Olive Garden Peaches and Cream Cheesecake
SPONGE CAKE BASE
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water
FILLING
2 lbs. Cream cheese - softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur or peach - schnapps or reserved canned/fresh peaches
2 C. Canned or firm peaches - ripe and fresh sliced - drained well
TOPPING
1 pt. whipping cream or equivalent
Preparation:
BASE-Preheat oven to 375~. Lightly grease base of 10" spring form
pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes
- to a thick yellow foam. Mix in sugar on low speed until smooth. Add
flour, water, vanilla, baking powder and salt. Mix on low speed until
fully blended. Pour into spring form pan, roll around until level. Bake
16 to 18 minutes on lowest oven rack. Cool to room temp.
FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour
with electric mixer on high until smooth. Add vanilla, sour cream and
peach flavoring and mix on medium until a smooth thick consistency is
obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake
filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack,
turn off oven, open oven door to broil position and let cake remain 40
minutes. Cool to refrigerated temperature.
TOPPING-Top with fresh whipped cream or equivalent and serve.
STORE up to 2 days in the fridge.
Sweet index