Recipe of Favorite Baked Cheesecake & Peach Chardonnay Sauce

Baked Cheesecake & Peach Chardonnay Sauce. 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. Gradually beat in sweetened condensed milk until smooth. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack.

Serve with fruit on top, such as ripe blackberries. What this Baked Cheesecake tastes like The Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton - like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake.

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, baked cheesecake & peach chardonnay sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most popular of current trending meals on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions every day. Baked Cheesecake & Peach Chardonnay Sauce is something which I've loved my entire life. They're fine and they look fantastic.

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. Gradually beat in sweetened condensed milk until smooth. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack.

To get started with this recipe, we have to prepare a few components. You can cook baked cheesecake & peach chardonnay sauce using 15 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Baked Cheesecake & Peach Chardonnay Sauce:

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

Place the cheesecake in the oven. Though many of us think of cheesecake as being a dessert served cold, there are baked forms of cheesecakes as well. Although both versions can be delicious, many associate unbaked cheesecakes with lazy cooking. They also prefer baked cheesecakes because they tend to be made with more healthy ingredients.

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.

For the topping: Stir together the sour cream, confectioners' sugar and. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. Cracks that show up as soon as the cheesecake is done cooking are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly. But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good.

So that's going to wrap it up with this special food baked cheesecake & peach chardonnay sauce recipe. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

Bagikan Artikel ini