Ingrients & Directions


-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; soft
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 peach juice
-from canned peaches
-or fresh peaches
2 c Canned or firm, ripe fresh
-peaches, slice, drain well
TOPPING
1 pt Whipping cream or equivalent

BASE: Preheat oven to 375 degrees F. 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 degrees F. 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. Store up to
2 days in the refrigerator.

Yields
1 Cheesecake