Well Made by Kiley

Preheat the oven to 430F. Line a 6” cheesecake or springform pan with parchment paper. Press and fold the paper into the edges of the pan, leaving a few inches to hang over the sides of the pan. Place on a baking sheet; set aside.

In a large bowl, beat together the cream cheese and sugar until smooth and no lumps remain (~1-2 minutes). You can use a handheld mixer, stand mixer, or whisk by hand.

Add in the cornstarch and salt, and beat until incorporated.

Beat in the eggs, one at a time, on low speed. Make sure each egg is fully incorporated before adding the next.

Add in the heavy cream and vanilla, and mix until the mixture is completely smooth.

Pour the batter into the prepared pan.

Bake at 430F for 30-35 minutes, until the top has risen and is golden brown. The center and sides should still be slightly jiggly!

Remove and place on a wire cooling rack to cool to room temperature, then place in the fridge for at least 4-6 hours or overnight. Do NOT slice until it’s chilled!

Once ready to serve, make the peach topping. In a saucepan over medium heat, add all of the ingredients and cook for 3-5 minutes, until the peaches soften and the mixture is thicker. Remove from heat and set aside.

Top the cheesecake with the peaches, then sprinkle a generous amount of turbindo sugar on top, and torch until caramelized.

Slice and serve.

Enjoy!