Lyle's Peach and Caramel Cheesecake

Lyle's Peach and Caramel Cheesecake

This delicious peach and caramel cheesecake is a dessert to die for. Great for dinner parties or just as a weekend treat. Go on!




20 mins


5 mins


  • 250g packet digestive biscuits
  • 85g (3oz) butter
  • 400g cream cheese
  • 55g (2oz) Tate & Lyle Icing Sugar
  • Squeezed lemon juice
  • 120g pot peach or natural yoghurt
  • 2 ripe fresh peaches
  • 55g (2oz) butter
  • 3 tbsp Lyle's Golden Syrup
  • 2 tsp Tate & Lyle Light Soft 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, Tate & Lyle 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 Tate & Lyle Light Soft Brown Sugar in a pan, bubble for 30 seconds and serve with the cheesecake.