Hi, I’m Clara. Today, we’re going to make baked cheesecake & peach chardonnay sauce recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Baked Cheesecake & Peach Chardonnay Sauce Recipe
Baked Cheesecake & Peach Chardonnay Sauce is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Baked Cheesecake & Peach Chardonnay Sauce is something that I’ve loved my entire life.
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 can achieve that.
The ingredients needed to make Baked Cheesecake & Peach Chardonnay Sauce:
- Take Cake
- Prepare 400 g (14.10 oz) Cream cheese
- Take 100 g (3.52 oz) White sugar
- Prepare 40 g (1.41 oz) Cake flour
- Get 4 tsp Honey
- Get 2 Eggs
- Get 200 ml (6.76 fl oz) Heavy cream
- Get 1 Lemon zest
- Get 40 ml (1.35 fl oz) Lemon juice
- Make ready 20 ml (0.67 fl oz) White Rum
- Take Sauce
- Get 100 g (3.52 oz) Peach jam
- Make ready 100 ml (3.38 fl oz) Chardonnay
- Make ready Topping
- Make ready to taste Mint leaves
Instructions to make Baked Cheesecake & Peach Chardonnay Sauce:
- Cream cheese at room temperature.
- Add white sugar and knead well with a spatula.
- Add cake flour and mix well.
- Add honey and mix.
- 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.
- Add heavy cream and mix.
- Add lemon zest & juice, white rum, and then mix well.
- Pre-heat the oven to 180℃ (356℉).
- 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.
- Bake at 180℃ (356℉) for 25 mins and then 150℃ (302℉) for 20 mins.
- Cool it down. Do not touch the cake. It’s easy to break.
- Wrap with foil and put in the refrigerator.
- Put peach jam & chardonnay in a bowl.
- Heat at 600W for 3 mins or boil with a pan.
- Cool it down and pour into a container. Keep in the refrigerator.
- Put a slice of cheesecake on the plate and serve with tasty sauce & fresh mint leaves!
- Baked Cheesecake & Blueberry Sauce is also good! Recipe ID : 13303986
So that is going to wrap it up for this special dish baked cheesecake & peach chardonnay sauce recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
