Yogurt cheesecake with honey-roasted apricots served on a cake stand

Yogurt cheesecake with honey-roasted apricots

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Prep: 5 mins Cook: 25 mins Plus at least 4 hrs 10 mins chilling

Easy

Serves 12

Transform your desserts with a drizzle of golden nectar. Top this honeyed cheesecake with honey-roasted apricots or swap with any soft fruit or rhubarb

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal390
  • fat31g
  • saturates20g
  • carbs23g
  • sugars15g
  • fibre1g
  • protein4g
  • salt0.5g
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Ingredients

  • 75g salted butter, melted, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g custard cream biscuits
  • 250ml double cream
  • 150g full-fat Greek yogurt
  • 500g full-fat soft cheese
  • 3 tbsp runny honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp vanilla bean paste

For the apricots

  • 6 ripe apricots, halved and pitted (about 240g)
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 50g runny honey, plus 2 tbsp to serve
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 small orange, zest pared into strips
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ½ vanilla pod, halved lengthways

Method

  1. Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.

  2. Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.

  3. Heat oven to 200C/180C fan/gas 6. Toss the apricots with the 50g honey, the orange zest and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.

  4. Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.

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