Baked Cheesecake & Peach Chardonnay Sauce
Baked Cheesecake & Peach Chardonnay Sauce

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, baked cheesecake & peach chardonnay sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Baked Cheesecake & Peach Chardonnay Sauce is something which I’ve loved my entire life.

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To begin with this recipe, we must prepare a few ingredients. You can have baked cheesecake & peach chardonnay sauce using 15 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Baked Cheesecake & Peach Chardonnay Sauce:
  1. Make ready Cake
  2. Prepare 400 g (14.10 oz) Cream cheese
  3. Prepare 100 g (3.52 oz) White sugar
  4. Prepare 40 g (1.41 oz) Cake flour
  5. Get 4 tsp Honey
  6. Get 2 Eggs
  7. Make ready 200 ml (6.76 fl oz) Heavy cream
  8. Prepare 1 Lemon zest
  9. Take 40 ml (1.35 fl oz) Lemon juice
  10. Take 20 ml (0.67 fl oz) White Rum
  11. Prepare Sauce
  12. Make ready 100 g (3.52 oz) Peach jam
  13. Make ready 100 ml (3.38 fl oz) Chardonnay
  14. Prepare Topping
  15. Prepare to taste Mint leaves

This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. A couple of little but important tips makes this an easy Cheesecake recipe - I think you'll be surprised! Also, don't miss the new Strawberry Cheesecake! This is an easy Cheesecake recipe.

Steps to make Baked Cheesecake & Peach Chardonnay Sauce:
  1. Cream cheese at room temperature.
  2. Add white sugar and knead well with a spatula.
  3. Add cake flour and mix well.
  4. Add honey and mix.
  5. Make beaten eggs, add it to the cake mixture and mix well. *The photos are 4 eggs, but add just 2 eggs. That's for 4 trays.
  6. Add heavy cream and mix.
  7. Add lemon zest & juice, white rum, and then mix well.
  8. Pre-heat the oven to 180℃ (356℉).
  9. Pour the cake mixture into the baking tray. Lightly drop the tray few times to make the surface even. Pour 1/3 water in the grill tray for steam baking.
  10. Bake at 180℃ (356℉) for 25 mins and then 150℃ (302℉) for 20 mins.
  11. Cool it down. Do not touch the cake. It's easy to break.
  12. Wrap with foil and put in the refrigerator.
  13. Put peach jam & chardonnay in a bowl.
  14. Heat at 600W for 3 mins or boil with a pan.
  15. Cool it down and pour into a container. Keep in the refrigerator.
  16. Put a slice of cheesecake on the plate and serve with tasty sauce & fresh mint leaves!
  17. "Baked Cheesecake & Blueberry Wine Sauce" is also good! Recipe ID : 13303986

No Bake Cheesecake, like classic cheesecake, is an amazing make-ahead dessert. It's fantastic for parties or special occasions where you want to impress guests, but not be stuck in the kitchen the day of the event! Stuffed with cheesecake and topped with caramel sauce, buttered graham cracker crumbs and walnuts–these upgraded baked apples are the ultimate autumn dessert. Since it contains dairy products, your no-bake cheesecake needs to be refrigerated. This recipe can also be stored in the freezer for up to three months.

So that is going to wrap it up for this special food baked cheesecake & peach chardonnay sauce recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!