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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, baked cheesecake & blueberry wine sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Baked Cheesecake & Blueberry Wine Sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Baked Cheesecake & Blueberry Wine Sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.

Watch as Better Homes and Gardens shows you how to bake cheesecake perfectly every time! This simple cheesecake recipe is easy to dress up with stir-ins and. I call this a Crumb Bar Cake.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook baked cheesecake & blueberry wine sauce using 13 ingredients and 17 steps. Here is how you cook that.

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

This light and delicious no-bake cheesecake is made with cream, cream cheese, and cherry pie filling. Very fast and easy to make. Cheesecake is the perfect dessert for any event. We have the thermal tips you need for the best homemade cheesecake ever!

Instructions 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

How to Make Cheesecake—Thermal Care Makes Better Cakes. This No Bake Cheesecake is so light and creamy! Top with strawberries, chocolate, or simple whipped cream. Perfect for any dinner party or holiday gathering. Find recipes for baked chocolate cheesecake, lemon baked cheesecake and more.

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