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Peach and caramel cheesecake
250g packet digestive biscuits
85g (3oz) butter
400g cream cheese
55g (2oz) icing sugar
Squeeze lemon juice
120g pot peach or natural yogurt
2 ripe fresh peaches
55g (2oz) butter
3tbsp Lyle’s Golden Syrup
2tsp Tate & Lyle Brown Sugar
Crush the biscuits in a food processor or in a large bowl with a rolling pin, until finely crushed.
Melt the butter and add to the biscuits.
Grease a 20cm (8in) loose-bottomed cake tin and tip in the biscuits. Smooth out for an even base.
Chill while you make the filling.
Beat together the cheese, icing sugar, lemon juice and yogurt.
Spoon over the base and smooth over.
Place the peaches whole into boiling water for 1 minute then remove with a spoon and transfer into a bowl of very cold water.
Peel away the skin and slice the peaches.
Arrange on top of the cheesecake.
Chill for 1 hour.
Melt the butter, Lyle’s Golden Syrup and brown sugar in a pan, bubble for 30 seconds and serve with the cheesecake