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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, baked cheesecake & peach chardonnay sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Baked Cheesecake & Peach Chardonnay Sauce is something that I have loved my whole life.

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

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

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