Easiest Way to Make Tasty Baked Cheesecake & Peach Chardonnay Sauce

Baked Cheesecake & Peach Chardonnay Sauce. When making a baked cheesecake, there are many mistakes you'll want to avoid. Just like any other cheesecake, a baked cheesecake can be made using any number of flavorings. Watch as Better Homes and Gardens shows you how to bake cheesecake perfectly every time!

It's easy to make and just as delicious as any restaurant cheesecake that I've had. Learn how to make variations on this luscious dessert with our best recipes from fruity and light to rich and boozy. A cheesecake is actually a custard baked in a crust. You can cook Baked Cheesecake & Peach Chardonnay Sauce using 15 ingredients and 17 steps. Here is how you cook that.

Ingredients of Baked Cheesecake & Peach Chardonnay Sauce

1. Prepare of Cake.
2. Prepare 400 g (14.10 oz) of Cream cheese.
3. You need 100 g (3.52 oz) of White sugar.
4. It's 40 g (1.41 oz) of Cake flour.
5. You need 4 tsp of Honey.
6. You need 2 of Eggs.
7. You need 200 ml (6.76 fl oz) of Heavy cream.
8. It's 1 of Lemon zest.
9. It's 40 ml (1.35 fl oz) of Lemon juice.
10. It's 20 ml (0.67 fl oz) of White Rum.
11. You need of Sauce.
12. Prepare 100 g (3.52 oz) of Peach jam.
13. It's 100 ml (3.38 fl oz) of Chardonnay.
14. You need of Topping.
15. Prepare to taste of Mint leaves.

Prepare the cheesecake as directed, omitting any toppings or garnishes. One of the all time classic New York desserts is a baked vanilla cheesecake. It's a struggle to find one as authentic and good as those. NO BAKE cheesecakes is probably my favorite of all cheesecakes.

Baked Cheesecake & Peach Chardonnay Sauce instructions

1. Cream cheese at room temperature..
2. Add white sugar and knead well with a spatula..
3. Add cake flour and mix well..
4. Add honey and mix..
5. 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..
6. Add heavy cream and mix..
7. Add lemon zest & juice, white rum, and then mix well..
8. Pre-heat the oven to 180℃ (356℉)..
9. 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..
10. Bake at 180℃ (356℉) for 25 mins and then 150℃ (302℉) for 20 mins..
11. Cool it down. Do not touch the cake. It's easy to break..
12. Wrap with foil and put in the refrigerator..
13. Put peach jam & chardonnay in a bowl..
14. Heat at 600W for 3 mins or boil with a pan..
15. Cool it down and pour into a container. Keep in the refrigerator..
16. Put a slice of cheesecake on the plate and serve with tasty sauce & fresh mint leaves!.
17. "Baked Cheesecake & Blueberry Wine Sauce" is also good! Recipe ID : 13303986.

I tried the package kind because it was on sale and to satisfy my craving, but they just don't cut it. I need one from scratch at least once a. All it needs is some time to chill in the refrigerator. It's delicious topped with fresh fruit or cherry. This no-bake cheesecake recipe is perfect for beginners!

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