Nutrition and extra info
Nutrition: Per serving
Ingredients
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Honey
huh-nee
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
For the apricots
Apricot
ay-pree-kot
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
Honey
huh-nee
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
Orange
or-ange
One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…
Method
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.
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.
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.
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