Ingredientes para Copycat Olive Garden Peaches And Cream Cheesecake
- Egg
- ¼ cup granulated sugar + 1 ¼ cups granulated sugar (for filling)
- Vanilla
- All Purpose Flour
- Baking Powder
- Salt
- Water
- 3 (8 ounce) packages cream cheese
- 2 large eggs
- Sour Cream
- Peach Liqueur
- Peaches
- Whipping Cream
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Como fazer Copycat Olive Garden Peaches And Cream Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then let cool completely.
- Make the filling: In a large bowl, beat 3 (8 ounce) packages cream cheese until smooth. Gradually add 1 ¼ cups granulated sugar, beating until combined. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ cup peach preserves (or use fresh peaches as noted below).
- Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 70-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Optional: For a fresh peach topping, puree approximately 2 cups of fresh peeled and sliced peaches with 2 tablespoons of sugar. Once the cheesecake is chilled, spread the peach puree over the top.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
331g
Fat
399g
Carbs
31g
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