| 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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