Apricot Cheesecake

A quick vegetarian cheesecake featuring a ginger cake base topped with a creamy lemon-yogurt mixture and halved apricots.

Cook Time

0 mins

Produces

1 cake

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

25
g

Icing Sugar

100
g

Ginger Cake

ready-made, broken into pieces

Dairy

100
g

Cream Cheese

100
ml

Double Cream

whipped

50
g

Greek Yoghurt

Fruits

0.5
piece

Lemon

juice only

8
piece

Apricot

tinned halves, drained and dried

Steps

Mix cream cheese, double cream, yoghurt, icing sugar, and lemon juice in a large bowl.
Place a 15cm chefs' ring on a plate and press the ginger cake pieces firmly into the bottom.
Spread the cream mixture over the base and smooth the top with a palette knife.
Arrange the apricot halves on top with the rounded side facing up.
Warm the ring sides with a mini-blowtorch and lift it away to serve.