Yoghurt Cheesecake with Honey Roasted Apricots

Steps to make Yoghurt Cheesecake with Honey Roasted Apricots

1. 1

   Prepare baking tin

   2
   

   Grease the base of a 23cm springform tin with butter and line with parchment paper in a circle-shape.

2. 2

   Blitz biscuit crumbs

   3
   

   Place the biscuits in a food processor and pulse until a fine crumb texture forms.

4. 3

   Prepare base

   5
   

   Pour biscuit crumbs into a bowl and mix with butter to form the base of the cake. Pack the crumb mixture into the base of the cake tin and refrigerate for 10 mins to chill.

5. 4

   Whip cream

   2
   

   Using a beater, whip the double cream until thickened with soft peaks.

6. 5

   Prepare cream cheese filling

   3
   

   In a separate bowl, gently whisk the yoghurt, soft cheese, honey and vanilla extract together, until smooth.

7. 6

   Add cream

   2
   

   Fold the cream into the cream cheese mixture and stir.

8. 7

   Prepare cake and chill

   4h
   

   Pour the filling into the cake tin, over the biscuit base and smooth over with a spatula. Cover with plastic wrap and refrigerate for 4 hours to overnight, to chill.

9. 8

   Heat oven

   5

   Preheat the oven 200 C/180 C fan/gas 6.

10. 9

    Prepare apricots

    3
    

    Place the apricots, 50g honey, orange zest and vanilla extract on a baking tray and toss to combine.

11. 10

    Roast apricots

    20
    

    Roast the mixture in the preheated oven for 10-15 minutes and then toss everything through. If the honey starts to catch, add 1 tablespoon water. Then cook for a further 10-15 minutes until apricots are slightly tender.

12. 11

    Cool
    

    Remove from the oven and discard of the lemon zest. Allow to cool.

13. 12

    Serve
    

    Remove the cheesecake from the cake tin, using a knife around the edges. Decorate your cake with the roasted apricots and juices and drizzle with honey, all over. Let everything drip over the sides too. Slice and enjoy!