Baked Cheesecake & Blueberry Wine Sauce
Baked Cheesecake & Blueberry Wine Sauce

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, baked cheesecake & blueberry wine sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Baked Cheesecake & Blueberry Wine Sauce is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Baked Cheesecake & Blueberry Wine Sauce is something that I have loved my entire life. They are fine and they look fantastic.

When making a baked cheesecake, there are many mistakes you'll want to avoid. Just like any other cheesecake, a baked cheesecake can be made using any number of flavorings. Here are our most decadent baked varieties from a timeless New York to an indulgent white chocolate and raspberry. Cheesecake is a sweet dessert consisting of one or more layers.

To get started with this recipe, we must prepare a few components. You can have baked cheesecake & blueberry wine sauce using 13 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Baked Cheesecake & Blueberry Wine Sauce:
  1. Make ready Cake
  2. Get 400 g (14.10 oz) Cream cheese
  3. Get 100 g (3.52 oz) White sugar
  4. Make ready 40 g (1.41 oz) Cake flour
  5. Make ready 4 tsp Honey
  6. Get 2 Eggs
  7. Prepare 200 ml (6.76 fl oz) Heavy cream
  8. Take 1 Lemon zest
  9. Make ready 40 ml (1.35 fl oz) Lemon juice
  10. Make ready 20 ml (0.67 fl oz) White Rum
  11. Prepare Sauce
  12. Prepare 100 g (3.52 oz) Blueberry jam
  13. Get 100 ml (3.38 fl oz) Red wine

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. Once the cheesecakes are baked, they can be chilled in the fridge. Top with frosting from the cinnamon rolls.

Steps to make Baked Cheesecake & Blueberry Wine 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 blueberry jam & red wine 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!
  17. "Baked Cheesecake & Peach Chardonnay Sauce" is also good! Recipe ID : 13304223

Once the cheesecakes are baked, they can be chilled in the fridge. Top with frosting from the cinnamon rolls. This No-Bake Pumpkin Cheesecake is perfect for the transition for summer to fall. You can make this cheesecake a couple of days ahead of time and it even freezes well. Toffee Caramel No-Bake Cheesecake - An Italian in my Kitchen.

So that’s going to wrap it up for this exceptional food baked cheesecake & blueberry wine sauce recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!