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.


  • 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


  1. Preheat oven to 150 degrees C. 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 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.

  4. 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.

  5. 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!