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White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Nov. 18, 2010
I made this for my family and they loved it. It is very rich and you only need a small slice. The 10inch tin makes it a thinner cheesecake which works because of the richness of the cake. I doubled the chocolate but next time I would only use 3 x 1 oz squares because of the richness. I cut down the sugar to 1/2 cup. I left the cake in the oven to cool and didn't get any cracks. As advised by other reviewers I placed a water bath under the cake. The picture shows a dark chocolate sauce over the cake which is different to the recipe which uses white chocolate. I'm wondering if Judy meant to write dark chocolate in her sauce recipe. When I make it again I will use dark chocolate to see if the sauce is as good. As other reviewers advised I put the water bath under the cake. Delicious!
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