Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, baked cheesecake & blueberry wine sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Baked Cheesecake & Blueberry Wine Sauce is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Baked Cheesecake & Blueberry Wine Sauce is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook baked cheesecake & blueberry wine sauce using 13 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Baked Cheesecake & Blueberry Wine Sauce:
- Prepare Cake
- Make ready 400 g (14.10 oz) Cream cheese
- Take 100 g (3.52 oz) White sugar
- Prepare 40 g (1.41 oz) Cake flour
- Take 4 tsp Honey
- Take 2 Eggs
- Make ready 200 ml (6.76 fl oz) Heavy cream
- Get 1 Lemon zest
- Prepare 40 ml (1.35 fl oz) Lemon juice
- Prepare 20 ml (0.67 fl oz) White Rum
- Make ready Sauce
- Get 100 g (3.52 oz) Blueberry jam
- Make ready 100 ml (3.38 fl oz) Red wine
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.
Steps to make Baked Cheesecake & Blueberry Wine 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 blueberry jam & red wine 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!
- "Baked Cheesecake & Peach Chardonnay Sauce" is also good! Recipe ID : 13304223
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 it up with this special food baked cheesecake & blueberry wine sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
