White Chocolate Brie Cheesecake

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At a glance
5 ounces white chocolate, roughly chopped 1½ pounds cream cheese, room temperature 14 ounces of Ile de France Brie cheese, room temperature. 1/2 cup sugar 5 large eggs, room temperature


Lightly butter a round cake pan. Use a boiler to melt white chocolate over low heat, stir until smooth, then aside.

In a mixer, beat cream cheese at medium-high speed until smooth, set aside in another bowl. Mix Brie on a medium high speed until completely smooth.

Add the cream cheese to the Ile de France Brie. Blend cheese mixture until smooth, then change speed to low and add sugar.

Change speed to medium and add eggs in - one at a time. Reduce speed to low and pour the melted white chocolate into the middle of the bowl. Mix until well blended and smooth.

Pour into the prepared pan. Place pan on a baking sheet and bake at 300 on the middle rack, uncovered, for 1 hour and 15 minutes, or until the top is light brownish gold.

Top with chocolate sauce.