Peaches & Cream Cheesecake

• egg↗1
• sugar↗1⁄3 cup
• vanilla extract↗1⁄4 teaspoon
• flour↗1⁄4 cup
• baking powder↗1⁄4 teaspoon
• salt↗1 pinch
• water↗2 tablespoons
• cream cheese↗2 lbs
• sugar↗1 cup
• eggs↗4
• flour↗1 teaspoon
• vanilla extract↗1 teaspoon
• sour cream↗1 cup
• peach liqueur or 1/4 cup reserved peach juice↗1⁄4 cup
• peaches, sliced (canned or fresh)↗2 cups
• pint whipping cream↗1

Step-by-step instructions

1. 1

   Preheat oven to 375° and grease the base of a 10-inch springform pan.

2. 2

   Beat 1 egg in 1-1/2 quart bowl with mixer on high for 4 minutes until it forms a thick yellow foam.

3. 3

   On low speed, mix in 1/3 cup of sugar until smooth.

4. 4

   Add 1/4 tsp vanilla, 1/4 cup flour, baking powder, salt and water; mix until fully blended.

5. 5

   Pour into pan; roll until level.

6. 6

   Bake for 16-18 minutes on lowest rack, then let it cool to room temperature.

7. 7

   Reduce heat to 325°.

8. 8

   On high, mix cream cheese, sugar, eggs and flour.

9. 9

   Add remaining vanilla, sour cream and peach liqueur/juice and mix on medium speed until smooth.

10. 10

    Carefully fold in sliced peaches evenly and then pour cheesecake filling onto cooled spongecake base.

11. 11

    Bake for 70 minutes on low rack. Turn oven off, leaving oven door ajar. Leave in oven for 40 minutes.

12. 12

    Chill and top with whipped cream.