Instructions: To make sponge cake base: Preheat oven to 375 . Grease base of 10" springform pan. Beat 1 egg in a 1 1/2 quart bowl with mixer on high for 4 minutes so it forms a thick yellow foam. Mix in the 1/3 cup of sugar on low speed until smooth. Add the 1/4 teaspoon vanilla, the 1/4 cup flour, baking powder, salt, and water. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16-18 minutes on lowest rack.

Let cool to room temperature. For cheesecake filling: Reduce oven heat to 325 . With mixer on high, mix cream cheese, sugar, eggs, and flour. Add vanilla, sour cream, and peach liqueur and mix on medium speed to a smooth consistency. Fold in peach slices carefully, distributing evenly. Pour cheesecake filling onto cooled spongecake base. Bake 70 minutes on lower rack.

Turn oven off, leave door ajar, and allow cake to remain in oven for 40 more minutes. Cool in refrigerator. Top with fresh whipped cream.

Cuisine:
"African/middle Eastern"

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