Peach Cheesecake- My 100's Blog Post

Preheat oven to 350°F and butter a 9-inch springform pan. In a small bowl, mix together flour, salt, and baking powder.

Beat egg whites into a fluff together with 2 tablespoons of sugar. Beat together egg yolks and sugar until white. With a hand whisk, mix in flour and melted butter. Gradually add the egg white fluff and spoon the batter into the baking form. Bake for no more than 10 minutes. Set aside to cool completely.

In a blender or food processor, combine thawed peaches, sugar, and corn starch. Process until smooth. Pour into a saucepan and bring to a boil. Boil and stir for 2 minutes. Set aside 2/3 cup of peach sauce and let it cool completely. Cover and refrigerate remaining sauce for serving.

In a bowl, beat Neufchatel cheese until light and fluffy. Gradually beat in sweetened condensed milk. Add lemon juice and water, mix well. Add eggs, one at a time, and mix until combined.

Pour half of the Neufchatel cheese mixture over the sponge cake. Drop 1/3 cup of peach sauce by 1/2 teaspoon onto the Neufchatel cheese layer. Carefully spoon the remaining Neufchatel cheese mixture over the sauce. Drop the remaining 1/3 cup of peach sauce on top. With a knife or toothpick, swirl the peach sauce dropped on top.

Bake in a 300°F preheated oven for 45-50 minutes or until the center is almost set.

Cool on a rack for 10 minutes, then remove from the baking pan, and cool for another hour.

Refrigerate overnight. Remove the side of the pan and serve with peach sauce.