This peach cheesecake recipe is adjusted based on Hidamari channel (cake size: 16cm)
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Poached peaches:
2 peaches
250ml water
100ml white wine
75g sugar
1/2 tbsp lemon juice

9g gelatine leaves

Rare cheesecake
200g cream cheese (room temperature, softened)
30g sugar
70g Greek yoghurt
150ml heavy cream
30g sugar
160g poached peach puree
6g gelatine leaves (bloomed and melted with 2 tbsp peach syrup)

a sponge cake sheet

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