International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Mussles Zortich






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > cheesecakes > peaches and cream cheesecake
from UK Peaches and Cream Cheesecake This is 1 of 100 recipes added to the vegetarian archive at The UK Recipe Archive this week. There are now 300 recipes in this archive, mainly from cookbooks, vegetarian restaurants and commercial web sites. All the recipes are in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Peaches & Cream Cheesecake Recipe By : The Olive Garden Serving Size : 8 Preparation Time :0:00 Categories : Veg03 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 2 pounds cream cheese 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 375ø. Grease base of 10" 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 cheesecake filling: Reduce oven heat to 325ø. 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 spongecake 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. The UK Recipe Archive - http://recipes.reedsweb.net/ 22,000+ recipes on-line in Mastercook and Mealmaster formats 6,000+ UK Recipes 900+ Indian Recipes 3000+ USA Magazine Recipes ( including Gourmet/Bon Appetit ) 11,000+ USA TV Show Recipes Over 500 new recipes each and every week!

Peaches and Cream Cheesecake


SUBMITTED BY
list all recipes for CHEESECAKES (56)
list all recipes by ALAN (156)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: peaches
keyword: cream
keyword: cheesecake
recipes for cheesecakes
recipes by alan
Email Address:
(posted June 17, 1999)

from UK

Peaches and
Cream Cheesecake

This is 1 of 100 recipes added to the
vegetarian archive at The UK
Recipe Archive this week. There are now 300 recipes in this archive,
mainly from cookbooks,
vegetarian restaurants and commercial web sites.
All the recipes are in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Peaches &
Cream Cheesecake

Recipe By : The
Olive Garden
Serving Size : 8 Preparation Time :0:00
Categories : Veg03

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
2 pounds
cream cheese
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 375ø. Grease base of
10"
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
cheesecake filling: Reduce oven heat to 325ø. 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 spongecake 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.

The UK Recipe Archive - http://recipes.reedsweb.net/
22,000+ recipes on-
line in Mastercook and Mealmaster formats
6,000+ UK Recipes
900+ Indian Recipes
3000+ USA Magazine Recipes ( including
Gourmet/Bon Appetit )
11,000+ USA TV Show Recipes
Over 500 new recipes each and every week!



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.