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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, baked cheesecake & peach chardonnay sauce. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. The other is to bake your cheesecake until almost all the jiggle in the middle is gone then turn off your oven and leave it in there with the door slightly open. The gradual cool down helps to prevent cracking verses immediately putting it into the fridge.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Baked Cheesecake & Peach Chardonnay Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.

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

This is an easy Cheesecake recipe. Remove the cheesecake from the oven, and set it on a rack to cool. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.

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

The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the. Say hello to your new favorite cheesecake recipe! This is a classic New York cheesecake, baked in the oven. A water bath, plus lots of tips and guidance, help you make the best, silkiest, creamiest cheesecake EVER. For the topping: Stir together the sour cream, confectioners' sugar and.

So that’s going to wrap it up for this special food baked cheesecake & peach chardonnay sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at 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. Go on get cooking!