Creamy Peach Cheesecake

• 250 grams Cream cheese
• 130 ml Heavy cream
• 1 can Canned white peaches
• 50 grams Sugar
• 35 grams Syrup from the peach can
• 2 Eggs
• 30 grams Cake flour

1. Mash the white peaches with a fork, or mince with a knife.
2. Set aside about 10% of the total amount to use as decoration.
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.
4. Mix the sugar and syrup together, add to Step 2, and stir well.
5. Stir thoroughly so that there are no lumps of cheese.
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.
7. Add in the heavy cream, and mix some more until it blends smoothly.
8. Add in Step 1, and mix briskly.
9. Lightly coat a pan with oil, then.
10. line with parchment paper.
11. Pour in the cake batter, and lay the reserved peach slices from Step 1 on top.
12. Bake in an oven at 180C for 40 minutes.
13. Adjust the baking time according to your oven as you check the doneness.
14. It is done once you stick a toothpick in the middle and no batter sticks to it.
15. This is the cream cheese I used this time.
16. The cheesecake is soft when it is just done baking, so let it cool sufficiently in the pan.
17. Let sit overnight in the fridge.

cream cheese, cream, white peaches, sugar, syrup, eggs, flour

Taken from cookpad.com/us/recipes/144015-creamy-peach-cheesecake (may not work)