What size pan did you use for the cheesecake?
I wanted to try that type of recipe because it doesn’t use the graham crackers (they have trans fats). But, you had mentioned the recipe being time consuming, so, I thought I’d do a search and see if I could find a recipe that uses the sponge base that wasn’t so time consuming. Most were pretty much like the one you made, but varying in the size of the pan.
What I found was a copykat recipe for the Olive Garden Peach cheesecake.
Cheesecake with Sponge Cake
1 egg
1/3 cup sugar
1/4 tsp vanilla
1/4 cup all-purpose flour
1/4 tsp baking powder
1 pinch salt
2 T water
Filling
2 lbs cream cheese, softened
1 cup sugar
4 eggs
1 tsp all-purpose flour
1 tspn vanilla
1 cup sour cream
1/4 cup peach liqueur or peach schnapps (or reserved canned/fresh peaches)
2 cups sliced ripe peaches, or canned, well drained
Topping
1 pint whipping cream (or equivalent)
Base: Preheat oven to 375~.
Lightly grease base of 10” spring form pan. Beat whole egg in 1-1/2-qt 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 to 18 minutes on lowest oven rack. Cool to room temp.
Filling: Preheat oven to 325~.
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 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.
Topping: Top with fresh whipped cream or equivalent and serve.
Store up to 2 days in the fridge.
Anyway, I just thought I’d post this one in case you wanted a less time consuming one, or in case you wanted to compare the ingredient for the sponge, so that you don’t have to cut away so much. My spring form pan is only 8 in I think. I hate having to have multiple sized spring form pans. :(
Recap of this week’s recipes (July 30th thread)
Appetizer* 17 Figs and Cheese
Appetizer* 67 Pizza Egg Rolls (or any flavor egg rolls)
Appetizer* 60 Sunny Sail Boat Eggs
Dessert* 4 Junior’s cheesecake recipe
Dessert* 54 chocolate saurkraut cake
Dessert* 125 Apple fritters
Dessert* 133 Cheesecake with Sponge Cake
Dessert* 57 CORNED BEEF HASH IN BELL PEPPERS
Dessert* 105 DULCE DE LECHE CARAMEL CHEESECAKE
Dessert* 97 WATERMELON ICE CREAM BOMBE
Dessert* 62 Zucchini Oatmeal Cookie
Meal* 33 Ard’s Ginger Stir-Fry Chicken
Meal* 127 Nancy Reagan’s Baja California Chicken
Meal* 19 One-Pot Stuffed Pepper Dinner
Meal* 82 President Reagan’s Favorite Macaroni and Cheese
Meal* 128 Sausage stuffed Flying Saucer Squash
Meal* 26 Southern-style Chicken Salad
Meal* 11 Stuffed Bell Pepper Soup
Meal* 8 Stuffed Bell Peppers
Meal* 53 Stuffed Bell Peppers
Meal* 14 Stuffed Bell Peppers:
Meal* 10 Stuffed Green Peppers
Side* 17 Rosemary Corn On The Cob
Soup* 82 Nancy Reagan’s Onion Wine Soup
(August 6th thread coming up)