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Olive Garden Peaches 'n Cream Cheesecake

Author/Submitted by:
Servings: 1
Categories: Cheesecakes / Desserts

Ingredients:

SPONGE CAKE BASE
1    Egg
1/3  cup  Sugar
1/4  teaspoon  Vanilla
1/4  cup  All-purpose flour
1/4  teaspoon  Baking powder
1  pinch  Salt
2  tablespoons  Water

FILLING
2  pounds  Cream cheese, softened
1  cup  Sugar
4    Eggs
1  teaspoon  All-purpose flour
1  teaspoon  Vanilla
1  cup  Sour cream
1/4  cup  Peach liqueur or schnapps
2  cups  Canned peaches, drained and sliced

TOPPING
1  pint  Whipping cream

Directions:
1. BASE-Preheat oven to 375F. 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.

2. FILLING-Preheat oven to 325F. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach liqueur 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, leave door ajar about 3 inches (broil position), and let cake remain 40 minutes. Cool to refrigerated temperature.

3. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.


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