| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 3 |
tb |
Margarine |
| 1/3 |
c |
Sugar |
| 1 |
|
Large Egg |
| 3/4 |
c |
Unbleached All-purpose Flour |
| 24 |
oz |
Cream Cheese, Softened |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Unbleached All-purpose Flour |
| 3 |
|
Large Eggs |
| 16 |
oz |
Canned Peach Halves * |
| 1/4 |
c |
Almond Flavored Liqueur |
INSTRUCTIONS
* Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy. Blend in egg. Add
flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at
450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing
at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Add peaches and
liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired.
Posted by Fred Ball to the Fidonet National Cooking echo 9-98
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 14, 98
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