This delicious peach and caramel cheesecake is a dessert to die for. Great for dinner parties or just as a weekend treat. Go on!
Ingredients
250g packet digestive biscuits85g (3oz) butter
400g cream cheese
55g (2oz) icing sugar
Squeeze of lemon juice
120g pot of peach or natural yogurt
2 ripe fresh peaches
For the caramel
55g (2oz) butter
3tbsp golden syrup
2tsp brown sugar
WEIGHT CONVERTER
grams
to
cups
Method
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 biscuit mixture, smoothing out to make an even base. Chill in the fridge while you make the filling.
Beat together the cheese, icing sugar, lemon juice and yogurt. Spoon over the base and smooth over.
Place the whole peaches in boiling water for 1 min, 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 and chill for 1 hour.
To make the caramel, melt the butter, golden syrup and brown sugar in a pan, bubble for 30 seconds and serve with the cheesecake.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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