Dominicksmom
02-14-2003, 03:34 AM
Olive Garden Peaches and Cream Cheesecake
Ingredients:
SPONGE CAKE BASE
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water
FILLING
2 lbs. Cream cheese - softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur or peach - schnapps or reserved canned/fresh peaches
2 C. Canned or firm peaches - ripe and fresh sliced - drained well
TOPPING
1 pt. whipping cream or equivalent
Preparation:
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.
Home Cookin
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Olive Garden Tiramisu Dessert
1 Sponge cake, (10 to 12 inch about 3" tall)
3 ozs. Strong black coffee, or instant espresso
3 ozs. Brandy or rum
1-1/2 pounds Cream cheese or marscapone, room temperature
1-1/2 cups Superfine/powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1-1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until
sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and
top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
Source: Chef Terry Henderson The Olive Garden Restaurant 7700 Bathurst St., Rich, Ontario
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Ingredients:
SPONGE CAKE BASE
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water
FILLING
2 lbs. Cream cheese - softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur or peach - schnapps or reserved canned/fresh peaches
2 C. Canned or firm peaches - ripe and fresh sliced - drained well
TOPPING
1 pt. whipping cream or equivalent
Preparation:
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.
Home Cookin
*************************
Olive Garden Tiramisu Dessert
1 Sponge cake, (10 to 12 inch about 3" tall)
3 ozs. Strong black coffee, or instant espresso
3 ozs. Brandy or rum
1-1/2 pounds Cream cheese or marscapone, room temperature
1-1/2 cups Superfine/powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1-1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until
sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and
top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
Source: Chef Terry Henderson The Olive Garden Restaurant 7700 Bathurst St., Rich, Ontario
****************************