Apricot Yogurt Baked Cheesecake Recipe

Ingredients for Apricot Yogurt Baked Cheesecake

• Dried Apricots
• 1/2 cup water
• Plain Yogurt
• Honey
• Plain Flour
• Sultana
• 2 large eggs

How to Make Apricot Yogurt Baked Cheesecake

1. Preheat oven to 180°C (350°F).
2. Place 1 cup dried apricots in a saucepan, cover with 1/2 cup water, and simmer for 5 minutes until tender.
3. Allow apricots to cool completely.
4. In a mixing bowl, combine the cooled apricots (with their water), 16 ounces plain Greek yogurt, 1/4 cup honey (or sugar, to taste), 2 tablespoons all-purpose flour, 1/4 cup sultanas (golden raisins), and 2 large eggs.
5. Mix thoroughly until well combined. Pour mixture into a greased 9-inch springform pan or your prepared crust.
6. Bake for 45-55 minutes, or until the cheesecake is browned on top and set in the center. A slight wobble is okay.
7. Let cool completely on a wire rack before refrigerating for at least 4 hours (or overnight) to allow it to set completely.