Recipe: Delicious Baked Cheesecake & Peach Chardonnay Sauce

Baked Cheesecake & Peach Chardonnay Sauce. This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. A couple of little but important tips makes this an easy Cheesecake recipe – I think you'll be surprised! One of the all time classic New York desserts is a baked vanilla cheesecake.

Baked Cheesecake & Peach Chardonnay Sauce Try all kinds of flavour twists, from cherry and blueberry to double Impress dinner guests with these baked cheesecake centrepieces. When making a baked cheesecake, there are many mistakes you'll want to avoid. Just like any other cheesecake, a baked cheesecake can be made using any number of flavorings. You can cook Baked Cheesecake & Peach Chardonnay Sauce using 15 ingredients and 17 steps. Here is how you cook it.

Ingredients of Baked Cheesecake & Peach Chardonnay Sauce

  1. You need of Cake.
  2. You need 400 g (14.10 oz) of Cream cheese.
  3. Prepare 100 g (3.52 oz) of White sugar.
  4. Prepare 40 g (1.41 oz) of Cake flour.
  5. Prepare 4 tsp of Honey.
  6. You need 2 of Eggs.
  7. Prepare 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. It’s of Sauce.
  12. Prepare 100 g (3.52 oz) of Peach jam.
  13. It’s 100 ml (3.38 fl oz) of Chardonnay.
  14. You need of Topping.
  15. You need to taste of Mint leaves.

Here are our most decadent baked varieties from a timeless New York to an indulgent white chocolate and raspberry. Try our gorgeous baked cheesecake recipe today. 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. A luscious baked cheesecake makes a special dessert for any occasion.

Baked Cheesecake & Peach Chardonnay Sauce instructions

  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.

There are recipes for baked chocolate cheesecake and the popular New York cheesecake. Soft, light, incredibly moist and diet-friendly Japanese cheesecake delivers a delicious rich flavor of cream cheese with a subtle. Once the cheesecakes are baked, they can be chilled in the fridge. I served these with a topping of fresh whipped cream and berries and oh my goodness – so good! A cheesecake is actually a custard baked in a crust.

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