For the sponge base:
2 eggs
3 tablespoon sugar
5 tablespoon flour sifted
1/2 teaspoon vanilla essence
For filling
250 Philadelphia cream cheese softened
170g Greek Style yogurt
100g icing sugar
2 tablespoon lemon juice
10g gelatine soaked in 50ml water
1 tin of peaches in juices
120ml peach juice from the tin
For the topping of the cheesecake
125g canned peach (pureed)
2 tablespoon water
2 teaspoon sugar
Method
For the sponge base
Beat the eggs and sugar for 3 minutes.
Add in the sifted flour and vanilla essence and mix.
Pour into a spring form pan and bake at 180°c for 10 minutes.
For the filling
Soften the gelatine in water for 10 minutes and then dissolve by double boil. Set aside to cool.
Add icing sugar into the soften cream cheese and whisk to combine.
Mix the peach juices with lemon juice together and slowly whisk into the cream cheese mixture.
In a separate bowl, whisk the cream to stiff peaks and fold into the cream cheese mixture until smooth.
Once the gelatine have cooled, whisk into the cream cheese mixture to combine.
Pour the mixture over the sponge base and refrigerate for an hour.
For the topping
Mix all the ingredients together for the topping in a saucepan and cook on low flame for about 5 minutes.
Cool to room temperature.
Pour over the cheesecake (after cheesecake had been refrigerated for an hour) and spread it out evenly. Top with slices of peach and refrigerate overnight for best results.