Olive Garden Peaches'n Cream Cheesecake

* Exported from MasterCook *

OLIVE GARDEN PEACHES 'N CREAM CHEESECAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-WALDINE VAN GEFFEN VGHC42A
SPONGE CAKE BASE
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
FILLING
2 lb Cream cheese -- soft
1 c Sugar
4 Eggs
1 t All-purpose flour
1 t Vanilla
1 c Sour cream
1/4 c Peach liqueur or
Peach schnapps or
Reserved peach juice
-from canned peaches
-or fresh peaches
2 c Canned or firm, ripe fresh
-peaches, slice, drain well
TOPPING
1 pt Whipping cream or equivalent

BASE: Preheat oven to 375 degrees F. 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 degrees F. 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 refrigerator.
Source: The Olive Garden Restaurant.

From the MM database of Judi M. Phelps.

jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com



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