Peach and caramel cheesecake Recipe

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


  • 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


  • 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.

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