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Before you jump to Baked Cheesecake & Peach Chardonnay Sauce recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Eating Apples Is Good.
Every person has heard the saying “an apple a day will keep the doctor away”, however the question is, is this really a true statement. This is a thing that many individuals live by and they also ensure their children are eating at least one apple a day. You will even find that men and women in other country’s also stick to this simple rule and they do not know why. In our research we have learned why you are told to eat an apple a day and we will be sharing that with you here.
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I am hoping I have revealed some good information that explained why apples are so good. In the following paragraphs we just covered some of the benefits of eating an apple a day. You’ll be able to find many more benefits regarding your health when it comes to apples. So do yourself a favor and grab some apples the next time you go to the grocery store. It can truly help your overall health for short term as well as for the long haul.
We hope you got benefit from reading it, now let’s go back to baked cheesecake & peach chardonnay sauce recipe. You can cook baked cheesecake & peach chardonnay sauce using 15 ingredients and 17 steps. Here is how you do it.
The ingredients needed to cook Baked Cheesecake & Peach Chardonnay Sauce:
- You need Cake
- Provide 400 g (14.10 oz) Cream cheese
- You need 100 g (3.52 oz) White sugar
- Get 40 g (1.41 oz) Cake flour
- You need 4 tsp Honey
- Use 2 Eggs
- Get 200 ml (6.76 fl oz) Heavy cream
- Get 1 Lemon zest
- Prepare 40 ml (1.35 fl oz) Lemon juice
- Prepare 20 ml (0.67 fl oz) White Rum
- Prepare Sauce
- Get 100 g (3.52 oz) Peach jam
- Prepare 100 ml (3.38 fl oz) Chardonnay
- Prepare Topping
- Get to taste Mint leaves
Instructions to make Baked Cheesecake & Peach Chardonnay Sauce:
- 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
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