Baked Cheesecake & Peach Chardonnay Sauce
- 400 g (14.10 oz) Cream cheese
- 100 g (3.52 oz) White sugar
- 40 g (1.41 oz) Cake flour
- 4 tsp Honey
- 2 Eggs
- 200 ml (6.76 fl oz) Heavy cream
- 1 Lemon zest
- 40 ml (1.35 fl oz) Lemon juice
- 20 ml (0.67 fl oz) White Rum
- 100 g (3.52 oz) Peach jam
- 100 ml (3.38 fl oz) Chardonnay
- to taste Mint leaves
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