Steps for the baked peach cheesecake

• To make this baked peach cheesecake, the first thing to do is prepare the crust. Melt the butter in a saucepan. You can also melt it in the microwave. Finely blend the biscuits in a food processor. Pour the butter over the biscuits and compact well, placing everything in an 8-inch springform pan previously lined with parchment paper. Level the base and sides well with the back of a spoon to create a shell and put it in the freezer to firm up for 20 minutes.

  

• In a large enough bowl, add the mascarpone left at room temperature for 30 minutes. Then pour in the granulated sugar and beat with electric beaters for a few minutes. Add the fresh cream, also left out of the fridge 15 minutes before using, the vanilla extract, and continue mixing. Now add the eggs one at a time, and finally the cornstarch and salt, and continue mixing until you get a smooth and homogeneous mixture. Cut the canned peaches into cubes (not all of them, the others will be used for the final decoration) and add them to the mixture. Mix well. Take the pan from the freezer and pour the mixture onto the biscuit base. Preheat the static oven to 320°F for at least 15 minutes before. Then bake the cheesecake for 50-60 minutes at 320°F. Turn off the oven, open the oven door a little, and leave the cheesecake in the oven for another 45 minutes. After this time, let it cool completely at room temperature.

  

• When the cheesecake is completely cold, decorate the entire surface with the remaining canned peaches cut into slices, creating a sort of flower. Place in the fridge for at least 4 hours or overnight and serve.

  

• And here it is, the baked peach cheesecake. I hope you like this latest recipe of mine, see you next time friends.