Yogurt cheesecake with honey-roasted apricots

• salted butter↗75g g

  melted, plus extra for the tin

• custard cream biscuits↗200g g
• double cream↗250ml ml
• full-fat Greek yogurt↗150g g
• full-fat soft cheese↗500g g
• runny honey↗3 tbsp tbsp
• vanilla bean paste↗1 tbsp tbsp
• ripe apricots↗6 whole

  halved and pitted (about 240g)

• runny honey↗50g g

  plus 2 tbsp to serve

• small orange↗1 whole

  zest pared into strips

• vanilla pod↗½

  halved lengthways

Step-by-step instructions

1. 1

   Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.

2. 2

   Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.

3. 3

   Heat oven to 200C/180C fan/gas 6. Toss the apricots with the 50g honey, the orange zest and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.

4. 4

   Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.