| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
lg |
Egg |
| 24 |
oz |
Cream cheese; softened |
| 3 |
tb |
All-purpose flour |
| 16 |
oz |
Peach halves in juice; drained, pureed |
| 1/3 |
c |
Sugar |
| 3/4 |
c |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 1/4 |
c |
Almond liqueur |
INSTRUCTIONS
Combine butter and sugar until light and fluffy. Blend in egg. Add flour;
mix well. Spread dough onto bottom of 10" 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 temp to 250 degrees F and 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 to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@juno.com (V
U Man) on Nov 28, 1997
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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”