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White Chocolate Cheesecake With White Chocolate Brandy Sauce

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“A crustless cheesecake that I wrote on an index card years and years ago. I, now, see it on the internet, but it's been around pre-internet. The white chocolate may be doubled, but not really necessary with the lovely sauce which compliments this cheesecake highly. Should you want a crust, almost any will do...oreo, graham cracker, cookie, shortbread...”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 300 degrees. 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. (This can be done in 10 second increments in the microwave.) 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 hot water. Bake at 300 degrees for 50 to 60 minutes or until center of the cheesecake is just firm. Cool at room temperature for one hour. Refrigerate until set before removing from pan.
  5. To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

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