White Chocolate and Brie Cheesecake with Fleur de Sel and Hazelnut Brittle
Following the French and white chocolate idea, this cheesecake is not as sweet as others. The white chocolate is subtle, leaving you wanting more. The cake is simple yet elegant. It can be served with fresh berries or raspberry coulis, or with Fleur de Sel Hazelnut brittle. Avoid using a graham cracker crust. Adapted from Fran Bigelow's "Pure Chocolate".
Following the French and white chocolate idea, this cheesecake is not as sweet as others. The white chocolate is subtle, leaving you wanting more. The cake is simple yet elegant. It can be served with fresh berries or raspberry coulis, or with Fleur de Sel Hazelnut brittle. Avoid using a graham cracker crust. Adapted from Fran Bigelow's "Pure Chocolate".
- 1/8 tsp salt
- 4 oz good quality white chocolate chopped
- 1â½ pounds 3 packages cream cheese at room temperature
- 12 oz ripe brie cheese at room temperature (preferably 40 % butterfat), weighed after the rind is removed
- â¾ cup sugar
- 1 tsp pure vanilla extract
- 5 large eggs at room temperature
- fleur de sell hazelnut brittle for serving
- Carbohydrate 0.973931187283333 g
- Cholesterol 468.9745231 mg
- Fat 18.2015246607467 g
- Fiber 0 g
- Protein 18.9869027099167 g
- Saturated Fat 8.16381197171 g
- Serving Size 1 1 Serving (142g)
- Sodium 342.351146132333 mg
- Sugar 0.973931187283333 g
- Trans Fat 2.14226600889434 g
- Calories 245 calories
Step-by-step
- Center an oven rack and preheat the oven to 300F.
- Wrap a 9-inch springform pan in a double (or triple) layer of heavy-duty aluminum foil. Lightly butter the pan inside. Line the bottom with a parchment paper circle and lightly butter the circle.
- Bring 1 inch of water to a simmer in a wide skillet. Turn off the burner (or remove from the burner if electric) and wait 30 seconds.
- Place the chocolate in a small heatproof bowl. Set the bowl in the hot water. Stir constantly until melted and smooth. Set aside to cool slightly.
- In a mixer with the paddle attachment, or in a large bowl with hand-held beaters, beat the cream cheese on medium-high speed until smooth, about 3 minutes. Transfer to another bowl.
- In the same bowl, beat the Brie until completely smooth, about 3 minutes, scraping the bowl often. Beat cheeses separately before combining.
- With the mixer on medium speed, add the cream cheese to the Brie in 3 parts. Blend until smooth. Reduce speed to low and slowly add sugar, salt, and vanilla extract.
- At medium-low speed, add eggs one at a time, scraping the bowl as needed.
- At low speed, pour in the melted chocolate. Mix until blended, smooth, and creamy.
- Pour into the prepared pan. Place the springform in a large roasting pan and pour hot water halfway up the sides.
- Bake for about 1 hour 15 minutes. Turn off the oven and let stand for another hour. The cake should look set.
- Transfer to a rack and cool. Cover and chill overnight.
- Run a knife around the edge to loosen and remove the pan. Transfer to a serving platter. Bring to room temperature before serving.
- If using brittle, add it right before serving to prevent melting.
A Creamy Dream: My White Chocolate and Brie Cheesecake Adventure
As a busy professional woman, juggling work deadlines and social engagements, I often crave simple yet elegant recipes that don't compromise on taste. This white chocolate and brie cheesecake fits the bill perfectly. It’s surprisingly easy to make, and the result is a sophisticated dessert that impresses without requiring hours in the kitchen. I first encountered this recipe – adapted from Fran Bigelow's "Pure Chocolate" – during a weekend getaway to a charming French countryside inn. The delicate balance of flavors, the creamy texture, and the simple elegance of the presentation immediately captivated me. It’s become a staple in my repertoire, perfect for everything from intimate dinner parties to casual gatherings with friends.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the process is straightforward, even for less experienced bakers. Forget complicated crusts and excessive layering; this cheesecake focuses on the pure, unadulterated pleasure of rich, creamy cheese balanced by the subtle sweetness of white chocolate. The fleur de sel and hazelnut brittle add a touch of sophisticated crunch and salty sweetness, creating a delightful textural contrast that elevates the entire dessert. I’ve experimented with different variations, adding a swirl of raspberry coulis for an extra burst of fruity flavor, or serving it with fresh berries for a touch of vibrant color and sweetness. Each adaptation enhances the base recipe while maintaining its elegant simplicity.
Beyond the Recipe: A Taste of Elegance
This cheesecake isn’t just a dessert; it’s a statement. It’s the kind of dessert that evokes a sense of effortless chic, perfect for impressing guests without feeling overwhelming or pretentious. It speaks of quality ingredients and careful attention to detail, even though the recipe itself is remarkably manageable. For me, it's more than just a recipe; it’s a memory, a taste of that idyllic weekend escape, a reminder that even amidst a busy schedule, there’s always time to create something beautiful and delicious.
The ease of preparation makes it an ideal choice for weeknight indulgence or a last-minute addition to a dinner party. The rich, creamy texture melts in your mouth, and the subtle sweetness is surprisingly satisfying. It’s the kind of dessert that leaves you feeling pampered and content, a small luxury that doesn't require a large time commitment. The subtle flavor of the white chocolate complements the creamy brie, while the fleur de sel adds a touch of unexpected sophistication. And don't underestimate the importance of the hazelnut brittle! The contrast of textures and flavors adds a dimension of surprising delight.
Serving Suggestions and Variations:
While the cheesecake is divine on its own, I love to experiment with different serving styles. Sometimes, I’ll top it with a generous scattering of fresh raspberries or a delicate drizzle of raspberry coulis for a beautiful contrast in color and flavor. Other times, I’ll simply let the cheesecake speak for itself, its elegant simplicity a testament to the quality of the ingredients. The hazelnut brittle is a must-have accompaniment; it adds a wonderful textural contrast and enhances the overall flavor profile.
A Dessert for Every Occasion:
Whether you’re hosting a sophisticated dinner party, celebrating a special occasion, or simply indulging in a moment of self-care, this white chocolate and brie cheesecake is a perfect choice. Its exquisite taste and effortless elegance are sure to impress your guests and leave a lasting impression. The recipe is adaptable to various dietary needs and preferences; for example, you could use vegan cream cheese and chocolate alternatives to make a delicious vegan version. It’s a recipe that allows for creativity and personalization, enabling you to adapt it to suit your own unique tastes and preferences.
More than Just a Dessert:
For me, baking this cheesecake is a form of self-expression, a way to unwind and reconnect with my creative side. The process of carefully measuring ingredients, mixing them together, and watching the cheesecake transform in the oven is a deeply satisfying experience. And the final result, a beautiful and delicious dessert, is a testament to the magic that happens when passion and precision meet in the kitchen. It’s a reminder that even the simplest things in life can bring immense joy and satisfaction, and that taking time for oneself, even for just the time it takes to bake a cheesecake, is a worthwhile investment.
