Yogurt cheesecake with honey roasted apricots
Ingredients
- 75g salted butter melted, 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
- 6 ripe apricots halved and pitted (about 240g)
- 50g runny honey plus 2 tbsp to serve
- 1 small orange zest pared into strips
- ½ vanilla pod halved lengthways
Instructions
Yogurt cheesecake with honey-roasted apricots serves 12 original recipe by BBC Good Food.
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