White Chocolate Cheesecake With White Chocolate Brandy Sauce

This decadent white chocolate cheesecake is a dream come true! With a buttery graham cracker crust, a creamy white chocolate-infused filling, and a rich white chocolate brandy sauce to top it off, every bite is a delight for the senses. A perfect dessert for special occasions or a treat for yourself.

Ready Time

2 hrs 20 mins

Yields

5 servings

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the cheesecake:
1 1/2 pounds cream cheese, softened
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup heavy cream
1 cup white chocolate chips, melted
For the white chocolate brandy sauce:
1 cup white chocolate chips
2 tablespoons unsalted butter
2 tablespoons heavy cream
2 tablespoons brandy (or to taste)

Instructions

Preheat your oven to 350°F (180°C).

Prepare the crust by mixing the graham cracker crumbs and granulated sugar in a medium bowl.

Pour in the melted butter and stir until the crumbs are evenly moistened.

Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then let it cool completely.

In a large mixing bowl, beat the cream cheese until smooth.

Add the granulated sugar and beat until combined.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the sour cream and heavy cream.

Beat in the melted white chocolate chips until smooth.

Gradually add the sour cream mixture to the cream cheese mixture, beating until just combined.

Pour the cheesecake batter into the prepared pan over the crust.

Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is just slightly jiggly.

Let it cool in the oven with the door ajar for 1 hour.

Remove the cheesecake from the oven and let it cool completely on a wire rack.

To make the white chocolate brandy sauce, melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Remove from heat and stir in the butter until melted.

Whisk in the heavy cream and brandy until smooth.

Let the sauce cool to room temperature before serving.

Once the cheesecake is completely cooled, refrigerate it for at least 4 hours or overnight.

Release the springform pan sides and transfer the cheesecake to a serving plate.

Slice and serve with the white chocolate brandy sauce.

Notes

For a smooth cheesecake, make sure to soften the cream cheese to room temperature before using, and don’t overbeat the batter. To ensure a silky white chocolate brandy sauce, stir the melted chocolate frequently to prevent it from seizing up.

If using a microwave to melt the white chocolate, be cautious not to overheat, as it can burn easily.

If you’re not a fan of brandy, omit it or substitute with a different liqueur of your choice. To achieve a clean release from the springform pan, run a knife around the edges before releasing the sides.