Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, baked cheesecake & peach chardonnay sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Baked Cheesecake & Peach Chardonnay Sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Baked Cheesecake & Peach Chardonnay Sauce is something which I have loved my entire life.
Husband refuses to eat baked cheesecake after eating this! It is also good with other flavors of fruit pie filling. Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
To begin with this recipe, we have to first prepare a few components. You can cook baked cheesecake & peach chardonnay sauce using 15 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Baked Cheesecake & Peach Chardonnay Sauce:
- Prepare Cake
- Get 400 g (14.10 oz) Cream cheese
- Take 100 g (3.52 oz) White sugar
- Get 40 g (1.41 oz) Cake flour
- Take 4 tsp Honey
- Take 2 Eggs
- Make ready 200 ml (6.76 fl oz) Heavy cream
- Prepare 1 Lemon zest
- Make ready 40 ml (1.35 fl oz) Lemon juice
- Get 20 ml (0.67 fl oz) White Rum
- Get Sauce
- Take 100 g (3.52 oz) Peach jam
- Take 100 ml (3.38 fl oz) Chardonnay
- Get Topping
- Prepare to taste Mint leaves
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! Explore the endless recipe variations of one of the most sinfully delicious desserts out there.
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
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. 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’s going to wrap this up for this special food baked cheesecake & peach chardonnay sauce recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
