Baked Cheesecake & Peach Chardonnay Sauce - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Baked Cheesecake & Peach Chardonnay Sauce! A quick and easy dinner that is ready in under 35 minutes!
You can cook Baked Cheesecake & Peach Chardonnay Sauce with 15 Ingredients and 17 steps. See the following guide!
Ingredients for Baked Cheesecake & Peach Chardonnay Sauce:
- Cake.
- 400 g (14.10 oz) Cream cheese.
- 100 g (3.52 oz) White sugar.
- 40 g (1.41 oz) Cake flour.
- 4 tsp Honey.
- 2 Eggs.
- 200 ml (6.76 fl oz) Heavy cream.
- 1 Lemon zest.
- 40 ml (1.35 fl oz) Lemon juice.
- 20 ml (0.67 fl oz) White Rum.
- Sauce.
- 100 g (3.52 oz) Peach jam.
- 100 ml (3.38 fl oz) Chardonnay.
- Topping.
- to taste Mint leaves.
Step by step how to cook 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.