Recipe: Tasty Baked Cheesecake & Peach Chardonnay Sauce

Baked Cheesecake & Peach Chardonnay Sauce. I BAKED a cheesecake for a change… Like a regular ol' cheesecake. But first, I have to share why I turned my raw cheesecake world upside down and decided to bake one for a change. When making a baked cheesecake, there are many mistakes you'll want to avoid.

It's easy to make and just as delicious as any restaurant cheesecake that I've had. Looking for that perfect baked cheesecake recipe to finish the night? Well, we've gathered our most decadent baked varieties for your inspiration. You can have Baked Cheesecake & Peach Chardonnay Sauce using 15 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Baked Cheesecake & Peach Chardonnay Sauce

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

Baked cheesecake is definitely a top recipe to make! Baked cheesecake is definitely a top. This no bake cheesecake recipe is a family favorite. It's been years since I've had this particular no bake cheesecake.

Baked Cheesecake & Peach Chardonnay Sauce step by step

Cream cheese at room temperature..
Add white sugar and knead well with a spatula..
Add cake flour and mix well..
Add honey and mix..
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..
Add heavy cream and mix..
Add lemon zest & juice, white rum, and then mix well..
Pre-heat the oven to 180℃ (356℉)..
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..
Bake at 180℃ (356℉) for 25 mins and then 150℃ (302℉) for 20 mins..
Cool it down. Do not touch the cake. It's easy to break..
Wrap with foil and put in the refrigerator..
Put peach jam & chardonnay in a bowl..
Heat at 600W for 3 mins or boil with a pan..
Cool it down and pour into a container. Keep in the refrigerator..
Put a slice of cheesecake on the plate and serve with tasty sauce & fresh mint leaves!.
"Baked Cheesecake & Blueberry Wine Sauce" is also good! Recipe ID : 13303986.

I was trying to explain it to my hubby one day and he had no idea what I was. One of the all time classic New York desserts is a baked vanilla cheesecake. It's a struggle to find one as authentic and good as those. The top of baked cheesecakes can crack, but this strawberry cheesecake fights that battle on two fronts. This light-as-air cheesecake with a sweet graham cracker crumb crust requires no baking.