Olive Garden Peaches and Cream Cheesecake
A copycat of Olive Garden's peaches and cream cheesecake, built on a light sponge cake base with a peach-studded cream cheese filling and a fresh whipped cream topping.
⏱️ Prep: 40 min🍳 Cook: 90 min
Nutritionper 100 g›
360
Calories
6g
Protein
30g
Carbs
24g
Fat
Ingredients
| 1 | egg (sponge base) |
| 1/3 cup (65 g) | sugar (sponge base) |
| 1/4 tsp | vanilla (sponge base) |
| 1/4 cup (30 g) | all-purpose flour (sponge base) |
| 1/4 tsp | baking powder (sponge base) |
| 1 pinch | salt (sponge base) |
| 2 tbsp (30 ml) | water (sponge base) |
| 32 oz (900 g) | cream cheese, softened (filling) |
| 1 cup (200 g) | sugar (filling) |
| 4 | eggs (filling) |
| 1 tsp | all-purpose flour (filling) |
| 1 tsp | vanilla (filling) |
| 1 cup (240 ml) | sour cream (filling) |
| 1/4 cup (60 ml) | peach liqueur or peach schnapps (or reserved juice from canned peaches) |
| 2 cups (350 g) | canned or firm peaches, sliced and drained well |
| 1 pint (480 ml) | whipping cream (topping) |
Instructions
The Base:
- Preheat the oven to 375°F (190°C). Lightly grease the base of a 10-inch (25 cm) springform pan.
- Beat the whole egg in a 1 1/2-quart bowl with a mixer on high speed for 4 minutes to a thick yellow foam. Mix in the sugar on low speed until smooth. Add the flour, water, vanilla, baking powder and salt and mix on low speed until fully blended.
- Pour into the springform pan and roll around until level. Bake 16 to 18 minutes on the lowest oven rack. Cool to room temperature. The Filling:
- Preheat the oven to 325°F (165°C). Mix the cream cheese, sugar, eggs and flour with an electric mixer on high until smooth. Add the vanilla, sour cream and peach flavoring and mix on medium until smooth and thick.
- Fold in the peach slices carefully, distributing evenly. Pour the filling onto the cooled sponge base. Bake 70 minutes on a lower oven rack. Turn off the oven, open the door to the broil position and let the cake remain 40 minutes. Cool to refrigerated temperature. The Topping:
- Top with fresh whipped cream and serve. Store up to 2 days in the fridge.