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Peaches and Cream Cheesecake

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

Preheat oven to 375. 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.

Reduce oven heat to 325. 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.


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1 of 4 people found the following review helpful:
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Peaches and Cream Cheesecake, April 5, 2004 - 01:51 PM
Reviewer: Anonymous from Ontario, Canada
The texture of this cheesecake is soft, and the peach taste is not strong enough

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