Olive Garden Peaches and Cream Cheesecake
User Reviews
5
Olive Garden Peaches and Cream Cheesecake
Description
The Olive Garden Peaches and Cream Cheesecake begins with a delicate sponge cake serving as the foundation. The filling combines softened cream cheese, sugar, eggs, sour cream, and peach liqueur or juice to introduce a subtle peach flavor. Chilled peach slices are carefully folded into the batter to maintain texture and distribute fruit evenly. Baking is done in two stages: first the base, then the layered cheesecake mixture. After baking, the cake is gently cooled in a slightly open oven before chilling in the refrigerator to set properly. Topped with freshly whipped cream, this cheesecake offers a tender, creamy texture with the brightness of peaches incorporated throughout the filling.
The cake works well as a dessert option for gatherings and offers a rich yet fruity flavor profile. The use of peach liqueur or reserved peach juices enhances the overall aroma and taste, blending harmoniously with the creamy base.
For best results, ensure peaches are well-drained before folding into the filling to prevent excess moisture. The cake should be stored refrigerated and consumed within two days to preserve freshness and texture.
Ingredients
Sponge cake base
- 1 egg
- 1/3 cup sugar
- 1/4 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons water
The Filling
- 32 ounces cream cheese softened
- 1 cup sugar
- 4 egg
- 1 teaspoon all-purpose flour
- 1 teaspoon vanilla
- 1 cup sour cream
- 1/4 cup peach liqueur or peach Schnapps or reserved juice from canned peaches
- 2 cups peaches or firm peaches, sliced and drained well, canned
Topping
- 1 pint whipping cream or equivalent
Instructions
The Base
- Preheat oven to 375 degrees. Lightly grease base of 10" springform pan. Beat whole egg in 1 and 1/2-quart bowl with mixer on high speed for 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.
The Filling
- Preheat oven to 325 degrees. 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 smooth and thick. 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.
The Topping
- Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 161mg | 54% |
| Sodium | 227mg | 9% |
| Potassium | 182mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 21g | 42% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 102mg | 10% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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