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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, baked cheesecake & peach chardonnay sauce. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Watch as Better Homes and Gardens shows you how to bake cheesecake perfectly every time! This simple cheesecake recipe is easy to dress up with stir-ins and. I call this a Crumb Bar Cake.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Baked Cheesecake & Peach Chardonnay Sauce is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have baked cheesecake & peach chardonnay sauce using 15 ingredients and 17 steps. Here is how you cook that.

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

This light and delicious no-bake cheesecake is made with cream, cream cheese, and cherry pie filling. Very fast and easy to make. Cheesecake is the perfect dessert for any event. We have the thermal tips you need for the best homemade cheesecake ever!

Instructions 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

How to Make Cheesecake—Thermal Care Makes Better Cakes. This No Bake Cheesecake is so light and creamy! Top with strawberries, chocolate, or simple whipped cream. Perfect for any dinner party or holiday gathering. Find recipes for baked chocolate cheesecake, lemon baked cheesecake and more.

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