I am trying this recipe right now. It is in the oven. I have to agree with some of the comments on that site that the sponge cake base rises to high. I cut mine down to a little less than half, after baking. If I had not the batter for the cheese cake would not have fit my pan. I also spread a layer of homemade strawberry fig jam on top of the sponge cake before adding the batter. I used up almost a whole pint jar of the jam. So it needs to bake about another half hour and then a cool down in the fridge! Will report back tomorrow on how it tastes!
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. :(