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1
Mash the white peaches with a fork, or mince with a knife.
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2
Set aside about 10% of the total amount to use as decoration.
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3
Microwave the cream cheese for 20~30 seconds to soften, add it to the bowl from Step 1, and combine with a rubber spatula until smooth.
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4
Mix the sugar and syrup together, add to Step 2, and stir well.
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5
Stir thoroughly so that there are no lumps of cheese.
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6
Add the eggs to Step 3 one by one, mix so that it doesn't separate, add in the cake flour as well, and mix so that it doesn't lump together.
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7
Add in the heavy cream, and mix some more until it blends smoothly.
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8
Add in Step 1, and mix briskly.
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9
Lightly coat a pan with oil, then.
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10
line with parchment paper.
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11
Pour in the cake batter, and lay the reserved peach slices from Step 1 on top.
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12
Bake in an oven at 180C for 40 minutes.
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13
Adjust the baking time according to your oven as you check the doneness.
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14
It is done once you stick a toothpick in the middle and no batter sticks to it.
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15
This is the cream cheese I used this time.
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16
The cheesecake is soft when it is just done baking, so let it cool sufficiently in the pan.
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17
Let sit overnight in the fridge.
