| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/3 |
c |
Sugar |
| 1/4 |
ts |
Vanilla |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 2 |
tb |
Water |
| 2 |
lb |
Cream cheese; softened |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
ts |
All-purpose flour |
| 1 |
ts |
Vanilla |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Peach liqueur or peachschnapps or reserved canned/fresh peaches |
| 2 |
c |
Canned or firm peache sripe and fresh sliced drained well |
| 1 |
pt |
Whipping cream or equivalent |
INSTRUCTIONS
SPONGE CAKE BASE
FILLING
TOPPING
BASE-Preheat oven to 375~. 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. FILLING-Preheat 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. TOPPING-Top 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
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”