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Baked Cheesecake & Peach Chardonnay Sauce
Baked Cheesecake & Peach Chardonnay Sauce

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Green tea is wonderful for moods. You were simply expecting to read that in this article, weren’t you? Green tea has been found to be rich in an amino acid known as L-theanine. Studies show that this specific amino acid can basically induce brain waves. This helps better your mental sharpness while calming the rest of your body. You already knew green tea could help you become so much healthier. Now you know that green tea can improve your mood also!

You can see, you don’t need junk food or foods that are terrible for you to feel better! Try a few of these tips instead.

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 cook it.

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

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