Cooking Recipe Olive Garden Peaches 'N Cream Cheesecake
Recipe Ingredients
Directions
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