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.