How to Prepare Delicious Baked Cheesecake & Peach Chardonnay Sauce

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Baked Cheesecake & Peach Chardonnay Sauce.

Baked Cheesecake & Peach Chardonnay Sauce You can have Baked Cheesecake & Peach Chardonnay Sauce using 15 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Baked Cheesecake & Peach Chardonnay Sauce

  1. Prepare of Cake.
  2. Prepare 400 g (14.10 oz) of Cream cheese.
  3. Prepare 100 g (3.52 oz) of White sugar.
  4. You need 40 g (1.41 oz) of Cake flour.
  5. Prepare 4 tsp of Honey.
  6. Prepare 2 of Eggs.
  7. It's 200 ml (6.76 fl oz) of Heavy cream.
  8. Prepare 1 of Lemon zest.
  9. It's 40 ml (1.35 fl oz) of Lemon juice.
  10. You need 20 ml (0.67 fl oz) of White Rum.
  11. Prepare of Sauce.
  12. You need 100 g (3.52 oz) of Peach jam.
  13. Prepare 100 ml (3.38 fl oz) of Chardonnay.
  14. Prepare of Topping.
  15. You need to taste of Mint leaves.

Baked Cheesecake & Peach Chardonnay Sauce step by step

  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.

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