the brandy sauce the first time and added raspberries and drizzled a chocholate sauce on top. It looked and tasted wonderful. I'm making it tonight with the brandy sauce.

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coreyolliem

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Reviewed: Oct. 5, 2006

This is such a hit that whenever I attend a family gathering my DH's dad wants to know why I didn't bring the dessert. This was an amazing pie and I will definately make it again

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kschick127

Cooking Level: Expert

Home Town: West Harrison, Indiana, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 22, 2006

This was my first cheesecake. It came out so good that my boyfriend thought I bought it. I crushed chocolate graham crackers for the base and added a couple more white chocolate squares for an extra chocolate taste. It came out great!

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Magdalena

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Reviewed: Jul. 20, 2006

This was wonderful! My husband and I loved this. It was good without the sauce, but the sauce made it unique. I'll definitely make this again.

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SusieB

Living In: Highland, Illinois, USA

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Reviewed: Jul. 6, 2006

Haven't made the cheesecake yet but did try the sauce for a fresh fruit salad -- it's a keeper! The Brandy sauce is outstanding!

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Rosa Crespo

Cooking Level: Intermediate

Home Town: Havana, Ciudad De La Habana, Cuba

Living In: Medford, New Jersey, USA

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Reviewed: Apr. 22, 2006

My family loved this cheesecake. I cut the brandy in half and boiled it with the cream to cut down on the alcohol.

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Joanne

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Reviewed: Apr. 11, 2006

Very rich and very thick, I couldn't have but a few bites and I was done. Good for a quick sweet fix. I make it without the sauce and it tastes just fine.

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DALLAS10086

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 24, 2006

I used 6 oz. of white chocolate in the cake & added a vanilla wafer crust. This didn't rise for me either & despite using the water bath (which I normally don't w/ my cheesecakes...I just put a pan of water on the bottom rack) it cracked. That being said....this is the best sauce. Yummm, yummm. I did halve the amount of white chocolate & only used 1 jigger of brandy but it still had a stong brandy taste (which I liked). I topped the cheesecake w/ sugared raspberries after pouring on the sauce. It was pretty good. The next day I poured the sauce over a bowl of sugared raspberries & fell in love. It was better like that than w/ the cheesecake! I will use the sauce in soooo many ways.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Feb. 12, 2006

Very good. I don't like crust so I really liked that aspect of this recipe. It didn't stick at all either. And the sauce makes a ton! I think next time I would make it a little thicker. I saw that someone mentioned adding more white chocolate to the cheesecake, too. I made it according to the recipe and it wasn't very strong with the taste of white chocolate so if you like white chocolate I'd put a couple of extra squares in the mix. And I bet it would be great with fresh raspberries!

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Feb. 6, 2006

Excellent light texture with an adictive sauce that adds a perfect gourmet touch! It's now one of my favorites!

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travelnag

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Reviewed: Feb. 4, 2006

i have never made a cheeseckae which i actually enjoyed, until yesteray. this cheescake is FANTASTIC im definitely going to make it again. I am thinking about making the cheesecake with a base and then press in some Cadbury's Crunchie Nuggets.

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Alfchick60

Cooking Level: Beginning

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Reviewed: Dec. 31, 2005

Best cheesecake ever. Made it several times. LOVE it. Can't seem to keep it from getting air bubbles on top though, but no cracks!

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creativecook

Cooking Level: Expert

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Reviewed: Dec. 30, 2005

Wow, this is amazing. Very rich - almost too rich to eat. The flavor was fantastic & texture was so creamy and perfect. This will be my new permanent cheesecake recipe. I didn't even get to the sauce, it's really not needed!

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*Marcy*

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Reviewed: Dec. 12, 2005

I had never made a crustless cheesecake but this was relatively easy and turned out well. This was very rich, even for cheesecake. The texture was much smoother and creamier than other cheesecakes I have eaten.

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TerryB

Cooking Level: Expert

Living In: Cayucos, California, USA

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Reviewed: Nov. 30, 2005

Delicious ! Perfect ! I increased the chocolate in the cake to 6 squares. Baked it exactly like called for and it came out wonderful - no cracks and perfectly set. I served the sauce drizzled over each piece - there is a ton on sauce left over. Very very very good recipe.

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Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Nov. 16, 2005

I am a cheesecake novice but this recipe made me look great! For the cheesecake itself, I used a graham cracker crust and about 5-6 oz of Hershey's orange-white chocolate kisses (left over from Halloween) instead of the chips. I also used Hahn's "yogurt & cream cheese" just because it was on sale, but that seemed to work fine. In the sauce, I used grand marnier instead of brandy to compliment the orange in the cheesecake (used regular white chips for the sauce though). I also wanted a thicker sauce so I used about a half cup of heavy cream along with about 1 3/4 cups of chips. Refrigerated overnight and got a nice thick sauce (consistency of hot fudge) that is great for drizzling on the cheesecake but will also be fabulous on fruit or ice cream. I will definitely make this again!

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JBF

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Reviewed: Oct. 14, 2005

Yee gads, what an AMAZING cake!! i did however make a few changes to it. I added an oreo crumb crust, doubled the white chocolate that goes into the batter, lessened the sigar to 1/2 cup, and added a raspberry ripple. The sauce was a HUGE hit with my family. This is now my all time favorite cheescake recipe and I can't wait to have an excuse to make it again!!

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Sheila C.

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Reviewed: Jul. 29, 2005

First, I added a vanilla cookie crumb crust. Put it in the freezer while making the filling. Increased the white chocolate in the filling to 6 oz. I added a raspberry ripple throughout the filling. I may add even a bit more of the raspberry next time. For the topping, I cut the cream and white choc in half, but kept the brandy at 1 1/2 oz. (shot glass full) I refrigerated the topping while the cake was chilling. Poured it onto the cake after about 3 hours,and then let cake chill overnight. Topped with fresh raspberries. This was an amazingly good cake.

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Misty

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White Chocolate Cheesecake with White Chocolate Brandy Sauce

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