[Anonymous]

Olive Garden Peaches 'n' Cream Cheesecake

Sponge Cake Base

1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water

Filling

2 pounds creamcheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches.
2 cups canned or firm ripe fresh peach slices, drained well

Topping

1 pint whipping cream or equivalent.

For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springformpan.

Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam.

Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, 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 temperature.

For the Filling: Preheat oven to 325 degrees F.

Mix creamcheese, sugar, eggs and flour w ith electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained.

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.

Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

To assemble, place 2 cups pasta in individual a pasta dish. Spoon about 1/2 to 3/4 cup sauce over pasta; add broccoli and mushrooms.

Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.