Olive Garden Peaches 'n' Cream Cheesecake Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Olive Garden Peaches 'n' Cream Cheesecake
Sponge Cake Base
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
2 pounds cream cheese, softened
1 cup granulated sugar
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned
or fresh peaches
2 cups canned or firm ripe fresh peach slices,
1 pint whipping cream or equivalent
For the Base: Preheat oven to 375 degrees F. Lightly grease base of
10-inch springform pan.
Beat whole egg in 1 1/2-quart 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 extract, 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 temperature.
For the Filling: Preheat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high
until smooth. Add vanilla extract, 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.
Top with fresh whipped cream or equivalent and serve. Store up to 2
days in the refrigerator.
Source: The Olive Garden
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