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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.

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

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

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

Remove the cheesecake from the oven, and set it on a rack to cool. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the. Say hello to your new favorite cheesecake recipe! This is a classic New York cheesecake, baked in the oven.

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

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. Baked this cheesecake last weekend and followed the recipe exactly as written. I didn't modify any ingredients nor did I change the baking time and this cheesecake came out phenomenal!! My family was extremely impressed with the flavor of the cheesecake which is hands down one of the best cheesecakes I've ever had!

Above is tips on how to cook dinner baked cheesecake & peach chardonnay sauce, very easy to make. Do the cooking levels correctly, relax and use your coronary heart then your cooking will probably be delicious. There are lots of recipes which you could attempt from this website, please discover what you need. For those who like this recipe please share it with your mates. Pleased cooking.