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

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, baked cheesecake & peach chardonnay sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

To get started with this recipe, we must prepare a few ingredients. 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. Take Cake
  2. Take 400 g (14.10 oz) Cream cheese
  3. Make ready 100 g (3.52 oz) White sugar
  4. Make ready 40 g (1.41 oz) Cake flour
  5. Get 4 tsp Honey
  6. Take 2 Eggs
  7. Make ready 200 ml (6.76 fl oz) Heavy cream
  8. Take 1 Lemon zest
  9. Get 40 ml (1.35 fl oz) Lemon juice
  10. Prepare 20 ml (0.67 fl oz) White Rum
  11. Get Sauce
  12. Take 100 g (3.52 oz) Peach jam
  13. Get 100 ml (3.38 fl oz) Chardonnay
  14. Get Topping
  15. Prepare to taste Mint leaves
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

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