Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, baked cheesecake & peach chardonnay sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Watch as Better Homes and Gardens shows you how to bake cheesecake perfectly every time! This simple cheesecake recipe is easy to dress up with stir-ins and. When making a baked cheesecake, there are many mistakes you'll want to avoid.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Baked Cheesecake & Peach Chardonnay Sauce is something which I’ve loved my entire life.

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

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

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

It's a struggle to find one as authentic and good as those. This no-bake cheesecake recipe is perfect for beginners! It's everything a cheesecake should be…silky, smooth, light, creamy and decadent! NO BAKE cheesecakes is probably my favorite of all cheesecakes.

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

I tried the package kind because it was on sale and to satisfy my craving, but they just don't cut it. I need one from scratch at least once a. This baked cheesecake recipe can be made in a variety of jar sizes, so it's hard to say how many this recipe will make. A No Bake Cheesecake is just that, the filling is not baked in the oven. A No Bake Cheesecake uses a graham cracker crumb crust which is, by far, the simplest of all the pie crusts.

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