Lyle’s Peach and Caramel Cheesecake

Name: Lyle’s Peach and Caramel Cheesecake
Yield: 8 to 10
Ingredients: 250 g Digestive biscuits; 85 g Butter; 400 g Cream cheese; 55 g Fairtrade Tate & Lyle Icing Sugar; Fresh lemon juice; 120 g Natural yoghurt; 2 Peaches; 55 g Butter; 3 tbsp Lyle’s Golden Syrup; 2 tsp Light soft brown sugar

Rating 0.0

View Instructions View Ingredients

Prep

20 min

Bake

5 mins

Serves

8 to 10

Difficulty

Easy

About

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

made using

Lyle’s Golden Syrup Tin

View product

Share this recipe

Less than 30 minutes Easy Cakes And Cupcakes 8 to 10

Instructions

Ingredients

Reviews

Instructions

Step 1

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.

Step 2

Beat together the cheese, Tate & Lyle Icing Sugar, lemon juice and yogurt. Spoon over the base and smooth over.

Step 3

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.

Step 4

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.