How to make it

  • BASE-Preheat oven to 375~.
  • Lightly grease base of 10″ spring form 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 spring form 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.

Reviews & Comments 5

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  • barbjtnj 10 years ago
    Sounds delicious, but I'm too lazy to make it.
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    " It was excellent "
    gapeach55 ate it and said...
    This sounds so delish! I love peaches.
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    " It was excellent "
    dooley ate it and said...
    Sounds delicious!! 5! Dooley
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    " It was excellent "
    maureenlaw ate it and said...
    10 forks! The peaches here in St. Louis are great right now(Ekarts Farm) so this is a must try. Thanks so much.
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    " It was excellent "
    momo_55grandma ate it and said...
    Fantastic many forks for this one WOW! live it.
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