This is the second post in my four-part series of recipes from the seduction scene from my latest book, Baking Bree.
In the scene, Simon, the sexy Australian chef, blindfolds Brianna in his kitchen and torments her by feeding her bites of four delectable desserts he made just for her. As you can imagine, it gets pretty intense 🙂
Especially when he feeds her the final dessert, an amazing white chocolate brie cheesecake.
What? You’ve never thought about using brie in a cheesecake before? It is cheese, after all.
And if you get a milky, buttery brie, it blends amazingly well with the cream cheese and gives your just a tease of the delicious brie flavor. It’s not overwhelming, but it’s definitely different from plain old cheesecake.
To make two mini-cheesecake rounds (perfect for a romantic dessert), you will need:
To make a 9 inch round cake, double the recipe
- 2 oz good quality white chocolate, chopped
- 1 1/2 packages (3/4 pound) cream cheese, at room temperature
- 6 oz ripe brie cheese, at room temperature (preferably 40% butterfat), rind removed
- 6 TBS sugar
- tiny pinch of salt
- 1/2 tsp pure vanilla extract
- 3 large eggs, at room temperature
For my mini cheesecakes, I used two mini springform pans that I found at Christmas tree shops. To prep them, coat the bottoms and sides with butter, and cut out circles from parchment paper and placed them on the bottom. Then you coat that in butter too. This is to ensure that the cheesecake does not get stuck.
And since the cheesecake is being cooked in a water bath, I triple wrapped the springform pans with aluminum foil to make sure water didn’t sneak in. I ended up not needing the pan on the left.
Preheat oven to 300.
In a mixer with the paddle attachment, beat the cream cheese on high speed for about 3 minutes, or until smooth. Transfer to another bowl and set aside.
In the same mixing bowl with the paddle attachment, beat the brie on medium speed until smooth, about 3 minutes. Scrape the sides of the bowl with a rubber spatula often.
While everything is mixing, place your chopped white chocolate in a microwave safe bowl and nuke it for 1:30, or until it it has melted completely. Stir it every 30 s. Set aside to cool slightly.
With the machine on medium speed, add the cream cheese to the brie in 3 parts. Blend the two cheeses together, scraping the sides of the bowl. Reduce speed to low and slowly add the sugar. Add the salt and the vanilla extract.
At medium-low speed, add the eggs, one at a time, scraping down the sides.
Add the cooled white chocolate to the bowl and mix until smooth and creamy.
Pour into prepared springform pans. Then place the springform pans in a square, metal, baking dish with tall sides (alternatively, use a roasting pan). Pour hot water into the pan so it comes about halfway up the sides of the springform pan.
Transfer into the oven and bake for about 1 hour. Check to see if done, bake another 10 minutes as needed. Turn off the oven, and let the cake stand in the cooled oven for 1 more hour to set. Transfer the springform pan to a cooling rack, and then cover and chill overnight.
I served mine with a raspberry sauce, which was really simple to make. You need:
- 1/4 cup sugar
- 1/4 cup water
- 6 oz raspberries
You just bring the water and sugar to a boil in a small saucepan, then reduce the heat and simmer until the sugar has dissolved. Wait for it to cool, then pour it into a blender or food processor with the raspberries and blend. Strain out the raspberry seeds, and serve on top of the cheesecake, or on the plate as a decoration.
These little round cakes are the perfect canvas for garnishes and decorations. I used the raspberry sauce, fresh fruit, mint, and even some white chocolate that I grated over top using a microplane.
And though they are a little time consuming, the result is totally worth it. The texture is a melt-in-your mouth, eyes-rolling-back-in-your-head kind of good, just incredibly creamy.
One of these little cakes is honestly enough for two people, not only because it is so rich and delicious, but because you’ll probably only get halfway through before you take the party upstairs.
Which is what Bree and Simon did in the book.