home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
WINMX Assorted Textfiles
/
Ebooks.tar
/
Text - Recipes - Olive Garden - Peaches 'n Cream Cheesecake (TXT).rar
/
Olive Garden Peaches 'n Cream Cheesecake.txt
Wrap
Text File
|
2000-03-24
|
2KB
|
60 lines
Olive Garden Peaches 'n Cream Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
SPONGE CAKE BASE
1 Egg
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
FILLING
2 pounds Cream cheese -- softened
1 cup Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1/4 cup Peach liqueur or peach -- schnapps or
reserved
canned/fresh peaches
2 cups Canned or firm peaches -- ripe and fresh
sliced -- drained well
TOPPING
1 pint Whipping cream or equivalent
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.
Source: The Olive Garden.