Warm peaches with basil & honey
A fragrant pudding, best served with scoops of really good vanilla ice cream
Yogurt cheesecake with honey-roasted apricots
- Preparation and cooking time
- Prep:
- Cook:
- Plus at least 4 hrs 10 mins chilling
- Easy
- Serves 12
Skip to ingredients
- 75g salted buttermelted, plus extra for the tin
- 200g custard cream biscuits
- 250ml double cream
- 150g full-fat Greek yogurt
- 500g full-fat soft cheese
- 3 tbsp runny honey
- 1 tbsp vanilla bean paste
For the apricots
- 6 ripe apricotshalved and pitted (about 240g)
- 50g runny honeyplus 2 tbsp to serve
- 1 small orangezest pared into strips
- ½ vanilla podhalved lengthways
Nutrition: Per serving
- kcal390
- fat31g
- saturates20g
- carbs23g
- sugars15g
- fibre1g
- protein4g
- salt0.5g
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
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.
