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15 ingredients, 17 steps, cooking Baked Cheesecake & Peach Chardonnay Sauce

Good Morning all, at this time you get cook recipe Baked Cheesecake & Peach Chardonnay Sauce with 15 ingredients and 17 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 17 stages of easy cooking Baked Cheesecake & Peach Chardonnay Sauce.

Ingredients all Baked Cheesecake & Peach Chardonnay Sauce

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

If all main ingredients Baked Cheesecake & Peach Chardonnay Sauce it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking 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
    
18. Finish and Enjoy.

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