Peach Cheesecake

In a bowl, combine the flour, sugar, and salt. Mix well and add the cold butter, cut into small pieces.

Using a fork, first create a crumbly texture, then gently bring the mixture together into a dough without overworking it.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Roll out the dough and use it to line a greased and floured tart pan. Prick the entire base with a fork.

Preheat the oven to 180°C (350°F) and bake the crust for 10 minutes. Remove from the oven and let it cool.

Slice the peaches into wedges and place them in a colander to drain any excess syrup.

Arrange the peach slices evenly over the cooled crust.

In a bowl, mix the cream cheese, condensed milk, eggs, and vanilla extract until smooth.

Pour the cream mixture over the peaches.

Bake in a preheated oven at 160°C (320°F) for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cheesecake from the oven and allow it to cool completely before refrigerating.