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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Reviewed: Jul. 7, 2005

I'm only 12 and this is the first time I ever made cheesecake!! I used lesser Polish products and it still came out perfectly, even though I had no help from anyone in making it. I didn't make the sauce and just served it with melted white chocolate and whipped cream- delicious! Also, I used more white chocolate in the recipe, and it tasted more white chocolate-y!

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Millysma

Cooking Level: Beginning

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Reviewed: Jun. 27, 2005

So delicious, but I made a few modifications based on other suggestions. I made a graham cracker crust, mostly b/c I love it, and I increased the white chocolate in the batter to 6 oz. I chose not to use the brandy sauce but garnished with whipped cream, raspberries and mint leaves.

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STARBUCK69

Cooking Level: Expert

Living In: Ellensburg, Washington, USA

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Reviewed: Jun. 27, 2005

I only used 1 oz. brandy for the topping and sliced fresh strawberries all around the outside. The sauce covered the top of the cake like a beautiful silky sheet. This was AWESOME!!!!!

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BRAINER26

Cooking Level: Intermediate

Living In: Milton, Ontario, Canada

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Reviewed: Feb. 19, 2005

does not taste very white chocolatey, but a good cheesecake nevertheless. it was more like a new york cheesecake with a hint of white chocolate. next time i might add more chocolate in and decrease the sugar to compensate. i used vanilla crumbs mixed with graham crumbs for the crust and it worked great. i omitted the brandy sauce altogether and topped with whipped cream instead. i also baked it at 325ºF for about 50 minutes and it turned out perfectly.

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tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 25, 2004

This is the best cheesecake that I've had in a long time. I make two cakes and within an hour BOTH CAKES were gone! Great recipe!

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ARMYFF1

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Reviewed: Nov. 22, 2004

Very good! I made a vanilla wafer crust. I have never melted white chocolate before...it melts quickly!! It took me 3 tries to melt the 4 oz w/o burning it. I finally heated it up on a medium flame for only a minute or so & then immediately took it off & beat the chocolate until it melted. I will definately make this again. Thanks!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Oct. 28, 2004

I only used the sauce for this recipe. I added it to fresh blackberries and rasperries piled on vanilla bean ice cream with wafflecone wafer cookies lining the plate. This was sooo good and I only wish it was a bit thicker for my purposes, however its consistency is made for this cheesecake. Still very good and tastes awesome after multiple reheats!

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METALORANGE11

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Reviewed: Oct. 28, 2004

THIS CHEESECAKE IS SO CREAMY AND VELVETY; THE FLAVOR IS DEVINE! I made these into miniature cheesecakes by following the baking time of a mini-cheesecake recipe found on this site and used crushed double chocolate oreos for the crust. They disappear in a flash!

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AJEBNER

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Reviewed: Jun. 24, 2004

Excellent recipe. Works great with a graham cracker crust. I didn't have any brandy so I used Grand Marnier in the sauce, which is no doubt different, but is still excellent. The sauce winds up making *way* too much, of course: it calls for 3 cups of ingredients. You may want to cut it down. Of course, that sauce would be good on a whole lot of desserts.

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Mike Swieton

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

Living In: Allendale, Michigan, USA

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Reviewed: Jun. 21, 2004

This is the smoothest baked cheesecake I have ever made, and was very well received indeed! As someone else suggested, I doubled the chocolate in the cheesecake, and halved it in the sauce. I also used a chocolate cookie crust. I will definitely be making it again. I was less impressed by the sauce; it was very pungently alcoholic, and not entirely pleasantly so. Might tone that back next time. And a surprising tip: I used (expensive) Green & Blacks chocolate, white and vanilla, and was disappointed by both it's taste and texture. I will be using a cheaper chocolate next time! (NB I love the rest of G&B's range; not sure what's going on here!!)

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CHINNILASS

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Reviewed: Jun. 11, 2004

This was a very good cheesecake! I'm 16 and a pretty good cook, but this was my first time cooking one of these. It turned out perfect, no cracks and no guessing, just perfect! The sauce was excellent! Here's a tip for everyone: Make the sauce the night before, it thickens up perfectly! I made this for a family get together, and everyone loved it. My grandpa thought it was good, he liked that it's not as cheesey tasting as a tradition cheesecake. I'd definitely make it again, I just need an occasion!

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VALTIEL

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Reviewed: May 10, 2004

This made a phenomenal cheesecake. I used the strawberry sauce recipe and graham cracker crust to go with it and it came out beautifully. I got many compliments and will definitely make again.

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mignonne

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Reviewed: Feb. 15, 2004

This cheesecake was fabulous! It turned out really light and not too sweet as I had feared. The brandy sauce on top came out a little too thin, however, so I added some more white chocolate bits. I also replaced brandy with Tia Maria liquer and it went really well with the cheesecake itself. Great recipe!!

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GAPATEL

Cooking Level: Intermediate

Home Town: Olney, Maryland, USA

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Reviewed: Jan. 29, 2004

We loved it ! Just two changes: 1) more chocolate in the cake and less in the sauce 2) 70 min. cooking time. This could be because of altitude ?! Wonderfully easy to make, and wonderfully delicious.

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Melissa Scholte

Cooking Level: Expert

Home Town: Newcastle, Kwazulu-Natal, South Africa

Living In: Uithuizermeeden, Groningen, Netherlands

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Reviewed: Dec. 30, 2003

This was awesome!!! It only lasted about 20 minutes on Christmas day. My family gobbled it up and I didn't even make the brandy sauce!

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TYTNSFAN

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Reviewed: Dec. 23, 2003

I made this for my husband's office party. I used splenda and low fat cream cheese. I made a chocolate cookie crust and raspberry sauce as a side. I also had him take chocolate syrup as an alternative to the raspberry. I did not try the brandy sauce as it was inappropriate for his office. The cheesecake turned out perfect. I will make it again for Christmas Day.

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SEVENPATCH

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Reviewed: Nov. 19, 2003

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.

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HERMILLER

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Reviewed: Jun. 18, 2003

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.

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SIDEFLY

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White Chocolate Cheesecake with White Chocolate Brandy Sauce

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