This delicious peach and caramel cheesecake is a dessert to die for. Great for dinner parties or just as a weekend treat. Go on!
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.
Ingredients – 10 items
Lyle's Peach and Caramel Cheesecake
Fairtrade Tate & Lyle Icing Sugar
Fresh lemon juice
Lyle’s Golden Syrup
Light soft brown sugar
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