Leaving any cheesecake in the oven to
cool is a good idea. It helps to prevent cracking on the top of the cheesecake.
Peaches and Cream Cheesecake
Sponge Cake Base:
1/3 C. sugar
1/2 t. vanilla
1/4 C. flour
1/4 t. baking powder
2 T. water
Preheat oven to 375°F. Lightly grease the bottom of a 10 inch springform pan.
Beat whole egg for 4 minutes, until thick and foamy. Mix in sugar on low speed
until smooth. Add vanilla and water. Sift together flour, baking powder and
salt. Fold into egg mixture. Pour into springform pan and evenly coat the
bottom. Bake for 16 - 18 minutes. Cool to room temperature.
2 lbs. cream cheese
1 C. sugar
1 t. flour
1 t. vanilla
1 C. sour cream
1/4 C. Peach Schnapps or reserved peach liquid
2 C. fresh peaches or canned drained well sliced
Preheat oven to 325°F. Mix cream cheese with sugar until fluffy. Add in flour
and vanilla. Add eggs, 1 at a time until very well blended. Add in sour cream
and peach liquid. Fold in peach slices, until just incorporated. Pour cheesecake
batter over sponge cake base. Bake for 70 minutes, turn off oven and crack the
door. Leave in oven for 40 minutes. Cool and refrigerate.
Top with whipped cream before serving.