Ingredients for Apricot Yogurt Baked Cheesecake
- 1 cup dried apricots
- 1/2 cup water
- 16 ounces plain Greek yogurt
- 1/4 cup honey
- 2 tablespoons all-purpose flour
- 1/4 cup sultanas
- 2 large eggs
- sugar, to taste
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How to Make Apricot Yogurt Baked Cheesecake
- Preheat oven to 180°C (350°F).
- Place 1 cup dried apricots in a saucepan, cover with 1/2 cup water, and simmer for 5 minutes until tender.
- Allow apricots to cool completely.
- 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.
- Mix thoroughly until well combined. Pour mixture into a greased 9-inch springform pan or your prepared crust.
- Bake for 45-55 minutes, or until the cheesecake is browned on top and set in the center. A slight wobble is okay.
- Let cool completely on a wire rack before refrigerating for at least 4 hours (or overnight) to allow it to set completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
181g
Fat
11g
Carbs
19g
