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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:
- Provide Cake
- Take 400 g (14.10 oz) Cream cheese
- Take 100 g (3.52 oz) White sugar
- Prepare 40 g (1.41 oz) Cake flour
- Provide 4 tsp Honey
- You need 2 Eggs
- Provide 200 ml (6.76 fl oz) Heavy cream
- Use 1 Lemon zest
- Take 40 ml (1.35 fl oz) Lemon juice
- Provide 20 ml (0.67 fl oz) White Rum
- Provide Sauce
- Prepare 100 g (3.52 oz) Peach jam
- Provide 100 ml (3.38 fl oz) Chardonnay
- You need Topping
- Prepare to taste Mint leaves
Steps 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 Wine Sauce" is also good! Recipe ID : 13303986
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