Peachy Cinnamon Cheesecake

cook 30 mins
  • 250 g (8 oz) digestive biscuits, crushed
  • 1 teaspoon ground cinnamon
  • 125 g (4 oz) butter, melted
  • 400 g (13 oz) cream cheese
  • 120 g (3 3/4 oz) peach yogurt
  • 100 g (3 1/2 oz) icing sugar, sifted
  • 410–420 g (13 1/3–13 3/4 oz) can peach halves in light syrup, drained and sliced
  • In a large bowl, mix the biscuit crumbs with half of the cinnamon and butter until well coated, then press the mixture into a 23 cm (9 inch) tart or cake tin. Chill in the refrigerator until required.
  • Meanwhile, place the cream cheese and yogurt in a bowl and beat in the icing sugar and remaining cinnamon until smooth and thick. Spoon the mixture over the biscuit base and smooth down evenly. Return to the refrigerator and chill for at least 20 minutes.
  • Cut into wedges and serve with the sliced peaches.
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