Mix flour with baking powder, 75g sugar and 75g butter.

Then add 1 egg, vanilla essence and knead the dough.

A soft and slightly sticky dough comes out, which we will use on the cheescake top.

Grease a 26-28cm round tray with butter, with detachable walls preferably - to make it easy to remove the cake from the tray.

The dough is spread in the tray, pressing lightly with your fingers, in addition a border of about 3 cm is made.

Now prepare the cream: First whip the cream for the whipped cream, to harden it - make sure it is cold well otherwise it is not done.

The egg whites are separated from the yolks (these are added to the mixture of cheese, 100g of sugar, starch and vanilla essence).

Whisk the egg whites.

Cream cheese, egg yolks, vanilla essence, starch and sugar (100g) mix well with the mixer. And here you have the 3 compositions - cheese, whipped cream and egg whites.

Now incorporate these 3 compositions - first add the whipped cream to the cream cheese, mix well.

And then the beaten egg whites - mix carefully with a spatula, with movements from top to bottom.

Pour the composition over the dough in the pan and put it in the oven over a moderate to low heat - about 160-170 degrees.

Check it if it is ready by gently shaking the composition, to see if there are any more liquid portions. When everything is caught then it is ready. Take it out of the oven and let it cool completely.

During this time, prepare the sour cream - beat the sour cream with 100g of sugar and preferably 1 vanilla essence. Separately dissolve the gelatin in a little warm water, after it dissolves completely, add it to the whipped cream and put it in the fridge to stick easily.

After the tart with cheese and cream has cooled a little, it has caught a little - pour the latter over the cheese filling, be careful not to come out over the edges, although the cream after it is easily caught with gelatin is not so flowing. Spread it evenly and refrigerate until the cream cream sticks very well.

Slice the peaches from the compote nicely.

Arrange them evenly and aesthetically over the cake (after the cream has set well).

Then prepare the jelly crystals according to the instructions on the envelope - better use this to make the surface of the cake more glossy. If you do it with plain gelatin it will flow, it will not stick to the surface.

Pour the Cake-Jelly Composition over the peaches and refrigerate a little more to harden completely - although this hardens as soon as you pour it over the fruit.

And here you see a slice of cake, the picture taken in a hurry because the cake actually disappears from the plates in 2 minutes :)

It is very fresh, fragrant, soft and pleasant, I recommend it with confidence.

It may seem more complicated, but know that it is not - I just tried to take the steps in as much detail as possible to have the perfect cake.

Good appetite!