4-Ingredient Summer Cheesecake

Ingredients:

• 1 chilled sheet of pie dough (pie), homemade or store-bought
• 2 packages of 220g cream cheese, room temperature
• 1 cup powdered sugar
• 3 - 4 very ripe peaches, halved and cut into wedges

Preparation:

1. Preheat oven to 350°F (175°C). Spread the dough into a 9-inch (22-cm) pie pan, tucking in and crimping the edges. Line the dough with a large piece of foil and fill it with pie weights or dry beans (rice). Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the foil and weights and continue baking until golden brown, another 15 to 20 minutes. Set the cake on a wire rack to cool completely.
2. In a large bowl, combine the cream cheese, powdered sugar, and 1/4 cup water. Beat with a mixer on medium-high speed until fluffy and smooth, about 2 minutes. Spread the filling over the cooled crust and smooth the surface.
3. Top with peach slices, cover loosely with plastic wrap, and refrigerate until the filling is completely set, about 2 hours or overnight.