Barbacoa is a delicious breakfast option that is typically served on Sundays. Although barbacoa can be for the more daring, it is nevertheless a fantastic delight. It won’t taste right to use roast in instead of the cheek flesh, in my opinion. The genre’s signature gelatinous slide and tack may be found in barbacoa. Serve with spicy sauce and chopped cilantro on tortillas.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 9 hrs |
| Total Time: | 10 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 10-inch cheesecake |
Ingredients
- 4 (1 ounce) squares white chocolate
- 3 (8 ounce) 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
- 2 cups finely chopped white chocolate
- 1 cup heavy cream
- 2 fluid ounces brandy
Instructions
- Preheat oven to 300 degrees F (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 4 ounces 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.
- Place cheesecake pan in a water bath filled with warm water. 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.
- To make White Chocolate Brandy Sauce: place chopped white 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 white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.
Nutrition Facts
| Calories | 596 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 27 g |
| Sodium | 229 mg |
| Sugars | 36 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe several times throughout the years and it always turns out great. I double the amount of white chocolate, as recommended by other reviewers. The last time I added an Oreo crust, but it really doesn’t need that.
soooooooooo gooooood
I have made this cheesecake many times. It is always delicious, and gets rave reviews! The only problem I have is it takes much longer to bake then the recipe requires. I was wondering if anyone else had this problem. I wonder if anyone else has baked it on a higher temperature.
I read through several reviews before making this and did as several others suggested – I doubled the amount of white chocolate and cut the sugar to 1/2 cup. I also added an Oreo cookie crust. I skipped the brandy sauce and topped the cheesecake with chocolate ganache (1/2 cup heavy cream, brought to just under a boil, then poured over 1/2 cup of dark chocolate chips). I cooled the ganache before pouring it over the cheesecake. Just before serving, I edged the cheesecake with a strawberry half. It made for a very nice presentation and was delicious. The cheesecake is very smooth and creamy. This is a keeper recipe!
I’ve made this a few times and it’s always a hit at family/friend parties. I use a Biscoff Cookie crust and depending on the season I change the sauce. For Xmas I use a Caramel Eggnog Sauce, and other times maybe fruit compote or something else. And I also double the chocolate in the cake and place over the water bath instead of in it.
This is absolutely amazing. The brandy sauce is ridiculously delicious and compliments the cake perfectly. It does make quite a bit – You could halve the sauce…or just eat what’s leftover with a spoon. Delicious!!! This made me look like a rockstar- thank you so much!!
Might be the best thing i have ever made.
I made it for new year’s eve last year and everyone loved it. I made a strawberry sauce instead of brandy sauce but, everyone seemed to like it better with no sauce and couldn’t believe it didn’t have a crust! It was a hit all the way around.
This came out AMAZING. The only thing I changed after reading reviews is added 6oz instead of 4oz of white chocolate. Everyone at the party said they absolutely loved it and it tasted store bought. The Brandy sauce thickens and has a perfect consistency for decorating if you put it in the refrigerator while the cheesecake is cooling also.
Perfect balance of Chocolate and peanut butter!
I have never made cheesecake before, but I thought I’d try to make some for my husband for his birthday since he LOVES cheesecake. He loved this recipe. So good. Used a graham cracker crust, and made a berry sauce minus the brandy since I didn’t have any on hand.
Love this cheesecake. Make sure to use real white chocolate, not the cheap stuff, check the ingredients for cocoa butter! It’s easy to burn when melting, but makes all the difference. I make a crust of crushed chocolate sandwich cookies (no need to add butter, their fondant holds it together nicely) and usually top it with a dark chocolate ganache instead of the brandy sauce. I like the color contrast that way, and the bitter chocolate compliments the sweet cheesecake nicely.
Not my favorite
I thought this recipe was wounderful my family just loved it, I have recommended it to everyone!
Hadn’t made cheesecake in a while and this was still easy enough to follow and everyone loved it (: I made six 4″ cheesecakes instead of one 10″ though and made a graham cracker crust (that got a little ruined with the first batch in the water bath :c] Putting it on the shelf below it worked just fine. Also, only real complaint is the chocolate sauce recipe, it makes wayyy too much, I didn’t even use half of it and it was drizzled all over those little cakes.
The best ever! Every year my daughter wants it for her birthday.
I have made it a bunch of times, including this afternoon and served it for dessert earlier this evening. It’s a popular hit every time.
This is my go-to recipe for cheesecake! If I don’t want the white chocolate, I just omit it. Same with the sauce. I also use Golden Oreos for the crust. Just zip them thru the food processor and press into the pan. No need for butter or anything because the fat in the centers bind it together if you just press it in. Amazing recipe, thanks for sharing!
This is awesome! It didn’t crack!!!!!!!!
Absolutely delicious!
I used this recipe as a base to turn into white chocolate macadamia cheesecake and made a caramel to drizzle over. Make sure you cook cheesecake in water bath…..it’s perfect!!!