White chocolate112g, cream cheese 672g, white sugar150g, medium-gluten flour 30g, 3 eggs, thick whipped cream 360ml, vanilla extract 3ml, white chocolate 350g, finely cut, and brandy 60ml.

method of work

1. Preheat the oven to 150℃. Wrap tin foil paper on the outside of the spring button die pan with a diameter of 25 cm, and wipe a little oil on the inner wall of the pan.

2. Mix the cream cheese, sugar and flour in a bowl and beat them until fluffy. Add the eggs one by one, and fully stir each one, paying attention to scraping the edge of the bowl.

3. Dissolve112g of white chocolate, and stir the melted white chocolate and the cream cheese mixed slurry with low speed in an electric stirrer. Keep the mixer running at low speed, slowly add vanilla extract and120ml thick cream to break up, fully stir and pour into the prepared spring button mold pot.

4. Put the cheesecake baking tray in a tank filled with hot water and bake it in an oven preheated to 150 degrees Celsius for 50-60 minutes, or bake it until the center of the cake just hardens. After cooling at room temperature for 1 hour, put it in the refrigerator until it is solidified, and then take it out of the baking tray.

5. The practice of white chocolate brandy sauce: put 240 ml of thick cream into a pan and boil it. Be careful not to burn it. Pour the scalded thick cream into 350g of finely chopped white chocolate crumbs and stir with a wooden spoon until the chocolate is completely dissolved. Add brandy and continue to stir until fully blended. Finally, pour it on the frozen cheesecake.