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

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, baked cheesecake & peach chardonnay sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Baked Cheesecake & Peach Chardonnay Sauce is something which I have loved my entire life.

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

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. Get 100 g (3.52 oz) White sugar
  4. Get 40 g (1.41 oz) Cake flour
  5. Get 4 tsp Honey
  6. Get 2 Eggs
  7. Take 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. Make ready Sauce
  12. Prepare 100 g (3.52 oz) Peach jam
  13. Make ready 100 ml (3.38 fl oz) Chardonnay
  14. Make ready 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

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