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White Chocolate Cheesecake with White Chocolate Brandy Sauce

Submitted by: Mary on 01/15/2004
2008 views
2.75 avg rating
222 votes
 
 
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Ingredients

4 1.2 oz Ross low carb white chocolate bars
3 (8 oz) Cream cheese, softened
3/4 C Splenda
3 Eggs
1 1/2 C Heavy cream
1/2 t Vanilla extract
8 1.2 oz Ross Belgian White chocolate bars, finely chopped
2 ozs Brandy

Directions

Preheat oven to 300F. Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.



Place the cream cheese and splenda in a mixing bowl and cream until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Scrape bowl.

Melt 4 Ross white chocolate bars. With an electric mixer on low speed mix melted white chocolate into cream cheese mixture. Keeping mixer on low, slowly beat in the vanilla and 1/2 cup heavy cream. Blend well. Pour mixture into the prepared springform pan.



Place cheesecake pan into a water bath filled with warm water. Bake at 300F for 50 to 60 minutes or until the center of the cake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing the pan rim.



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 the finely chopped 8 bars of Ross white chocolate and stir with a wooden spoon until melted. Add the brandy and continue stirring until mixed well.



Pour sauce over the chilled cheesecake just before serving.

Servings

12

Calories

7

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

Serve with garnish of fresh raspberries and mint leaves.
 
 
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