Recipe of Baked Cheesecake & Peach Chardonnay Sauce in 21 Minutes for Young Wife

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, baked cheesecake & peach chardonnay sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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

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. When making a baked cheesecake, there are many mistakes you'll want to avoid.

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

Both have their roots in immigrant New York City neighbourhoods. This cheesecake is dense but not overly sweet. A cheesecake is actually a custard baked in a crust. Prepare the cheesecake as directed, omitting any toppings or garnishes.

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

One of the all time classic New York desserts is a baked vanilla cheesecake. It's a struggle to find one as authentic and good as those. All it needs is some time to chill in the refrigerator. It's delicious topped with fresh fruit or cherry. No bake cheesecakes, baked cheesecakes, cheesecake cupcakes, cheesecake brownies, mini cheesecakes or cheesecake cheese ball — just give me all the cream cheese-based desserts and.

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