Steps to Make Super Quick Homemade Baked Cheesecake & Peach Chardonnay Sauce

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, baked cheesecake & peach chardonnay sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Baked Cheesecake & Peach Chardonnay Sauce is something which I have loved my entire life.

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

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

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