Refer to Recipe ID: 2287675 for the tart crust.
Place the cream cheese in a bowl and whisk until soft and smooth. Add 1/4 of the sugar and cream. Drop in the egg yolks and combine until well incorporated.
Add sour cream to Step 2 and blend together well. Then pour in the kirsch and mix some more. The cake flour should then be sifted in and combined. Preheat the the oven to 170℃.
In a separate bowl, whip up the egg whites with an electric hand mixer. Shake in the cane sugar in 2-3 separate batches. Whip until stiff peaks form.
Add the Step 3 sour cream blend to the whipped egg whites in 2-3 batches, combining the two together each time with a rubber spatula by scooping the batter up from from the bottom of the bowl then lightly mixing in cutting motions.
Pour the batter from Step 5 into the tart crust from Step 1. Slice the yellow peaches into your preferred size and gently set on top of the cake batter (I quartered the peaches).
Bake in an oven preheated to 170℃ for 30 minutes, and you're all done! The tart will look quite puffy when just baked, but it should settle down to just the right level once it cools.
Story Behind this Recipe
I was looking up ways to prepare tart crusts, when I came across a recipe for apricot cheesecake. I decided to make my own version with yellow peaches instead.
The cream cheese will be easier to soften and mix if you let it return to room temperature beforehand.