Baked Cheesecake & Blueberry Wine Sauce
n_u @cook_24559093
Best Cheesecake Ever!
Everytime I make this and share with somebody, they request this cake again for next time or ask me for the recipe.
This is the one I've been making since I was in high school!
The cheesecake itself is very tasty, but if you have this with " Blueberry Wine Sauce ", it will be SUPER tasty!
A reduced amount of white sugar, flour, and eggs, with a hint of lemon zest & juice, make this cheesecake perfect!
2nd & 3rd day are the best. It is richer and tastier than the 1st day.
Bake in advance and share with your family or friends on a special day. Put a smile on everybody's face!
Try my recipe and enjoy!
Open in Cookpad AppCooking Instructions
- 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
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