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Baked Cheesecake & Peach Chardonnay Sauce

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We hope you got benefit from reading it, now let’s go back to baked cheesecake & peach chardonnay sauce recipe. You can cook baked cheesecake & peach chardonnay sauce using 15 ingredients and 17 steps. Here is how you do it.

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