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Peaches 'n' Cream Chesecake




Source of Recipe


amethysts-recipes.com
SPONGE CAKE BASE
1 egg
1/3 cup sugar
1/4 teaspoon vanilla extract
1/4 cup self-rising flour
2 tablespoons water

Preheat oven to 375°F. Spray a 10-inch springform pan with non-stick vegetable spray.

In a medium bowl, beat egg and sugar until thick and lemon-colored. Fold in vanilla, flour and water until blended. Pour into springform pan, tilting until batter is level.

Bake on lowest rack 16 to 18 minutes or until cake springs back when lightly touched. Cool on a wire rack.

FILLING

4 8-ounce packages cream cheese,
softened
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach juice
2 cups sliced peaches

Preheat oven to 325°F.

In a large mixing bowl, combine cream cheese, sugar, eggs, and flour; beat until smooth. Add vanilla and peach juice; beat until mixture is thick. Fold in peaches. Pour onto cooled sponge cake base.

Bake 70 minutes. Turn the oven off; prop door open. Let cheesecake stand in the oven for 40 minutes. Cool on a wire rack. Chill for 3 hours.

TOPPING

1 pint heavy cream, whipped

Spread cream over the top of cheesecake. Refrigerate until ready to serve.