Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 x egg
- 1/3 c. sugar
- 1/4 tsp vanilla
- 1/4 c. all-purpose flour
- 1/4 tsp baking pwdr
- 1 pch salt
- 2 Tbsp. water
- 2 lb cream cheese softened
- 1 c. sugar
- 4 x Large eggs
- 1 tsp all-purpose flour
- 1 tsp vanilla
- 1 c. lowfat sour cream
- 1/4 c. peach liqueur or possibly peach schnapps or possibly reserved peach juice from the canned or possibly fresh peaches
- 2 c. canned or possibly hard ripe fresh peach slices liquid removed well
- 1 pt whipping cream or possibly equivalent
Direcciones
- For the Base: Preheat oven to 375 degrees. Lightly grease base of 10-inch springform pan.
- Beat whole egg in 1 1/2-qt bowl with mixer on high speed, 4 min, to a thick yellow foam. Fold in sugar on low speed till smooth. Add in flour, water, vanilla, baking pwdr and salt. Mix on low speed till fully blended. Pour into springform pan, roll around till level. Bake 16 to 18 min on lowest oven rack. Cold to room temperature.
- For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar, Large eggs and flour with electric mixer on high till smooth. Add in vanilla, lowfat sour cream and peach flavoring and mix on medium till a smooth thick consistency is obtained. Mix in peach slices carefully - distribute proportionately. Pour cheesecake filling onto cooled sponge cake base. Bake 70 min on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 min. Cold to refrigerated temperature.
- Top with fresh whipped cream or possibly equivalent and serve. Store up to 2 days in the refrigerator.
