Baked Cheesecake & Peach Chardonnay Sauce.

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Ingredients of Baked Cheesecake & Peach Chardonnay Sauce

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

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.

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