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Baked Cheesecake & Peach Chardonnay Sauce
Baked Cheesecake & Peach Chardonnay Sauce

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The ingredients needed to cook Baked Cheesecake & Peach Chardonnay Sauce:
  1. Take Cake
  2. Prepare 400 g (14.10 oz) Cream cheese
  3. Use 100 g (3.52 oz) White sugar
  4. Prepare 40 g (1.41 oz) Cake flour
  5. Take 4 tsp Honey
  6. Use 2 Eggs
  7. Use 200 ml (6.76 fl oz) Heavy cream
  8. Use 1 Lemon zest
  9. Take 40 ml (1.35 fl oz) Lemon juice
  10. Prepare 20 ml (0.67 fl oz) White Rum
  11. Get Sauce
  12. Get 100 g (3.52 oz) Peach jam
  13. Use 100 ml (3.38 fl oz) Chardonnay
  14. Prepare Topping
  15. You need to taste Mint leaves
Instructions to make Baked Cheesecake & Peach Chardonnay Sauce:
  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

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