Ingredients
- Sponge cake base shopping list
- 1 egg shopping list
- 1/3 c sugar shopping list
- 1/4 ts vanilla shopping list
- 1/4 c all-purpose flour shopping list
- 1/4 ts baking powder shopping list
- 1 pn salt shopping list
- 2 tb water shopping list
- Filling shopping list
- 2 lb cream cheese soft shopping list
- 1 c sugar shopping list
- 4 eggs shopping list
- 1 t all-purpose flour shopping list
- 1 t vanilla shopping list
- 1 c sour cream shopping list
- 1/4 c Peach liqueur or peach schnapps or reserved shopping list
- Canned/fresh peaches 2 c Canned or firm ripe fresh Slice drain well shopping list
- Topping shopping list
- 1 pt whipping cream or equivalent shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
Wow! Bookmarked!
trackwidow
in Fort Atkinson loved it
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Yum another good post, love cheesecakes, you have my 5
henrie
in Savannah loved it
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Can't WAIT to try this one! OH YEAH BABY is right! :@)
sparow64
in Sweetwater loved it
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