cheesecake

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* Exported from MasterCook *

 

Peaches & Cream Cheesecake

 

Recipe By : The Olive Garden

Serving Size : 8 Preparation Time :0:00

Categories : Cakes & Frostings Desserts

 

Amount Measure Ingredient -- Preparation Method

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1 egg

1/3 cup sugar

1/4 teaspoon vanilla

1/4 cup flour

1/4 teaspoon baking powder

pinch salt

2 tablespoons water

2 pounds cream cheese

1 cup sugar

4 eggs

1 teaspoon flour

1 teaspoon vanilla

1 cup sour cream

1/4 cup peach liqueur or peach schnapps or

reserved peach juice

2 cups peaches (canned or fresh) -- sliced

1 pint whipping cream

 

To make sponge cake base: Preheat oven to 375°. Grease base of 10 "

springform pan. Beat 1 egg in a 1 1/2 quart bowl with mixer on high for 4

minutes so it forms a thick yellow foam. Mix in the 1/3 cup of sugar on low

speed until smooth. Add the 1/4 teaspoon vanilla, the 1/4 cup flour, baking

powder, salt, and water. Mix on low speed until fully blended. Pour into

springform pan, roll around until level. Bake 16-18 minutes on lowest rack. Let

cool to room temperature.

For cheesecake filling: Reduce oven heat to 325°. With mixer on high, mix

cream cheese, sugar, eggs, and flour. Add vanilla, sour cream, and peach

liqueur and mix on medium speed to a smooth consistency. Fold in peach slices

carefully, distributing evenly. Pour cheesecake filling onto cooled spongecake

base. Bake 70 minutes on lower rack. Turn oven off, leave door ajar, and allow

cake to remain in oven for 40 more minutes. Cool in refrigerator. Top with

fresh whipped cream.

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4384 0 4390 0