Double Baked White Chocolate Cheesecake

White Chocolate Cheesecake with chocolate sauceA few years ago, the boyfriend and I stopped by a local restaurant for a cocktail and to have me try what he called “the best dessert ever”.

He ordered a piece of a white chocolate cheesecake wrapped in phyllo, double baked and served with a berry sauce.  And yes, it was very good.  He asked me if I could replicate it.  I responded that I could do better than that…. 

We asked the bartender if someone from the kitchen would tell us what was in it.. she said she’d get someone… but that someone never came….

So I embarked on a mission to replicate – nay, better – this cheesecake.

I took a generic cheesecake recipe and improved upon it… the “mouth feel” to me didn’t just taste like cream cheese.. it was silkier than that, so I replaced some of the cheese with mascarpone.

The cake is baked and left to cool… then before serving, it is wrapped in phyllo, brushed with butter and baked again… and served with delectable sauce.

I have yet to have a bad review of this.  Delicious.  And the BF’s ultimate favourite dessert… as well as my son’s.  Also, a lot of notes on this one.  Read through before attempting.. LOL.

Ingredients:

Cheesecake

  • 4 (1 ounce) squares white chocolate
  • 2 (8 ounce) packages cream cheese, room temperature
  • 8 oz mascarpone cheese, room temperature
  • 3/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 3 eggs, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 package pre-made frozen phyllo pastry   (thawed)

(NOTE: you can make phyllo if you WANT..  however, even Gordon Ramsay says “why bother?”  It takes ages and to get it to that paper thin texture you need a HUGE space and an extremely large work area.  So just go for frozen.  Way easier.  Although one day I will try to MAKE phyllo and I will then write about how it will likely be an epic fail.  Okay, back to baking…)

Crust

  • 2 1/2  cups graham cracker or chocolate cookie crumbs
  • 1/2 cup melted butter or margarine
  • 1/3 cup sugar

Chocolate Brandy Sauce:

  • 2 cups finely chopped semi sweet chocolate
  • 1 cup heavy cream
  • 2 fluid ounces brandy

Raspberry Sauce:

  • 1 package (300g ) individually frozen raspberries, thawed
  • 1/6 cup sugar
  • 1 tbsp raspberry liqueur (or to taste)

(I usually double the sauce as we seem to use a lot, but one batch will usually do, especially if you’re making the chocolate sauce as well.)

Directions

Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil if using water bath**. Grease the inside of the pan.

Melt 1/2 cup butter or margarine and mix with graham crackers and sugar (alternatively use your favourite graham or cookie crust recipe, keeping in mind that you will likely have to double it to fit into the springform pan.)  Set crust aside.

Place the cream cheese, mascarpone, 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 4 oz. of 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.

** Water bath:  I have made many cheesecakes over the years and I have done the water bath thing.  What that means is wrapping your springform pan in foil so that it doesn’t leak through to the cake and then placing the pan in a baking dish of water in order to cook with moist heat.  I don’t quite do that for this cake.  First of all, the springform pan that I have will not fit into any other receptacle… it’s large.  Also, this cake ends up being wrapped in phyllo, so if it cracks a bit, you can’t really tell. 

How I do it is… I put the cake together in the springform pan and then have a large casserole dish of water on the rack UNDER the cake.  That way it still gets the moist heat.  Has worked every time.  End rambling.**

Place cheesecake into oven. Bake at 300 degrees F (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. (usually overnight)

Chocolate Brandy Sauce: place chopped chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn’t boil over. Pour hot cream over chopped chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted.  Add brandy and continue stirring until incorporated.

Raspberry Sauce: Drain raspberries well, reserving the liquid.  Blend berries in blender and add liqueur and sugar. (You can push the sauce through a sieve to take out the seeds, but most of the time I don’t do this.) Add some of the reserved juice if the sauce is too thick.

Before serving: You can do this well before you’re going to serve – earlier in the day or even wrap the cheesecake and freeze it until needed (let thaw for 2 hours at room temperature before re-baking.)

Cut the cake into 16 equal pieces.  Unwrap phyllo pastry.  Fold one piece in half and then place piece of cake onto phyllo.  Roll cake while wrapping phyllo around it until phyllo covers the cake.  Brush outside of phyllo with melted butter.  Set aside.  Repeat for all pieces of cake (or however many you are planning to serve.)

Just before serving, place phyllo wrapped cheesecake in 350°F oven until phyllo is golden brown and crispy.  Pool raspberry sauce on plate, place cheesecake on top and drizzle with chocolate sauce.

Serve and enjoy!!

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