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

Yogurt cheesecake with honey-roasted apricots

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal390
fat31g
saturates20g
carbs23g
sugars15g
fibre1g
protein4g
salt0.5g
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Ingredients

For the apricots

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.3 ratings
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