White Chocolate Cheesecake With White Chocolate Bra

Name: White Chocolate Cheesecake With White Chocolate Brandy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White Chocolate Cheesecake:; 4 (1 ounce) squares white chocolate; 3 (8 ounce) packages cream cheese, room temperature; 3/4 cup white sugar; 1/4 cup all-purpose flour; 3 eggs, room temperature; 1/2 cup heavy cream, room temperature; 1/2 teaspoon vanilla extract; White Chocolate Brandy Sauce:; 2 cups finely chopped white chocolate; 1 cup heavy cream; 2 fluid ounces brandy

Servings: persons

White Chocolate Cheesecake:
4 (1 ounce) squares white chocolate
3 (8 ounce) packages cream cheese, room temperature
3/4 cup white sugar
1/4 cup all-purpose flour
3 eggs, room temperature
1/2 cup heavy cream, room temperature
1/2 teaspoon vanilla extract
White Chocolate Brandy Sauce:
2 cups finely chopped white chocolate
1 cup heavy cream
2 fluid ounces brandy

1
Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
2
Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
3
Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
4
Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
5
To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

2047

kcal

Calories

133

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: White Chocolate Cheesecake:, 4 (1 ounce) squares white chocolate, 3 (8 ounce) packages cream cheese, room temperature, 3/4 cup white sugar, and more.

Yes, White Chocolate Cheesecake With White Chocolate Brandy Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Cheesecake With White Chocolate Brandy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions