Copycat Olive Garden Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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
• 2 lbs 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 1/4 cup peach schnapps (or reserved canned/fresh peaches)
• 2 cups peaches, ripe and fresh,sliced,drained well,canned or firm
• 1 pint whipping cream (or equivalent)

Recipe

• 1 base: preheat oven to 375~.
• 2 lightly grease base of 10" spring form pan.
• 3 beat whole egg in 1-1/2-qt bowl with mixer on high speed- 4 minutes- to a thick yellow foam.
• 4 mix in sugar on low speed until smooth.
• 5 add flour, water, vanilla, baking powder and salt.
• 6 mix on low speed until fully blended.
• 7 pour into spring form pan, roll around until level.
• 8 bake 16 to 18 minutes on lowest oven rack.
• 9 cool to room temp.
• 10 filling: preheat oven to 325~.
• 11 mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth.
• 12 add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained.
• 13 fold in peach slices carefully- distribute evenly.
• 14 pour cheesecake filling cooled sponge cake base.
• 15 bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
• 16 cool to refrigerated temperature.
• 17 topping: top with fresh whipped cream or equivalent and serve.
• 18 store up to 2 days in the fridge.