About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Peaches and Cream Cheesecake

Sponge Cake Base:
1 egg
1/3 cup granulated sugar
1/4 tsp. vanilla
1/4 cup all purpose flour
1/4 tsp. baking powder
1 pinch salt
2 Tbsp. water



Cheesecake Filling:
2 lbs. cream cheese
1 cup granulated sugar
4 eggs
1 tsp. all-purpose flour
1 tsp. vanilla
1 cup sour cream
1/4 cup peach liqueur, peach schnapps, or reserved peach juice from canned or fresh peaches
2 cups canned or firm, ripe, fresh peaches, sliced and well drained


Topping:
1 pint whipping cream or equivalent


Pan:

10 inch spring form pan



BASE: Preheat oven to 375 degrees. Lightly grease base of 10 inch spring form pan. 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, baking powder and salt. mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16-18 minutes on lowest oven rack. Cool to room temperature.

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 speed 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 minute. Cool to refrigerated temperature.

TOPPING: Top with fresh whipped cream or equivalent and serve.

1 comment:

Mike said...

If you and your family enjoy a nice slice of deliciousness every now and again, this is one dessert that you will want to include in your meal planning.I would like to say thanks for sharing recipe of cheesecake.

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