Recipe: Olive Garden Peaches and Cream Cheesecake (with sponge cake base)

OLIVE GARDEN PEACHES AND CREAM CHEESECAKE

FOR THE SPONGE CAKE BASE:
1 egg
1/3 cup sugar
1/4 teaspoon vanilla
1/4 cup flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
FOR THE CHEESECAKE FILLING:
2 pounds cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon flour
1 teaspoon vanilla
1 cup sour cream
1/4 cup peach liqueur or peach schnapps (or reserved peach juice)
2 cups peaches (canned or fresh), sliced
1 pint whipping cream

TO MAKE SPONGE CAKE BASE:
Preheat oven to 375 degrees F. Grease base of 10-inch springform pan.

Beat 1 egg in a 1 1/2 quart bowl with mixer on high for 4 minutes so it forms a thick yellow foam. Mix in the 1/3 cup of sugar on low speed until smooth. Add the 1/4 teaspoon vanilla, the 1/4 cup flour, baking powder, salt, and water. Mix on low speed until fully blended. Pour into springform pan, roll around until level.

Bake 16-18 minutes on lowest rack. Let cool to room temperature.

FOR THE CHEESECAKE FILLING:
Reduce oven heat to 325 degrees F.

With mixer on high, mix cream cheese, sugar, eggs, and flour. Add vanilla, sour cream, and peach liqueur and mix on medium speed to a smooth consistency. Fold in peach slices carefully, distributing evenly. Pour cheesecake filling onto cooled sponge cake base.

Bake 70 minutes on lower rack. Turn oven off, leave door ajar, and allow cake to remain in oven for 40 more minutes. Cool in refrigerator.

Top with fresh whipped cream.

Servings: 8
Source: The Olive Garden