-----waldine van geffen
-vghc42a-----
Sponge cake base
1 Egg
1/3 c Sugar
1/4 ts Vanilla
1/4 c All-purpose flour
1/4 ts Baking powder
1 pn Salt
2 tb Water
Filling
2 lb Cream cheese; softened
1 c Sugar
4 Eggs
1 ts All-purpose flour
1 ts Vanilla
1 c Sour cream
1/4 c Peach liqueur or peach;
-schnapps or reserved
Canned/fresh peaches
2 c Canned or firm peaches;
-ripe and fresh
Sliced; drained well
Topping
1 pt 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.
