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.