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
- 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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
181g
Fat
11g
Carbs
19g
