Easiest Way to Winter At Home Baked Cheesecake & Peach Chardonnay Sauce

Easiest Way to Winter At Home Baked Cheesecake & Peach Chardonnay Sauce Delicious, fresh and tasty.

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. The other is to bake your cheesecake until almost all the jiggle in the middle is gone then turn off your oven and leave it in there with the door slightly open. The gradual cool down helps to prevent cracking verses immediately putting it into the fridge.

A couple of little but important tips makes this an easy Cheesecake recipe - I think you'll be surprised!

Also, don't miss the new Strawberry Cheesecake!

This is an easy Cheesecake recipe.

You can cook Baked Cheesecake & Peach Chardonnay Sauce using 15 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Baked Cheesecake & Peach Chardonnay Sauce

1. Prepare of Cake.

2. You need 400 g (14.10 oz) of Cream cheese.

3. Prepare 100 g (3.52 oz) of White sugar.

4. You need 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. Prepare 1 of Lemon zest.

9. Prepare 40 ml (1.35 fl oz) of Lemon juice.

10. Prepare 20 ml (0.67 fl oz) of White Rum.

11. Prepare of Sauce.

12. You need 100 g (3.52 oz) of Peach jam.

13. Prepare 100 ml (3.38 fl oz) of Chardonnay.

14. Prepare of Topping.

15. You need to taste of Mint leaves.

Remove the cheesecake from the oven, and set it on a rack to cool.

The Best New York Cheesecake Baked Recipe.

A perfectly baked New York cheesecake is the ultimate dessert, with it's rich, dense and creamy filling surrounded by a melt-in-your-mouth cookie base.

When baked correctly, a New York cheesecake will not crack or deflate in the middle, rather it will be perfectly flat and smooth (check out my tips below to see how easy it is!).

Baked Cheesecake & Peach Chardonnay Sauce step by step

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. Thats 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. Its 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.

Say hello to your new favorite cheesecake recipe!

This is a classic New York cheesecake, baked in the oven.

A water bath, plus lots of tips and guidance, help you make the best, silkiest, creamiest cheesecake EVER.

For the topping: Stir together the sour cream, confectioners' sugar and.

Explore the endless recipe variations of one of the most sinfully delicious desserts out there.