Lyle's Peach and Caramel Cheesecake
- 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.