—–waldine van geffen vghc 4 Eggs
Sponge cake base 1 ts All-purpose flour
1 Egg 1 ts Vanilla
1/3 c Sugar 1 c Sour cream
1/4 ts Vanilla 1/4 c Peach liqueur or peach
1/4 c All-purpose flour — schnapps or reserved
1/4 ts Baking powder Canned/fresh peaches
1 pn Salt 2 c Canned or firm; ripe fresh
2 tb Water Slice; drain well
Filling Topping
2 lb Cream cheese; soft 1 pt Whipping cream or equivalent
1 c Sugar
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.
Yields
1 servings