Cheesecake recipe for 12 people, takes only 25 mins; recipe has butter, custard cream biscuits, double cream, greek yogurt, soft cheese, honey, vanilla bean paste, apricot, honey, orange and vanilla pod.
Yogurt cheesecake with honey-roasted apricots
Course: Cheesecake
Servings
12
servings
Prep time
5 mins
Ingredients
- Butter: 75g salted butter, melted, plus extra for the tin
- Greek Yogurt: 150g full-fat Greek yogurt
- Apricot: 6 ripe apricots, halved and pitted (about 240g)
- Orange: 1 small orange, zest pared into strips
- Honey: 3 tbsp runny honey
- Soft Cheese: 500g full-fat soft cheese
- Vanilla Bean Paste: 1 tbsp vanilla bean paste
- Double Cream: 250ml double cream
- Vanilla Pod: 1/2 vanilla pod, halved lengthways
- Custard Cream Biscuits: 200g custard cream biscuits
Directions
- Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in afood 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.
- Whip the double cream to soft peaks. In a separate bowl,whisktogether the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with aspatulaand cover. Chill for at least 4 hrs or overnight.
- 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.
- 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.
