This is a deliciously dense cheesecake that just melts in your mouth! The white chocolate brandy sauce tops it off. Garnish it with mint leaves and some chunks of milk chocolate.
INGREDIENTS:
- 4 (30g) squares white chocolate
- 4 sqaures (30g) milk chocolate
- 3 (230g) packages 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
- 3 jars Mrs Oldbucks Pantry White Chocolate Brandy Sauce
Method:
-
Preheat oven to 150 degrees C. Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
-
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.
-
Melt 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.
-
Place cheesecake pan in a water bath filled with warm water. Bake at 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.
-
Place Mrs Oldbucks Pantry White Chocolate Brandy Sauce in a large saucepan. Stir with a wooden spoon until warm. Pour over chilled cheesecake, top with chopped milk chocolate, and serve at Christmas lunch!
