Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, baked cheesecake & peach chardonnay sauce. It is one of my favorites food recipes. This time, 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 is fast, it tastes yummy. It is appreciated by millions daily. Baked Cheesecake & Peach Chardonnay Sauce is something that I have loved my entire life. They’re nice and they look fantastic.
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To get started with this particular recipe, we must prepare a few components. You can cook baked cheesecake & peach chardonnay sauce using 15 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Baked Cheesecake & Peach Chardonnay Sauce:
- Make ready Cake
- Get Cream cheese
- Take White sugar
- Take Cake flour
- Get Honey
- Take Eggs
- Get Heavy cream
- Get Lemon zest
- Take Lemon juice
- Get White Rum
- Prepare Sauce
- Take Peach jam
- Take Chardonnay
- Make ready Topping
- Make ready Mint leaves
Also, don't miss the new Strawberry Cheesecake! This is an easy Cheesecake recipe. 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!
Steps 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
Remove the cheesecake from the oven, and set it on a rack to cool. Since it contains dairy products, your no-bake cheesecake needs to be refrigerated. 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. 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.
So that is going to wrap this up for this exceptional food baked cheesecake & peach chardonnay sauce recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!