Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, baked cheesecake & peach chardonnay sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tastes delicious frozen or from the fridge with pie topping. Cheesecake Recipes List 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!
Baked Cheesecake & Peach Chardonnay Sauce is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Baked Cheesecake & Peach Chardonnay Sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this 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 can achieve it.
The ingredients needed to make Baked Cheesecake & Peach Chardonnay Sauce:
- Make ready Cake
- Prepare 400 g (14.10 oz) Cream cheese
- Prepare 100 g (3.52 oz) White sugar
- Get 40 g (1.41 oz) Cake flour
- Take 4 tsp Honey
- Prepare 2 Eggs
- Make ready 200 ml (6.76 fl oz) Heavy cream
- Get 1 Lemon zest
- Make ready 40 ml (1.35 fl oz) Lemon juice
- Prepare 20 ml (0.67 fl oz) White Rum
- Take Sauce
- Make ready 100 g (3.52 oz) Peach jam
- Take 100 ml (3.38 fl oz) Chardonnay
- Take Topping
- Take to taste Mint leaves
This recipe can also be stored in the freezer for up to three months. Simply wrap individual slices or the entire cheesecake—without the topping—in plastic wrap or aluminum foil. No Bake Cheesecake, like classic cheesecake, is an amazing make-ahead dessert. It's fantastic for parties or special occasions where you want to impress guests, but not be stuck in the kitchen the day of the event!
Instructions to make Baked Cheesecake & Peach Chardonnay Sauce:
- Cream cheese at room temperature.
- Add white sugar and knead well with a spatula.
- Add cake flour and mix well.
- Add honey and mix.
- 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.
- Add heavy cream and mix.
- Add lemon zest & juice, white rum, and then mix well.
- Pre-heat the oven to 180℃ (356℉).
- 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.
- Bake at 180℃ (356℉) for 25 mins and then 150℃ (302℉) for 20 mins.
- Cool it down. Do not touch the cake. It's easy to break.
- Wrap with foil and put in the refrigerator.
- Put peach jam & chardonnay in a bowl.
- Heat at 600W for 3 mins or boil with a pan.
- Cool it down and pour into a container. Keep in the refrigerator.
- Put a slice of cheesecake on the plate and serve with tasty sauce & fresh mint leaves!
- "Baked Cheesecake & Blueberry Wine Sauce" is also good! Recipe ID : 13303986
Explore the endless recipe variations of one of the most sinfully delicious desserts out there. Go for a classic model or add some berry compote for an extra sweet punch. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the. Remove the cheesecake from the oven, and set it on a rack to cool. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly.
So that is going to wrap it up with this exceptional food baked cheesecake & peach chardonnay sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
