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1
Position a rack in the middle of the oven and preheat the oven to 300F.
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2
Lightly butter a 9-inch round cake pan.
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3
Line bottom with a lightly buttered parchment paper circle.
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4
In a double boiler melt the white chocolate over low heat.
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5
Remove the top of the boiler when the chocolate is nearly melted and stir until completely smooth.
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6
Set aside to cool.
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7
In a mixer with the paddle attachment, beat the cream cheese at medium-high speed until smooth, about 3 minutes.
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8
Transfer the cheese from the mixing bowl to another bowl and set aside.
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9
In the same mixing bowl using the paddle attachment, on medium-high speed beat the Brie until completely smooth and elastic, about 3 minutes, scraping the bowl often with a rubber spatula.
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10
With the machine on medium speed, add the cream cheese to the Brie in 3 parts.
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11
Blend the cheeses together until smooth, scraping down the sides of the bowl.
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12
Reduce speed to low and slowly add the sugar.
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13
At medium speed, add the eggs, one at a time, scraping down the sides of the bowl as necessary.
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14
On low speed, pour the melted white chocolate into the middle of the bowl.
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15
Mix until well blended, smooth, and creamy.
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16
Pour into the prepared pan.
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17
Place pan on a heavy-duty rimmed baking sheet and place on the rack in the oven.
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18
Pour about 1/2 inch of simmering water into the baking sheet to form a bain-marie.
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19
Bake, uncovered, for 1 hour and 15 minutes, or until the top is lightly golden brown and puffed.
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20
The center should no longer jiggle when the pan is moved.
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21
Let cool in pan for 2 to 4 hours.
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22
To remove the cake, run a thin blade around the edges to loosen.
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23
Place a piece of parchment or waxed paper over the top of the cake and invert it onto a plate.
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24
Peel the parchment paper round from the bottom and turn the cake onto its serving plate.
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25
Remove the top parchment paper.
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26
Serve with seasonal berries or raspberry sauce.
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27
May be stored in the refrigerator for as long as 1 week.
