Hi, I’m Clara. Today, I’m gonna show you how to make baked cheesecake & peach chardonnay sauce recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Baked Cheesecake & Peach Chardonnay Sauce Recipe
Baked Cheesecake & Peach Chardonnay Sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Baked Cheesecake & Peach Chardonnay Sauce is something which I have loved my entire life. They’re nice and they look fantastic.
To be with this recipe, we must first prepare a few ingredients. You can cook baked cheesecake & peach chardonnay sauce using 15 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Baked Cheesecake & Peach Chardonnay Sauce:
- Make ready Cake
- Prepare 400 g (14.10 oz) Cream cheese
- Prepare 100 g (3.52 oz) White sugar
- Take 40 g (1.41 oz) Cake flour
- Make ready 4 tsp Honey
- Make ready 2 Eggs
- Prepare 200 ml (6.76 fl oz) Heavy cream
- Get 1 Lemon zest
- Prepare 40 ml (1.35 fl oz) Lemon juice
- Get 20 ml (0.67 fl oz) White
- Make ready Sauce
- Take 100 g (3.52 oz) Peach jam
- Get 100 ml (3.38 fl oz) Chardonnay
- Get Topping
- Prepare to taste Mint leaves
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 , 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 Sauce" is also good! Recipe ID : 13303986
So that is going to wrap this up for this exceptional dish baked cheesecake & peach chardonnay sauce recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
