Recipe - Peaches N Cream Cheesecake

SPONGE CAKE BASE
1 Egg
1/3 cup Sugar
One fourth teaspoon Vanilla
One fourth cup Allpurpose flour
One fourth teaspoon Baking powder
1 pn Salt
2 tablespoon Water

FILLING
2 pound Cream cheese; softened
1 cup Sugar
4 Eggs
1 teaspoon Allpurpose flour
1 teaspoon Vanilla
1 cup Sour cream
One fourth cup Peach liqueur or
peachschnapps or reserved
canned/fresh peaches
2 cup Canned or firm peache sripe
and fresh cut or sliced up drained
well

TOPPING
1 pt Whipping cream or equivalent

BASEPreheat oven to 375~. Lightly grease base of 10" springform pan. Beat
whole egg in 11/2qt 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. FILLINGPreheat 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. TOPPINGTop with fresh whipped cream or equivalent and serve.
STORE up to 2 days in the fridge. Source: The Olive Garden.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "St.Clair"
stclair@vnet.net on Oct 18, 1997