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Olive Garden Peaches n Cream Cheesecake
Ingredients:
Sponge cake base
1 Egg
1/3 c Sugar
1/4 ts Vanilla
1/4 c All-purpose flour
1/4 ts Baking powder
1 pn Salt
2 tb Water
Filling
2 lb Cream cheese -- soft
1 c Sugar
4 Eggs
1 t All-purpose flour
1 t Vanilla
1 c Sour cream
1/4 c Peach liqueur or peach
-- schnapps or reserved
Canned/fresh peaches
2 c Canned or firm -- ripe fresh
Slice -- drain well
Topping
1 pt Whipping cream or equivalent
Instructions:
BASE-Preheat oven to 375~. Lightly grease base of 10" springform 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 springform 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.
Source: The Olive Garden. |
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