Olive Garden Peaches 'n Cream Cheesecake
1/3 cup sugar
1/4 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1/4 cup peach schnapps or liqueur
2 cups canned peaches, drained, sliced
1 pint whipping cream
Base: Preheat oven to 375ºF. Lightly grease base of 10-in. 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.
Preheat oven to 325ºF. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach liqueur 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, leave door ajar about 3 inches (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.