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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, baked cheesecake & peach chardonnay sauce. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Baked Cheesecake & Peach Chardonnay Sauce is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. 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. Get Cake
  2. Take 400 g (14.10 oz) Cream cheese
  3. Prepare 100 g (3.52 oz) White sugar
  4. Prepare 40 g (1.41 oz) Cake flour
  5. Get 4 tsp Honey
  6. Take 2 Eggs
  7. Get 200 ml (6.76 fl oz) Heavy cream
  8. Make ready 1 Lemon zest
  9. Prepare 40 ml (1.35 fl oz) Lemon juice
  10. Get 20 ml (0.67 fl oz) White Rum
  11. Take Sauce
  12. Make ready 100 g (3.52 oz) Peach jam
  13. Prepare 100 ml (3.38 fl oz) Chardonnay
  14. Make ready Topping
  15. Take 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 this up for this exceptional food baked cheesecake & peach chardonnay sauce recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!