Easiest Way to Prepare Yummy Baked Cheesecake & Blueberry Wine Sauce

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Baked Cheesecake & Blueberry Wine Sauce. Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. 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. This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet.

Baked Cheesecake & Blueberry Wine Sauce This is an easy Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that's made easy. In large bowl, beat cream cheese until fluffy. You can have Baked Cheesecake & Blueberry Wine Sauce using 13 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Baked Cheesecake & Blueberry Wine Sauce

  1. It's of Cake.
  2. You need 400 g (14.10 oz) of Cream cheese.
  3. You need 100 g (3.52 oz) of White sugar.
  4. Prepare 40 g (1.41 oz) of Cake flour.
  5. You need 4 tsp of Honey.
  6. Prepare 2 of Eggs.
  7. It's 200 ml (6.76 fl oz) of Heavy cream.
  8. You need 1 of Lemon zest.
  9. You need 40 ml (1.35 fl oz) of Lemon juice.
  10. It's 20 ml (0.67 fl oz) of White Rum.
  11. It's of Sauce.
  12. Prepare 100 g (3.52 oz) of Blueberry jam.
  13. It's 100 ml (3.38 fl oz) of Red wine.

Since it contains dairy products, your no-bake cheesecake needs to be refrigerated. This recipe can also be stored in the freezer for up to three months. Simply wrap individual slices or the entire cheesecake—without the topping—in plastic wrap or aluminum foil. No Bake Cheesecake, like classic cheesecake, is an amazing make-ahead dessert.

Baked Cheesecake & Blueberry Wine Sauce step by step

  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.

It's fantastic for parties or special occasions where you want to impress guests, but not be stuck in the kitchen the day of the event! Explore the endless recipe variations of one of the most sinfully delicious desserts out there. Go for a classic model or add some berry compote for an extra sweet punch. 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. Remove the cheesecake from the oven, and set it on a rack to cool.