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26.03.17 0713 [PST]
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Home >> Articles >> Recipes

White Chocolate Cheesecake with White Chocolate Brandy Sauce

Yields: 1 delicious cheescake

Note: This was my first ever attempt at making a cheesecake, and I think I've probably made 2 other desserts in my life. It turned out delicious, so if I can do it, so can you.

Cake:
* 10 inch cake pan
* 6 ounces of white chocolate chips (177g)
* 3 (8 ounce) packages of cream cheese
* 3/4 cup white sugar
* 1/4 cup all-purpose flour
* 3 eggs
* 1 1/2 cups heavy whipping cream
* 1/2 teaspoon vanilla extract
* some raspberries
Base:
* 2 cups of crushed honey graham cracker crumbs
* 1/3 cup of melted margarine
* 2 tbs white sugar
Sauce:
* white chocolate chips left over from the package of white chocolate chips (1/2 cup to 1 cup)
* 1/2 ounce to 1 ounce of brandy

1. Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform cake pan with foil.
Grease the inside of the pan.
Mix the graham cracker crumbs, the melted margarine, and the 2 tbs of white sugar together. Put it in the bottom of the pan, this is your base.

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 6 ounces of 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 in the oven, but make sure there's an open rack below it. On this rack you're going to place a pan of water (an inch deep or so). With the pan of water below your cheesecake, this will create a moist environment in your oven to help prevent it from cracking.

Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm (mine actually took more like 80 minutes)

Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

5. To make White Chocolate Brandy Sauce use the following ratio:

Per 1 cup of white chocolate ...
- 1 ounce brandy
- 1/2 cup of heavy cream

If you only have a 1/2 cup of white chocolate left, that's probably enough.

Place heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over.

Next add the white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated.

I'd recommend putting the sauce in the fridge for a while to let it thicken up.

Pour over your cheesecake when you're ready to eat it. Add raspberries. Mmmmmmm.






  

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