Peach cheesecake

Method

1. 1

   In a bowl, mix the base ingredients. Using your palms, spread and press the mixture to cover the base of a springform tin (26 cm).

2. 2

   Using a mixer, beat the mascarpone, Philadelphia, sugar and egg yolk until smooth.

3. 3

   In another bowl, beat the egg white with the mixer until frothy and slowly fold it into the mascarpone mixture.

4. 4

   Pour the new mixture over the biscuit base and leave it in the fridge for 3-4 hours.

5. 5

   With gentle movements, spread the jam over the mascarpone mixture and leave it in the fridge for another hour.

6. 6

   Once chilled, take it out of the fridge, unclip the ring of the tin and carefully remove the cheesecake.