Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, baked cheesecake & peach chardonnay sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Baked Cheesecake & Peach Chardonnay Sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Baked Cheesecake & Peach Chardonnay Sauce is something that I’ve loved my entire life. They’re fine and they look wonderful.
A cheesecake-like custard bakes over a layer of caramel in my attempt at making flan that tastes like cheesecake. Much to my (pleasant) surprise, I ended up with a flan-flavored cheesecake instead, thanks to the power of caramelized sugar. Cheesecake Recipes List This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Take Cake
- Take 400 g (14.10 oz) Cream cheese
- Get 100 g (3.52 oz) White sugar
- Prepare 40 g (1.41 oz) Cake flour
- Make ready 4 tsp Honey
- Make ready 2 Eggs
- Get 200 ml (6.76 fl oz) Heavy cream
- Take 1 Lemon zest
- Prepare 40 ml (1.35 fl oz) Lemon juice
- Take 20 ml (0.67 fl oz) White Rum
- Get Sauce
- Take 100 g (3.52 oz) Peach jam
- Get 100 ml (3.38 fl oz) Chardonnay
- Make ready Topping
- Get to taste Mint leaves
Go for a classic model or add some berry compote for an extra sweet punch. 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.
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
Find great tasting desserts like cheesecake recipes including chocolate cheesecakes, lemon cheesecakes, strawberry cheesecakes, and more cheesecake recipes and ideas. 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. 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! Remove the cheesecake from the oven, and set it on a rack to cool.
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 am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
