A crustless white chocolate cheesecake served with a warm white chocolate brandy sauce. Maddie’s cheesecake base.
Ingredients
Cheesecake
- 4 oz (4 squares) white chocolate
- 3 packages (8 oz each) cream cheese, room temperature
- ¾ cup white sugar
- ¼ cup all-purpose flour
- 3 eggs, room temperature
- ½ cup heavy cream, room temperature
- ½ teaspoon vanilla extract
White Chocolate Brandy Sauce
- 2 cups white chocolate, finely chopped
- 1 cup heavy cream
- 2 fl oz brandy
Instructions
- Preheat oven to 300°F (150°C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
- Place 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 the bowl.
- Melt the 4 oz of white chocolate. With an electric mixer on low speed, mix the melted white chocolate into the cream cheese mixture. Still on low, slowly beat in the vanilla and ½ cup heavy cream. Blend well. Pour mixture into the prepared springform pan.
- Place the cheesecake pan in a water bath filled with warm water. Bake at 300°F for 50 to 60 minutes, until the center is just firm. Cool at room temperature for 1 hour. Refrigerate until fully set before removing from pan.
- To make the brandy sauce: Place chopped white chocolate in a heat-proof bowl. Bring 1 cup cream to a boil in a saucepan over medium-high heat — watch carefully so it doesn’t boil over. Pour hot cream over the chopped chocolate and let sit 2 minutes. Stir with a wooden spoon until melted and smooth. Add brandy and stir until incorporated. Pour over chilled cheesecake and serve.
Notes
- Per serving: 596 calories · Protein 8.9g · Carbohydrates 39.8g · Fat 44.2g · Cholesterol 157mg · Sodium 229.4mg