Preparation:
* Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch spring form pan.
Bake at 450F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450F., 10 minutes. Reduce oven temperature to 250F; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired. |
